Crushed Pineapple Coffee Cake

"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....."
 
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photo by eternalmelody photo by eternalmelody
photo by eternalmelody
photo by ginaniu photo by ginaniu
photo by eternalmelody photo by eternalmelody
photo by Allimcd3 photo by Allimcd3
Ready In:
1hr 25mins
Ingredients:
10
Serves:
12
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ingredients

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directions

  • 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.

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Reviews

  1. This was a really yummy recipe. I made it exactly as indicated, except I increased the ingredients by about 25% to make sure it covered a 9x13 pan (left the baking power at 2 tsp). I took it to a MOPS Meeting and all the ladies raved about it. The pineapple made it really most. Next time I'm going to add blueberries. I think it will make it extra yummy and give it a little color.
     
  2. I only realized that it was 1/4 LB (not 1/4 cup) of butter when I started to make the topping and it wasn't getting crumby. I then had to mix in another 1/4 cup of butter into the topping and the batter (which means the pineapple got incorporated into the batter as opposed to layered). 1/4 LB of butter = 1/2 cup. I've never seen butter measured in lbs like this when the entire rest of the recipe is measured by volume! The cake itself was good however I did take it out of the oven at 40 minutes like some of the other reviews said. However, I happened to get lucky with this information since I was annoyed about the 1/4 lb thing and wanted to see if anybody else mentioned it in the comments. If the recipe could be corrected then I could give it more stars.
     
  3. I am a terrible baker since I always substitute ingredients to make it healthier. However this one worked! I'm dairy and soy-free unfortunately so sub'd butter for 1/4 cup mix of smart balance and coconut oil and another 1/4 cup mashed banana (same for topping). I used almond milk 1:1 and also sub'd half the sugar for a sugar substitute (stevia/cane sugar baking blend). For sugar in the topping I also did half cup stevia blend and 1/4 cup brown sugar, so only 3/4 cup total sugar, slightly reduced which was plenty sweet because the mashed banana sweetens everything up a bit. I also did 3/4 cup oats sub for 3/4 cup flour in the cake batter and half oats, half flour for topping. Like some others, the topping was very wet though probably because I used oats (old fashioned) which doesn't soak up the liquid as well. I then added more oats which helped some but just ended up dalloping little bits all over the top with plenty extra leftover. I used a 9x9baking pan and the size and thickness was perfect. It was moist and definitely sweet enough with a soft yet nicely crunchy top. As one reviewer suggested I threw some blueberries in the batter that I had leftover (maybe 1/4 cup). I realize I really deviated from the recipe but anyone looking for acceptable substations hopefully finds this helpful!
     
  4. I made this one night after looking for something sweet to eat one night. I had everything in the house I needed for this one. It turned out so great my spouse has requested I make it numerous times. After all the time of making my favorite is to make a mixture of pineapple juice milk and egg for the liquid and use pineapple tidbits in stead of crush. I use the food processor for making the topping
     
  5. This turned out perfect for me. I think the best tip is to really make sure you get all the juice drained which is a continuous thing. Much like spinach, it seems like it keeps creating juices. I had no problem with the topping. It turned out good, crunchy, the cake was cooked just right, not soggy. Let it cool 10-15 minutes. So key is getting rid of juices of crushed pineapple. Very good, would be nice with vanilla ice cream
     
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Tweaks

  1. Great recipe! I tweaked it by adding cinnamon and doubled the butter amount to the topping. It is better the second day
     
  2. I made mine gluten free! Dry ingredients include 2 cups gf flour, 2 teaspoons baking powder, 2 tspns Xantham gum, 1/2 tspn salt. To the wet ingredients I also added a teaspoon of vanilla extract. I mixed all together and added 8 oz of coconut flakes. I used about 20 oz of fresh chopped pineapple and baked it for 50 min. Yum! It's like a Pina Colada cake. I bet if I used rum extract instead of vanilla it would taste like a Pina Colada!
     

RECIPE SUBMITTED BY

I am retired and like to cook and bake. I enjoy reading, playing cards and my computer. I also like e-mail pen pals
 
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