PINEAPPLE COFFEE CAKE
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
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 :
CRUSHED PINEAPPLE COFFEE CAKE
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
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
PECAN PINEAPPLE COFFEE CAKE
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
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
BLUEBERRY CRUNCH CAKE (PAULA DEEN)
This recipe comes from Jan Barley of Evergreen, North Dakota, a reader of Cooking with Paula Deen. This is an easy "dump" cake and couldn't be more tasty. My husband loved this. And yes, it has butter--Paula Deen's favorite ingredient!
Provided by pamela t.
Categories Dessert
Time 48m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Pour pineapple with juice into a 9 x 13" pan.
- Spread evenly over the bottom.
- Spoon pie filling on top evenly.
- Sprinkle dry cake mix and level with a fork.
- Sprinkle pecans over the cake mix.
- Drizzle with melted butter
- Bake 38 to 45 minutes until browned and bubbly.
- You can use fresh blueberries in place of the filling. Add 1/2 cup sugar and juice of one lemon. Let stand 20 minutes.
- You may also substitute strawberries, blackberries, cherries, peaches or raspberries.
Nutrition Facts : Calories 468.9, Fat 23.2, SaturatedFat 8.6, Cholesterol 31.4, Sodium 371.4, Carbohydrate 64.4, Fiber 3, Sugar 44.6, Protein 3.2
PINEAPPLE CRUNCH CAKE
Make and share this Pineapple Crunch Cake recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Cream sugar and margarine in bowl. Add eggs, flour, soda and salt, mix well.
- Ad pineapple, undrained, and vanilla.mix well.
- Pour into greased and floured 13x9 pan.
- Bake at 300* for 1 hour or until cake tests done.
- Spread PECAN TOPPING over hot cake.
- Broil until TOPPING is bubbly.
- to prepare PECAN TOPPING:.
- Combine all ingredients in bowl, mix well.
- spread over hot cake.
- Broil until bubbly.
Nutrition Facts : Calories 584.1, Fat 26.2, SaturatedFat 6, Cholesterol 57, Sodium 441, Carbohydrate 84.6, Fiber 1.9, Sugar 65.6, Protein 6
PINEAPPLE CRUNCH CAKE
Pairs well with Gallo Family Vineyards Moscato.
Provided by Taste of Home
Time 50m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine flour, sugar, brown sugar, baking soda and salt. Stir in pineapple and walnuts. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35 minutes or until a toothpick inserted near the center comes out clean. Cool 5 minutes on a wire rack., For icing, combine sugar, butter and milk in a small saucepan over medium-high heat. Bring to a boil and boil for 2 minutes. Pour over warm cake. Sprinkle with coconut if desired.
Nutrition Facts :
PINEAPPLE COFFEE CAKE
Make and share this Pineapple Coffee Cake recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Breads
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Set oven to 350 degrees.
- Grease a 13 x 9" baking pan.
- Prepare the cake batter, by creaming together the margarine, and 1 cup brown sugar; add in the eggs, and beat well.
- In a small bowl, combine the baking soda with the sour cream.
- Mix the flour, salt and baking powder; add alternately to the margarine mixture, with the sour cream mixture.
- Add in the vanilla; mix well.
- Pour half of the batter into prepared baking pan.
- Spread the drained pineapple over the cake batter in the pan.
- Top with the remaining cake batter.
- Prepare the topping: Combine the 1/4 cup sugar, 1/3 cup brown sugar, walnuts, cinnamon and nutmeg.
- Sprinkle the topping over the cake batter.
- Bake for 25-30 minutes, or until the cake tests done.
Nutrition Facts : Calories 428.8, Fat 19.1, SaturatedFat 9.6, Cholesterol 76.8, Sodium 324.4, Carbohydrate 60.6, Fiber 1.4, Sugar 39, Protein 5.7
PINEAPPLE COFFEE CAKE
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
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.
PINEAPPLE CRUNCH CAKE RECIPE - (4.3/5)
Provided by Crick
Number Of Ingredients 25
Steps:
- The Cake: Place drained pineapple on a plate and pat the pineapple pieces dry and set aside. In the bowl of an electric mixer, combine the flour, sugar, baking powder, baking soda, salt and nutmeg. Mix on low for one minute. Add the butter pieces and continue to mix on low until the mixture resembles sand. In a small bowl whisk together the eggs , sour cream and vanilla. Pour the wet ingredients into the dry mixture and mix on low until the ingredients are just combined. Increase speed to medium high and mix for 1-1/2 minutes or until smooth. Fold the pineapple into the batter. Spoon the batter into the prepared baking dish and smooth batter with the back of a spoon. Sprinkle crunch topping over all. Bake the cake for 50 to 60 minutes or until a toothpick inserted into the center of the cake comes out clean. After 30 minutes of baking, cover the top of cake loosely with a piece of aluminum foil to help prevent the top of the cake from browning too much. Serve topped with warm caramel sauce. The Crunch topping: Combine all ingredients in a mixing bowl and gently mix the butter into the dry ingredients Warm Caramel Sauce: In a medium size, heavy-bottom saucepan, combine the heavy cream, butter, brown sugar, salt and water. Place pan over medium heat and continue to stir until the sugar is dissolved and the mixture comes to a boil. Reduce the heat to low and simmer for 5 minutes. Remove the pan from the heat and stir in the vanilla. Continue to stir vigorously until the sauce is smooth. Serve sauce warm. To store sauce allow it to cool completely and store in an air tight container in the refrigerator for up to one week.
~ PINEAPPLE - NUT CRUNCH COFFEE CAKE ~
My mom used to make this tasty cake a lot for Sunday mornings before Church. It made just the right amount that everyone got a piece. Enjoy!
Provided by Cassie *
Categories Other Breakfast
Time 35m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 400 degree F. Spray an 8 x 8 baking dish or pan with nonstick cooking spray. Set aside. For the crumb mixture: I like to use my processor for crumble - mix flour, brown sugar and cinnamon. Add butter and pulse about 10 times, then add nuts and pulse another 5 - 7 times until nuts are chopped. If using a bowl, combine flour, cinnamon and brown sugar, work in the butter until crumbly, then fold in nuts.
- 2. In a medium bowl, add the water and milk, mix then whisk in the sugar and Bisquick until smooth. Spread half the Bisquick mixture into the bottom of prepared dish. Sprinkle evenly with half the crumble mixture and then sprinkle evenly with the drained pineapple.
- 3. Spread remaining batter over the pineapple and then sprinkle the remaining crumble over the batter. Bake for 25 minutes or until pick comes out clean.
- 4. Enjoy!
PINEAPPLE CRUNCH
Betty Wiersma's crunchy pineapple dessert offers quick refreshment. "This recipe was given to me years ago by a co-worker," explains the Sherwood Park, Alberta cook. "Every time I take it somewhere, it's a favorite."
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 9-12 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a bowl, combine cornflake crumbs, sugar and butter. Press into a greased 9-in. square baking dish. Bake 10 minutes. Cool on a wire rack., In a saucepan, combine cornstarch and pineapple until blended. Bring to a boil; cook and stir 2 minutes or until thickened. Cool. , In a bowl, beat ice cream and pudding mix on low speed 2 minutes or until blended and thickened. Spoon over crust. Top with pineapple mixture. Refrigerate until serving.
Nutrition Facts : Calories 173 calories, Fat 8g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 236mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein.
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