Pineapple Crumb Cake

This tender, crumbly sweet treat smells delicious while baking.


8 servings (serving size: 1 wedge)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 35 Minutes

Nutritional Information

Calories 232
Fat 6.7 g
Satfat 3.9 g
Protein 4.5 g
Carbohydrate 39.1 g
Cholesterol 43 mg
Iron 1.1 mg
Sodium 224 mg
Caloriesfromfat 26 %
Fiber 0.6 g
Calcium 67 mg


1/4 cup (2 ounces) fat-free cream cheese
2 tablespoons sugar
1 1/4 cups all-purpose flour
1/2 cup sugar
1/8 teaspoon salt
1/4 cup chilled butter, cut into small pieces
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 large egg, beaten
1 teaspoon grated lemon rind
1 teaspoon vanilla extract
1/2 cup 1% low-fat milk
Cooking spray
1/4 cup pineapple preserves


Preheat oven to 350°.

Combine cream cheese and 2 tablespoons sugar, and stir until blended. Set aside.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1/2 cup sugar, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Remove 1/3 cup crumb mixture; set aside.

Add baking powder and baking soda to remaining crumb mixture; stir well with a whisk. Add egg and next 3 ingredients. Beat with a mixer at medium speed until blended. Pour into an 8-inch round cake pan coated with cooking spray. Spread cheese mixture over batter. Spoon pineapple preserves over cheese mixture; sprinkle with remaining crumb mixture.

Bake at 350° for 35 minutes or until edges of cake just begin to pull away from sides of pan. Serve warm or at room temperature.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2003
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