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 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.
Tried this recipe this morning because i was in the mood for pineapple and coffeecake. Surpassed all expectations! Baked up moist, golden and delicious. Followed directions exactly, no improvising this time.....definitely 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!
Very good. I had to substitute walnuts for the pecans this time. I had a 20 oz. can of chunk pineapple which when cut up into tidbits was just right at 1 1/2 cups. I did add a little coconut to the batter (maybe 1/4 cup) and the topping (replacing part of the 1/4 cup of nuts), and will add a little more next time. I did have to bake longer than 30 minutes. Nice and moist, tastes great, easy, and 8" pan is a good size.
Quite tasty and light enough for a summer treat. I followed the recipe and added a handful of coconut, which was maybe about 1/3-1/2 cup. I didn't have pecans, so I mixed coconut with the brown sugar for the topping. Came our nicely in 30 min at 375. The center was moist, and cooked through, almost the consistency of moist banana bread. I made a cream cheese pineapple glaze,(1/4c butter-3oz cream cheese-1 and 1/2 c powered sugar, and about 2 tbsp pineapple juice(enough to drizzle). I drizzled it over the top once it was cooled. I will definitely make this again and try using pineapple yogurt for an extra kick and also try less pineapple to see the difference it makes with the moistness.
* 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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