Pineapple Crunch Coffee Cake Recipes

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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 COCONUT COFFEE CAKE



Pineapple Coconut Coffee Cake image

Because this recipe makes 2 coffee cakes, you could freeze one for later. They also make great gifts! From Southern Living Magazine.

Provided by Loves2Teach

Categories     Breads

Time 1h

Yield 2 Cakes, 16 serving(s)

Number Of Ingredients 14

2 (20 ounce) cans crushed pineapple
1/2 cup margarine or 1/2 cup butter, softened
1 cup granulated sugar
1 cup firmly packed brown sugar
2 large eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 (3 1/2 ounce) can sweetened flaked coconut
1 1/4 cups chopped pecans, toasted
1 teaspoon vanilla extract
2 cups powdered sugar
1/4 cup additional sweetened flaked coconut

Steps:

  • Drain pineapple, reserving 2 tablespoons of juice, set pineapple and reserved juice aside.
  • Beat butter at a medium speed with an electric mixer until creamy; gradually add granulated sugar and brown sugar, beating well.
  • Add eggs, one at a time, beating after each addition.
  • Combine flour and next 3 ingredients; gradually add to butter mixture, beating well.
  • Stir in 1 1/2 cups drained pineapple, 3 1/2 oz can coconut, 1 cup pecans, and vanilla.
  • Spoon batter into 2 greased and floured 8-inch cake pans.
  • Bake at 350°F for 35-40 minutes or until a wooden pick inserted in the center comes out clean.
  • Cool in pans on wire racks for 10 minutes.
  • Stir together powdered sugar, remaining pineapple, reserved juice, remaining chopped pecans, and 1/4 cup coconut.
  • Spread evenly over cakes. Broil 5 1/2 inches from heat for 3-4 minutes, or until lightly browned and bubbly.
  • Cool completely in pans on wire racks.

Nutrition Facts : Calories 430.2, Fat 15.4, SaturatedFat 4.2, Cholesterol 26.4, Sodium 239.6, Carbohydrate 71.9, Fiber 2.3, Sugar 54.4, Protein 4.2

PINEAPPLE STREUSEL COFFEE CAKE



Pineapple Streusel Coffee Cake image

Recipe from Gold Medal flour. This is a made-from-scratch cake, if you're looking to avoid the packaged mixes.

Provided by Pinay0618

Categories     Breads

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 14

1 cup packed brown sugar
2/3 cup all-purpose flour
1/2 cup butter, softened
1 teaspoon ground cinnamon
1/2 cup sliced almonds
2 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup butter, softened
1/2 cup sour cream (can use pineapple yogurt instead)
3 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 eggs
1 (20 ounce) can crushed pineapple

Steps:

  • Heat oven to 350. Grease and flour bottom only of a 9 x 13 pan.
  • Make Streusel topping: Mix all ingredients except almonds until combined. Stir in almonds.
  • Drain pineapple, reserving 2/3 cup juice.
  • Mix flour, sugar, butter, yogurt, baking powder, salt, baking soda, eggs and 2/3 cup pineapple juice in a large bowl with a spoon. Spread in greased and floured pan. Sprinkle with pineapple and streusel topping.
  • Bake 45 to 50 minutes or until golden brown and toothpick inserted in center comes out clean.

Nutrition Facts : Calories 355.3, Fat 15.4, SaturatedFat 8.6, Cholesterol 60.1, Sodium 261, Carbohydrate 51.6, Fiber 1.4, Sugar 31.1, Protein 4.5

PINEAPPLE COFFEE CAKE



Pineapple Coffee Cake image

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

1/2 cup butter, softened
1 cup brown sugar, firmly packed
2 eggs
1 teaspoon baking soda
1 cup sour cream
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon vanilla
1 1/2 cups crushed pineapple, well drained
1/4 cup sugar
1/3 cup brown sugar, firmly packed
1/2 cup chopped walnuts
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg

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



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.

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 - NUT CRUNCH COFFEE CAKE ~



~ Pineapple - Nut Crunch Coffee Cake ~ image

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

1 - 20 oz well drained, crushed pineapple
NUT CRUMBLE
1/3 c flour
1/4 c packed, brown sugar
1/2 tsp cinnamon
1/4 c cold butter
1/2 c pecans
BATTER
1/2 c evaporated milk
1/4 c water
1/2 c sugar
1 1/2 c bisquick

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!

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