"Quick and easy; tastes like pineapple upside-down cake. Coconut may be added to batter to make it taste like a pina colada cake." — alice
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1 1/2 cups
pineapple tidbits in juice, drained and juice reserved
reserved pineapple juice
I'm puzzled about the bad first review. 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 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.
It was a flop. Temperature must has been too high (extra thermometer in oven for accuracy)- middle raw with edges over cooked. Scanty topping, should be doubled.
* 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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