Pineapple Crunch Cake Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
• STEP 2.In a large mixing bowl, combine the cake mix, eggs, oil, and crushed pineapple with its juice. Mix until well combined.
• STEP 3.Pour the batter into the prepared baking dish and spread it evenly.
• STEP 4.In a separate bowl, mix together the melted butter, sugar, and crushed graham crackers until crumbly.
• STEP 5.Sprinkle the crumb mixture evenly over the cake batter.
• STEP 6.Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
• STEP 7.Allow the cake to cool before serving. Serve it as is or with a dollop of whipped cream or vanilla ice cream.
• STEP 8.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• Make sure to drain the crushed pineapple well before adding it to the cake batter to prevent the cake from becoming too moist.
• For an extra tropical twist, you can add shredded coconut to the crumb mixture.
• If you don't have graham crackers, you can substitute with crushed digestive biscuits or vanilla wafers.

Storage and Serving

• Allow the cake to cool completely before storing it in an airtight container in the refrigerator.
• Serve the Pineapple Crunch Cake chilled or at room temperature.
• You can also warm individual slices in the microwave for a few seconds before serving.