For the Crumb Topping:
- 1 1/2 cups All-Purpose Gluten Free Flour
- 3/4 cup Granulated Sugar
- 1/2 teaspoon Salt
- 2 teaspoons Baking Powder
- 1/3 cup Vegetable Oil
- 1 Egg
- 1/3 cup Milk
- 1/2 cup Water
- 1 cup Pineapple Chunks
For the Glaze:
- 1/2 cup Granulated Sugar
- 1/3 cup All-Purpose Gluten Free Flour
- 1/4 cup Butter, Cubed
- 1 1/2 teaspoons Ground Cinnamon
- 1 cup Powdered Sugar
- 2 tablespoons Water
- 1/2 teaspoon Pure Vanilla Extract
- Ground Cinnamon, For topping
Preheat the oven to 350°F.
Combine the flour, sugar, salt, and baking powder in a large mixing bowl.
Add in the oil, egg, milk, and water.
Mix this well then mix or stir in the pineapple chunks.
Spray a 9-inch cake pan with non-sticking baking spray.
Evenly pour in the batter.
Combine the crumb topping in a small bowl and mix up well.
Top the batter with the crumb topping.
Bake for 45 minutes or until poked with a toothpick in the deepest part, it comes out clean.
While the cake is baking, prepare the ingredients for the glaze by mixing the powdered sugar, vanilla, and water together. Add additional water if needed.
Cool completely, then drizzle on the glaze and top with ground cinnamon.