Recipe by alice
"Quick and easy; tastes like pineapple upside-down cake. Coconut may be added to batter to make it taste like a pina colada cake."
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1 1/2 cups
pineapple tidbits in juice, drained and juice reserved
reserved pineapple juice
I followed the recipe to the letter, and this baked up beautifully, evenly cooked throughout, and tasted wonderful. The yogurt really brings some moisture to the cake, and the bits of pineapple definitely bring some flavor. And I thought the amount of the topping was perfect for the 8" coffee cake unlike the first reviewer. Next time, I may add some coconut as suggested and maybe even add a few chopped pecans to the cake. IMO this is a solid coffee cake recipe and a keeper.
I had to tweak this a little, but it turned out great! I only put half of the pineapple (maybe that's why for some this cake wasn't heated evenly) and I put it in the oven for less time than specified (only 350) and for a longer time. You just have to play around with the time a bit since altitude and oven types vary. I also added a little cinnamon in this cake and it tasted pretty darn good! Loved the topping as well. This recipe really doesn't deserve only 3 stars. This will be my go to coffee cake recipe from now on!
I also found that the middle was undercooked at 30 minutes (even though the toothpick appeared clean). That said, I did have to substitute crushed pineapple for tidbits, which might have made some difference but not that much. For the edges that were cooked, I would have described the flavor as somewhat bland. Maybe next time (if there is a next time), I would leave out the extra pineapple juice after draining. I thought the quantity of topping was just fine.
* Percent Daily Values are based on a 2,000 calorie diet.
Pecan Pineapple Coffee Cake
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 87
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