Easy Pineapple Crumb Cake

Easy Pineapple Crumb Cake for the crumb topping: 1/2 cup all-purpose flour 1/2 cup brown sugar 1/4 cup butter softened to room temp. 1/2 cup chopped pecans for the cake: 1 20 oz can crushed pineapple (do not drain) divided use 1 box lemon cake mix 3 eggs 1/3 cup vegetable oil for the icing: 1 cup powdered sugar 2 tbsp. milk 4 tsp. reserved pineapple juice Preheat oven to 350f degrees. Spray a 9" x 13" baking dish with nonstick cooking spray. Prepare the crumble topping. In a small bowl, combine flour, brown sugar and butter using a fork. You want to end up with it fully mixed and you should have small crumbles. Then, stir in chopped pecans. Set aside. Prepare the cake. First, open up the can of crushed pineapple and set aside 4 teaspoons of pineapple juice to use for the icing later. In a large bowl, combine the crushed pineapple (with the rest of the juices), lemon cake mix, eggs and oil. Mix for about 2 minutes using an electric mixer. Pour cake mix into prepared baking dish. Sprinkle crumb mixture evenly over the top of the cake batter. Bake for about 35-38 minutes (until it bounces back to the touch or an inserted toothpick comes out clean.) Allow the cake to cool completely. Prepare the glaze. In a small bowl, whisk together the powdered sugar, milk and pineapple juice. Whisk until smooth. Drizzle the icing all over the cake. Slice and serve.