Crushed Pineapple Coffee Cake
Indulge in the tropical warmth of Crushed Pineapple Coffee Cake, a moist and tender treat that perfectly combines sweet pineapple with a cinnamon-sugar crumble topping. This quick and easy recipe uses canned crushed pineapple, complete with its juice, to infuse the cake with natural sweetness and a melt-in-your-mouth texture. A buttery brown sugar and cinnamon streusel adds a delightful crunch, while optional chopped nuts bring an extra layer of richness. Ready in under an hour, this coffee cake is perfect for breakfast, brunch, or an afternoon snack. Finish it off with a drizzle of vanilla glaze for an irresistible touch of decadence that pairs beautifully with your favorite coffee or tea. Whether you're hosting or enjoying a cozy moment at home, this pineapple coffee cake is sure to impress!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1 cup crushed pineapple (canned, with juice)
- 0.5 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 0.5 cup brown sugar
- 1 teaspoon ground cinnamon
- 0.5 cup chopped walnuts or pecans (optional)
- 0.75 cup powdered sugar (for glaze, optional)
- 2 tablespoons milk (for glaze, optional)
- 0.5 teaspoons vanilla extract (for glaze, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan and set aside.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
In a separate bowl, combine the crushed pineapple (with its juice), melted butter, egg, and vanilla extract. Mix until well blended.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
Pour the batter into the prepared baking pan and spread it evenly.
In a small bowl, mix together the brown sugar, cinnamon, and chopped nuts (if using). Sprinkle this mixture evenly over the batter.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Remove the coffee cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
If you wish to add a glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled coffee cake before serving.
Slice the coffee cake into squares and serve with coffee or tea. Enjoy your homemade Crushed Pineapple Coffee Cake!
Nutrition Facts
Calories |
3780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.0 g | 188% | |
| Saturated Fat | 67.6 g | 338% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 1826 mg | 79% | |
| Total Carbohydrate | 594.9 g | 216% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 398.9 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 279 mg | 21% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1007 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
