Crushed Pineapple Coffee Cake Food

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PINEAPPLE COFFEE CAKE RECIPE



Pineapple Coffee Cake Recipe image

Moist, nutty and slightly tropical, this one-hour pineapple coffee cake recipe is amazingly moist and definitely one for the books.

Provided by Cheryl Najafi

Categories     Dessert

Time 45m

Number Of Ingredients 11

3 eggs (beaten)
2 cups granulated sugar
1 tsp salt
8 oz crushed pineapple with juice
1 tsp cinnamon
1 1/2 tsp pure vanilla extract
1 1/2 cups oil
3 cups all-purpose flour
1 tsp baking soda
2 cups bananas (very ripe, sliced)
1/2 cup walnuts (chopped)

Steps:

  • First, preheat oven to 325 degrees. Spray a 9" x 13" cake pan with non-stick cooking spray then set aside.
  • Mix-don't beat-the first 7 ingredients until well blended.
  • Next, sift flour and baking soda into the bowl and fold gently until completely incorporated. Add bananas and nuts then stir just until combined.
  • Transfer the batter into the prepared cake pan and bake 45 minutes before testing for doneness. When the center is firm and a cake tester comes out with a few moist crumbs attached, you'll know it is done, about 50-55 minutes.
  • Remove from oven, cool completely then slice and serve with a generous dusting of powdered sugar. Enjoy!

Nutrition Facts : Calories 559 kcal, Carbohydrate 66 g, Protein 6 g, Fat 31 g, SaturatedFat 4 g, Cholesterol 53 mg, Sodium 331 mg, Fiber 2 g, Sugar 40 g, UnsaturatedFat 25 g, ServingSize 1 serving

CRUSHED PINEAPPLE COFFEE CAKE



Crushed Pineapple Coffee Cake image

Had this at a church function awhile back....found it to be very good and tasty...even hubby liked it and he is not much for pineapple.....

Provided by Nutmeg74

Categories     Breads

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 10

1/4 lb butter or 1/4 lb margarine
1 cup sugar
2 cups flour
2 teaspoons baking powder
1 egg
1 cup milk
15 ounces crushed pineapple, drained
1 cup flour
1 cup brown sugar
1/4 lb butter or 1/4 lb margarine

Steps:

  • Cream sugar with butter.
  • Sift flour and baking powder.
  • Add to creamed mixture alternately with egg/milk mixture. (place egg in cup and add milk to make 1 cup).
  • Spread in 9x13 pan.
  • Cover with well-drained pineapple.
  • Mix topping ingredients till crumbly and sprinkle over pineapple.
  • Bake at 350° for 1 hour.

Nutrition Facts : Calories 424.2, Fat 16.8, SaturatedFat 10.4, Cholesterol 59, Sodium 217.7, Carbohydrate 65.2, Fiber 1.1, Sugar 39.6, Protein 4.8

PINEAPPLE COFFEE CAKE



Pineapple Coffee Cake image

Moist and fruity, this coffee cake combines pineapple bits with coconut and a hint of honey. It's a wonderful choice for brunch, as an afternoon treat with tea or even after dinner with coffee.-Janice Whalen, Baldwinville, Massachusetts

Provided by Taste of Home

Time 40m

Yield 8 servings.

Number Of Ingredients 13

1 can (8 ounces) crushed pineapple
1-1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground mace
1 egg, beaten
1/4 cup canola oil
1/4 cup milk
3 tablespoons butter, softened
1/3 cup honey
1/2 cup crushed cornflakes
1/4 cup sweetened shredded coconut

Steps:

  • Drain pineapple, reserving juice. Set pineapple aside. In a large bowl, combine the flour, sugar, baking powder, salt and mace. In a small bowl, combine the egg, oil, milk and reserved pineapple juice. Stir into dry ingredients just until moistened., Transfer to a greased 9-in. round baking pan. In a small bowl, beat butter and honey until well blended. Fold in the cornflakes, coconut and reserved pineapple. Gently spread over batter., Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack.

Nutrition Facts :

PINEAPPLE COFFEE CAKE



Pineapple Coffee Cake image

Nonfat plain yogurt replaces sour cream adding moisture, and tenderness to this lighened up coffee cake.. Cooking time does not include cooling time..

Provided by weekend cooker

Categories     Dessert

Time 1h10m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 12

1 cup whole wheat pastry flour
1 cup all-purpose flour
1/2 cup plus 2 tablespoons sugar, divided
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 cup nonfat plain yogurt
1/4 cup canola oil
1 teaspoon vanilla extract
1 1/2 cups diced pineapple chunks (blotted dry and coarsely chopped)
1/4 cup pecans

Steps:

  • Preheat oven to 350 degrees, and coat an 8 inch square baking pan with cooking spray.
  • Whisk both flours, 1/2 cup sugar, baking powder, baking soda, and salt in a medium bowl.
  • Whisk egg, yogurt, oil, and vanilla in a large bowl until smooth.
  • Add ingredients from step 2 and stir with spatula until blended (Do Not Overmix).
  • Fold in pineapple, and scrape batter into prepared pan.
  • Combine pecans and remaining 2 tablespoons sugar in a small bowl, and sprinkle over batter.
  • Bake cake until the top is golden brown, and a toothpick inserted comes out clean(50-55 minutes.).
  • Let cool in pan on a wire rack for 20 minutes.
  • Cut into squares and serve warm.

BISQUICK PINEAPPLE COFFEE CAKE



Bisquick Pineapple Coffee Cake image

Another recipe from my aunt's cookbook. This recipe was submitted by Myrtle Hickman. Aunt Anna loved pineapple cake and pineapple homemade ice cream. This is quick and oh, so tasty! I love the memories that come with this recipe. It is a nice treat to whip up when you have company and need something quick.

Provided by Debaylady

Categories     Breads

Time 33m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 (20 ounce) can chunk pineapple
2/3 cup brown sugar, packed
1 teaspoon cinnamon
1/2 cup walnuts, chopped
1/4 cup butter, sliced
1 egg
2 cups Bisquick
2 tablespoons sugar

Steps:

  • Drain pineapple, reserving 2/3 cup syrup.
  • Pat pineapple chunks dry.
  • Mix brown sugar, cinnamon, walnuts and butter.
  • Beat reserved juice with the egg, Bisquick and white sugar for 30 seconds.
  • Spread Bisquick mixture in a greased and floured 9-inch round baking pan.
  • Top with half of the walnut mixture, next all the pineapple, and then remaining walnut mixture.
  • Bake at preheated 400 degrees oven for 25 minutes or until done.
  • Cool and serve.

PECAN PINEAPPLE COFFEE CAKE



Pecan Pineapple Coffee Cake image

Quick and easy; tastes like pineapple upside-down cake. Coconut may be added to batter to make it taste like a pina colada cake.

Provided by alice

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 1h10m

Yield 9

Number Of Ingredients 14

2 cups all-purpose flour
¼ cup white sugar
¼ cup brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 large egg
1 cup plain yogurt
¼ cup canola oil
1 teaspoon vanilla extract
1 ½ cups pineapple tidbits in juice, drained and juice reserved
⅓ cup reserved pineapple juice
¼ cup chopped pecans
¼ cup brown sugar

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish.
  • Combine flour, white sugar, 1/4 cup brown sugar, baking powder, baking soda, and salt in a bowl. Whisk egg, yogurt, canola oil, and vanilla extract in another bowl until smooth. Stir flour mixture into egg mixture until just blended. Add 1/3 cup reserved pineapple juice and fold in pineapple tidbits until batter is just mixed; pour into prepared baking dish.
  • Stir pecans and remaining 1/4 cup brown sugar in a small bowl; sprinkle over batter.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool on a wire rack. Serve warm or completely cool.

Nutrition Facts : Calories 301.2 calories, Carbohydrate 49.1 g, Cholesterol 22.3 mg, Fat 9.7 g, Fiber 1.4 g, Protein 5.5 g, SaturatedFat 1.1 g, Sodium 463 mg, Sugar 26.3 g

PINEAPPLE BANANA COFFEE CAKE



Pineapple Banana Coffee Cake image

Provided by My Food and Family

Categories     Recipes

Time 2h

Number Of Ingredients 14

Coffee Cake
1 package banana quick bread mix
3/4 cup water
3 tablespoons vegetable oil
2 eggs
1 can (8 oz) crushed pineapple, drained, liquid reserved
1/4 cup flaked or shredded coconut
Pineapple Glaze
1 cup powdered sugar
Remaining drained crushed pineapple (1/4 cup)
1 tablespoon liquid reserved from crushed pineapple
1 tablespoon butter or margarine, melted
Garnish, if desired
2 tablespoons flaked or shredded coconut

Steps:

  • 1. Preheat oven to 350ºF. Grease bottom only of 8- or 9-inch square pan. In medium bowl, stir quick bread mix, water, oil and eggs until well blended (batter may be slightly lumpy). Gently stir in 1/3 cup of the pineapple and 1/4 cup coconut. Spread in pan.
  • 2. Bake 8-inch pan 35 to 40 minutes, 9-inch pan 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • 3. In small bowl, mix all glaze ingredients until smooth and spreadable. Spread glaze over coffee cake. Sprinkle with 2 tablespoons coconut.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

2-INGREDIENT PINEAPPLE ANGEL FOOD CAKE



2-Ingredient Pineapple Angel Food Cake image

This angel food cake is easy and delicious and only requires 2 ingredients! Cover and store leftovers in the refrigerator.

Provided by the brownie gurl

Time 2h50m

Yield 12

Number Of Ingredients 2

1 (16 ounce) package angel food cake mix
1 (20 ounce) can crushed pineapple, in juice

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine dry cake mix with crushed pineapple and juice in a large bowl. Beat on low speed for 30 seconds, then beat on medium speed for 1 minute. Pour into an ungreased 10-inch tube pan.
  • Bake in the preheated oven until deep golden brown, 40 to 45 minutes. Remove from the oven and immediately turn upside down to cool, about 2 hours.
  • Run a knife around the edges and turn cooled cake out onto a serving place. Use a serrated knife to cut into slices.

Nutrition Facts : Calories 165.5 calories, Carbohydrate 37.8 g, Fiber 0.4 g, Protein 3.1 g, Sodium 324.7 mg, Sugar 29.3 g

BLUEBERRY-PINEAPPLE COFFEE CAKE



Blueberry-Pineapple Coffee Cake image

Make and share this Blueberry-Pineapple Coffee Cake recipe from Food.com.

Provided by carolinafan

Categories     Breads

Time 50m

Yield 12 serving(s)

Number Of Ingredients 16

2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup sugar
1/2 cup packed brown sugar
2/3 cup oil
2 eggs
1 cup buttermilk
1 (8 ounce) can crushed pineapple, well-drained
1 cup fresh blueberries or 1 cup frozen blueberries
1/2 cup pecans
1/2 cup brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg

Steps:

  • Preheat oven to 350*.
  • Grease 13x9x2-inch baking pan; set aside.
  • In medium bowl stir together flour, baking powder, baking soda, 1 teaspoons cinnamon, and 1/2 teaspoons salt. Set aside.
  • In large bowl, stir together sugar, 1/2 cup brown sugar, oil and eggs.
  • Add flour mixture and buttermilk alternately to sugar mixture, stirring after addition.
  • Stir in pineapple.
  • Spoon batter into prepared pan.
  • For blueberry topping stir together all ingredients for topping.
  • Sprinkle over batter.
  • Bake for 35 to 40 minutes or until wooden toothpick inserted near center comes out clean.
  • Cool in pan on wire rack for 45 minutes.
  • Serve warm.

Nutrition Facts : Calories 387.7, Fat 16.7, SaturatedFat 2.3, Cholesterol 36.1, Sodium 273.1, Carbohydrate 57.1, Fiber 1.6, Sugar 39.5, Protein 4.5

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