Pecan Pineapple Coffee Cake Recipe -
Pecan Pineapple Coffee Cake Recipe

Pecan Pineapple Coffee Cake

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 8-inch square cake Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    1 hr 10 mins


  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish.
  2. 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.
  3. Stir pecans and remaining 1/4 cup brown sugar in a small bowl; sprinkle over batter.
  4. 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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 26, 2014

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.

Most Helpful Critical Review
Apr 28, 2015

The taste was bland and too sour.


9 Ratings

May 24, 2014

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!

Sep 05, 2013

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!

May 20, 2015

I made this recipe and sort of followed it to the tee, I did everything except put all the pineapple. It came out well and rose nicely. I used walnuts instead of pecans because they aren´t readily available where I´m currently living. Overall it was a good recipe and my family loved it!

May 15, 2015

easy to make and yummy to eat

Jul 30, 2014

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.

Jul 06, 2014

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.


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  • Calories
  • 301 kcal
  • 15%
  • Carbohydrates
  • 49.1 g
  • 16%
  • Cholesterol
  • 22 mg
  • 7%
  • Fat
  • 9.7 g
  • 15%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 463 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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