Pecan crumble pineapple cake

Pecan crumble pineapple cake

À déguster chaud ou froid, notre gâteau aux ananas et crumble aux pacanes est une recette sûre pour faire plaisir à tous!

20 min


Pecan crumble:

3/4 c (180 ml) chopped pecans

1/3 c (80 ml) quick cook oats

1/3 c (80 ml) brown sugar

2 tbsp (30 ml) unbleached all-purpose flour

2 tsp (5 ml) ground cinnamon

2 tbsp (30 ml) melted butter


2 c (500 ml) unbleached all-purpose flour

1 1/2 tsp (7 ml) baking powder

1/2 tsp (2 ml) baking soda

1 pinch of salt

3/4 c (180 ml) softened butter

1 c (250 ml) brown sugar

3 eggs

1/2 tsp (2 ml) pure vanilla extract

1/4 c (60 ml) sour cream

1 can 14 oz (398 ml) Del Monte pineapple chunks


  1. Preheat oven to 350 oF (180 oC).
  2. In a bowl, mix the pecan crumble ingredients. Spread half in a well-buttered, bundt cake pan.
  3. In a bowl, combine flour, baking powder, baking soda and salt.
  4. In a large bowl, combine the butter with brown sugar with an electric mixer or in a stand mixer. 
  5. Add the eggs and beat for 2 minutes.
  6. Stir in pineapple juice from can, vanilla and sour cream.
  7. Add the dry ingredients, beating gently. Beat 2 minutes on high.
  8. Spread half of the dough over the pecan crumble, add the pineapple, the remaining crumble and cover with the remaining cake batter.
  9. Bake 1 hour or until a toothpick inserted into the cake comes out clean.
  10. Let rest 15 minutes. Place a large plate on the cake and turn to unmould the cake.
  11. Enjoy hot or cold.