This Pineapple Apple Crumble Cake is a comforting and homely bake that is perfect for Father’s Day, or really, for anyone who enjoys a simple fruit cake with a buttery crumble topping.

I always find fathers one of the hardest people to bake for because when you ask them what they want, they often say “anything can”. So for this recipe, I wanted to create something warm, fuss-free, and family-friendly, a soft cake filled with pineapple and apple, finished with a golden crumble topping.

The pineapple adds a gentle tropical sweetness, while the apple keeps the cake moist and tender. The crumble topping gives the cake a lovely contrast in texture, making it feel a little more special even before adding frosting or decoration.

This is the kind of cake you can enjoy slightly warm with a scoop of vanilla ice cream, or a spoonful of yoghurt, or simply on its own with coffee or tea.

Why You Will Love this Pineapple Apple Crumble Cake

This cake is simple to make and does not require any complicated decorating. It is soft, fruity, and topped with a buttery crumble that turns beautifully golden after baking.

I also like that this recipe is quite practical. You can use fresh pineapple or canned pineapple, and the cake works well with a rustic tray bake. It is especially suitable for home bakers who want something comforting, approachable and not overly sweet.

Notes on the Pineapple and Apple

For a stronger pineapple flavour, I recommend using more pineapple than apple. This will allow the pineapple to come through more clearly, while the apple still adds moisture and a gentle sweetness.

If you’re using canned pineapples, make sure to drain it well before adding it to the batter. Too much excess liquid may make the cake dense or wet. The fruit should be moist, but not dripping.

I also recommend tossing the fruits with the flour before folding them into the ckae batter. This helps absorb some of the fruit juices while ensuring that the fruits don’t sink!

Without further ado, the recipe.

Video Coming Soon!

Pineapple Apple Crumble Cake Recipe
by Javier Tan Jun-03-2026

A soft, comforting Pineapple Apple Crumble Cake with a golden buttery crumble topping. Perfect for Father’s Day or a simple family bake.

Ingredients (Crumble)

  • 1/2 Cup or 60g Plain Flour
  • 2 and 1/2 Tbsp or 35g Brown Sugar
  • 2 and 1/2 Tbsp or 35g Butter, Cold and Cubed
  • 1/4 Tsp Cinnamon, optional
  • Pinch of salt

Ingredients (Cake)

  • 1/2 Cup or 115g Butter, Softened at room temp
  • 1/2 Cup or 100g White Sugar
  • 2 Large Eggs, approx 60g
  • 1 Tsp or 5ml Vanilla Essence
  • 1/3 Cup + 2 Tsps or 90g Milk, Room temp
  • 1 and 1/4 Cup or 150g Flour
  • 1 and 1/2 Tsp or 6g Baking Powder
  • Approx 2/3 Cup or 100g Apples, Cubed (1 – 2 Medium Sized Apples)
  • 1 Cup or 200g Pineapples, Cubed

Instructions

  1. Prepare the crumble topping by placing all the ingredients in a food processor and pulsing it until it resembles coarse pea-sized crumbs. Alternatively, you can use a pastry blender or 2 forks to cut the butter into the dry ingredients.
  2. Then in a large mixing bowl, cream together the butter and sugar until light and fluffy.
  3. Next, whisk in the 2 eggs until combined.
  4. Whisk in the milk and vanilla.
  5. Then, sift in the flour and baking powder, and mix everything in altogether with the cubed / chopped fruits. Transfer the batter to an 8 inch baking tray lined with parchment paper.
  6. Bake 170C for 43 – 46 minutes or until nicely golden brown.
  7. Slice once cooled (approx 20 – 30 mins) and serve with your / family’s favourite topping!

Details

  • Prep time: 40 mins
  • Cook time: 45 mins
  • Total time: 1 hour 25 mins
  • Yield: 1 Father Approved Pineapple Apple Crumble Cake

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Best eaten at room temp within the same day, or refrigerated if eating up to 5 days later, best re-heated again for crispiness of the crumble!
  3. Please do not copy and paste the recipe without my permission, but feel free to link back here!

Enjoy!
– Bakeomaniac, Javier Tan