Quick and easy snack cake. This pineapple coffee cake features vanilla cake batter layered with cinnamon sugar spiced pineapples and almond crumb topping.
As a classically trained pastry chef, I’ve learned that the best coffee cakes balance moisture, texture, and flavor without being overly sweet. This pineapple coffee cake achieves that perfect harmony through these key elements:
Moisture Management: The spiced pineapple layer creates natural steam during baking, keeping the cake tender while the almond topping provides textural contrast.
Flavor Layering: Instead of simply mixing fruit into batter, we create distinct layers that allow each component to shine—vanilla cake, warm spiced pineapple, and nutty almond crumb.
Professional Technique: The method of partially spreading batter, adding fruit, then dolloping the remaining batter mirrors techniques used in professional bakeries to ensure even distribution without overmixing.
About Coffee Cake
Coffee cake’s name often confuses people—it doesn’t necessarily contain coffee! Rather, it’s a snack cake designed to pair beautifully with your morning coffee or afternoon tea. This makes it incredibly versatile for entertaining or simply treating yourself.
In that respect, coffee cake is a very broad category that encompasses a variety of different baked goods. That includes these cakes that incorporate fruit such as German apple cake, overnight berry coffee cake, or this almond plum cake. And now, this easy cake with a tropical twist- pineapple coffee cake!
Ingredient Spotlight: Choosing Pineapples
- Fresh Pineapples: Perfect for this recipe, especially if your pineapple is past its prime for eating fresh. The cooking process concentrates the flavors and tenderizes the fruit.
- Canned Pineapple: Choose “pineapple slices” or “chunks” in 100% pineapple juice. Drain thoroughly before using. Avoid heavy syrup varieties—they’ll make your cake cloyingly sweet.
Recipe Tip
Pat your pineapple dry with paper towels before tossing with spices to prevent excess moisture from making your cake soggy.
The coffee cake is comprised of a thick vanilla cake batter with spiced pineapples and finished with a layer of almond crumb topping.
Almond Crumb Topping
This isn’t just any crumb topping—the combination of turbinado sugar and sliced almonds creates a delicate crunch that won’t overwhelm the tender cake beneath.
The key is keeping your butter cold and working quickly to maintain those perfect crumb pieces.
Baker’s Notes
Texture Expectations: This cake will be delicate and fragile when warm. Allow it to cool completely for the cleanest slices—patience is rewarded here! The cake will be much easier to slice and serve once it has cooled to room temperature.
Storage: Because of the fruit content, store leftovers in the refrigerator. The cake actually improves after a day as the flavors meld together.
Serving Suggestions: Enjoy cake at room temperature or gently reheat before serving. Gorgeous with a dollop of whipped cream, a scoop of vanilla ice cream, or my coconut ice cream for extra tropical flair.
Pineapple Coffee Cake
Ingredients
Vanilla Cake:
- ½ cup unsalted butter, (113 g) softened
- ⅔ cup granulated sugar, (135 g)
- 2 large eggs, room temp
- 2 teaspoon pure vanilla extract
- 1 ⅔ cup all-purpose flour, (218 g)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup milk, room temp (whole or 2%)
Spiced Pineapples:
- 2 cup fresh pineapple chunks, (340 g)
- 2 Tablespoon brown sugar, (25 g) packed
- 1 Tablespoon ground cinnamon
- ⅛ teaspoon kosher salt
Almond Topping:
- ⅓ cup all-purpose flour, (45 g)
- 1 Tablespoon turbinado sugar, (11 g)
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 2 Tablespoon unsalted butter, (28 g) cold
- ½ cup sliced almonds, (43 g)
Instructions
- Preheat oven to 350°F. Line 9-inch square baking pan with parchment paper, allowing parchment to run up the sides and slightly over the pan. Grease with cooking spray or butter and set aside.
- CAKE: In a large mixing bowl, cream together butter and sugar until smooth. Add eggs and vanilla. Scrape down bowl as needed. Mix until thoroughly incorporated.
- In another bowl, whisk together flour, baking powder, baking soda, and salt. Add half of flour mixture into mixing bowl. Stir to combine. Add milk and mix together. Add remaining flour mixture and continue to mix until there are no longer any dry streaks of flour. Batter will be thick.
- PINEAPPLE: Toss pineapples in sugar, cinnamon, and salt. Set aside.
- TOPPING: Whisk together flour, sugar, cinnamon, and salt. Using two forks cut cold butter into dry ingredients until mixture resembles coarse sand. Toss in sliced almonds. Set aside.
- ASSEMBLY: Spread ⅔ of cake batter into prepared baking pan. Spread pineapple mixture (including any expelled juices) on top. Dollop remaining 1/3 batter on top. Spread into an even layer. Add crumb topping all over.
- Bake for 40-45 minutes until toothpick inserted in center of cake comes out clean. Allow cake to cool in pan for 15 minutes before unmolding from pan. Dust with sifted powdered sugar before slicing and serving.
Notes
- Cake will be easier to slice when cooled to room temperature.
- Store leftover cake in an airtight container in the fridge. Reheat in microwave or toaster over. Alternatively, allow to sit at room temperature until no longer cold.
- I do not recommend using frozen pineapple chunks.
- Canned pineapples: I suggest using “pineapple slices” or “pineapple chunks” in “100% pineapple juice.” Strain pineapple from juices before using. DO NOT USE canned pineapples in heavy syrup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Can you use canned crushed pineapple?
No, canned crushed pineapple has too much moisture. I suggest using canned pineapple slices or canned pineapple chunks.
Great recipe,will make this again❤️
I was going to make pumpkin bread but I didn’t have any puree. I looked around and found a can of pineapples. I was out of milk so I found a box of white cake mix. I used butter instead of oil, half cream, and half orange juice for the cup of water in the mix. I also added a box of vanilla instant pudding, plus some more orange juice to lighten the batter. I followed the rest of the recipe exactly. I am amazed at how decadent the cake came out. We are all suffering from covid and I feel better today. This will be the perfect treat!
So, this cake looks so moist and delish! Love how you used what you had on hand to make it and I’m sure I have every ingredient in my pantry to try this one without having to go to the grocery. I love baking too, especially when the weather is a bit cooler so I don’t feel as guilty for staying in the kitchen and not outside in the sun. But, even if it was nice outside, this cake is worth it ?
Have a great weekend!