Ingredients
Units
Scale
For the Pineapple:
- 2 1/2 cups fresh pineapple - chopped
- 1/2 cup flour
- 1 tsp. cinnamon
For the Cake:
- 2 cups flour
- 1 1/2 tsp. baking powder
- 2 eggs
- 1/4 tsp. salt
- 1/3 cup canola oil
- 1 cup sugar
- 1 tsp. Nielsen Massey Pure Vanilla Extract
- 1/2 cup milk
For the Topping:
- 1 tsp. cinnamon
- 1 tsp. Madagascar Bourbon Pure Vanilla Powder Extract
- 1 1/2 tbs. butter
- 2 tbs. flour
- 1 tbs. brown sugar
Instructions
For the Pineapple:
- Place the pineapple in a bowl and add the flour and the cinnamon and toss. Let this set while preparing the cake batter.
For the Cake:
- Combine flour, baking powder and salt in a large bowl; set aside.
- In a large bowl, using an electric mixer combine the sugar, eggs, Nielsen Massey Vanilla and the canola oil.
- At low speed, beat in the flour mixture, alternately with the milk. Beat just until smooth.
- Gently, add the pineapple to the batter and fold over until incorporated.
- Butter a pie dish. Add the batter.
For the Topping:
- Combine the cinnamon, Madagascar Bourbon Pure Vanilla Powder Extract, butter, flour and brown sugar. Crumble with your fingers and top the cake with the crumble.
- Bake 40 – 45 minutes or until the toothpick test comes out clean.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
