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A delicious & moist Pineapple Coffee Cake made with canned pineapple. Easy baking – like a lazy pineapple upside down cake!
Canned Fruits
Yes. Fresh fruits are wonderful. They’re wonderful to eat fresh and to bake with – especially when local & ripe.
But fresh fruits are not always available.
Canned fruits are wonderful as well! They perfect when your fruit of choice is not in season, not ripe or just not around. Canned fruits are perfect when you feel like doing minimal prep work – which are definitely my feelings when it comes to pineapple.
Want more canned fruit recipes? Check out this recipe I made transforming canned peaches to a gourmet dessert!
Pineapple Coffee Cake
My original idea for this recipe was sort of an Easy Pineapple Upside Down Cake.
When I got to baking, I realized I was missing ingredients. I had a ton of canned pineapple chunks but no rings. Forgot to grab maraschino cherries as well.
This Pineapple Coffee Cake was born. I realized I rarely keep maraschino cherries on hand and I prefer to share most baking recipes that focus on pantry staples. You can of course add cherries if you have them.
Love pineapple and easy baking? (Yes & yes!) Check out this recipe for Pineapple Poke Cake!
Want a pineapple cake but without the gluten? Check out this Gluten Free Pineapple Upside Down Cake!
Ingredients & Preparation
This is a pretty simple recipe.
One bowl. Combine dry ingredients. Cut in butter. Add in wet ingredients. Nice & simple!
Note that there’s a crumb topping, so you’ll be reserving some of the dry mixture after the ingredients are cut together.
The cake batter gets scraped into a 13×9 dish, sprinkled with reserved crumb mixture & baked.
There’s many things you could do to get creative here – add some walnuts, chopped maraschino cherries, flaked coconut. I kept it perfectly simple with just a little whipped cream on top.
Cakes this moist are best eaten fresh and consumed within a day or two. This cake should be stored in the fridge after that day or two.
I often get asked about freezing baked goods, but I have to admit that it’s rare anything lasts long enough in my house to make it to the freezer. I’d like to work on testing freezing stuff this winter when I’m baking a lot more.
Hope you enjoy!
Amanda ♥
Pineapple Coffee Cake
Ingredients
- 1 can of crushed pineapple in syrup 20 oz. drained & syrup reserved
- 3 cups all-purpose flour
- 1 cup light brown sugar firmly packed
- 1 cup granulated sugar
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1 cup salted butter softened
- 2 large eggs
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract
- Optional – maraschino cherries chopped nuts, shredded coconut
Instructions
- Preheat oven to 350°F. Spray or grease & flour a 13″x9″ baking dish.
- In a large mixing bowl, whisk together flour, brown & white sugar, cinnamon, baking powder, baking soda, nutmeg and cloves.
- Cut in butter (with a pastry blender) until mixture is pea sized crumbled.
- Set aside 1 cup crumb mixture.
- Add 1/4 cup reserved pineapple syrup, eggs, buttermilk and vanilla extract to mixing bowl. Mix until combined.
- Stir in crushed pineapple until combined. Any optional ingredients can be stirred in here or sprinkled on top.
- Pour cake mixture into prepped 13″x9″ baking dish. Sprinkle with 1 cup reserved crumb mixture.
- Bake until toothpick inserted in center of cake comes out clean, about 45-50 minutes.
- Cool on wire rack. Cake can be served warm or cold.
- Cover and enjoy cake within a day or two. Store covered in fridge after second day
Love all the produce this time of year too, Amanda! Can’t beat it!
So, this cake looks so moist and delish! Love how you used what you had on hand to make it and I’m sure I have every ingredient in my pantry to try this one without having to go to the grocery. I love baking too, especially when the weather is a bit cooler so I don’t feel as guilty for staying in the kitchen and not outside in the sun. But, even if it was nice outside, this cake is worth it 🙂 Have a great weekend!
Thanks Dawn! I love eating fresh fruits galore during the summer months, but man oh man, I miss baking! I love last minute, throw it together recipes like this cake. It’s been hitting 100° here, so my baking days are at a halt for a few weeks again. Hope you’re enjoying this weather & your weekend 🙂
Yum! This looks really delicious and crazy easy. I’m also a big fan of all the fresh fruit during the summer. Last night I had a scoop of ice cream with a peach and I was so pleased with it! We also have that problem of never knowing how things freeze because…well…you know. 😉
Thanks so much Jessica! Oh….peaches! They’re just coming into season at my favorite local orchard and I can’t get there soon enough. Lol…yeah…leftovers. Never happens. I’m seriously going to bake this winter just to try freezing stuff. I feel bad, I constantly get asked about freezing baked goods and I haven’t the slightest clue about it – new territory to venture into 🙂
What a great recipe, Amanda! My husband LOVES pineapple, and I could totally see this being a go-to snack cake recipe. So easy!
Thanks so much Stephanie! We all love pineapple in my house – anyway we can get it in!
This pineapple cake looks sounds delicious! It would be perfect with my morning cup of coffee. I bet it would be even more amazing with the walnuts and shredded coconut!
Thanks so much Thao! I love baked goodies with coffee or tea in the morning – fab way to start the day!
I admittedly have never had Pineapple Upside Down Cake (I know, shame on me!) but I love this idea for Pineapple Coffee Cake! The tropical fruit is perfect for a summer dessert and who doesn’t love a crumb topping in any season?!? I can’t wait to try it! Glad you found some time to bake – great post! Thanks Amanda! PINNED!
Oh my goodness! You have never had pineapple upside down cake!? That’s crazy and exciting – I’m excited for when you taste one for the first time – they’re sooooo good! This cake does remind me of a (simpler) pineapple upside down cake flavor wise. Hope you love it 🙂
Yum, such a great recipe.
Thanks so much Sophia 🙂
Hey Amanda, how have you been? This pineapple coffee cake looks so good. Coffee cakes are so quick and easy to whip up when you need something sweet but don’t feel like slaving in the kitchen.
Neeli!!!!!! I’m wonderful – how have you been? I miss reading your blog and tried following your new one but ran into some difficulties with permissions or some error message..?
I totally love coffee cakes – I adore baking – but some days I’m a lazy baker lol. Simple recipes like this keep me out of the local Amish bakeries – those places can be habit forming 🙂
Hope you & your family are doing well! Hugs!
I’m doing pretty good, just taking things one day at a time. I missed coming to your blog, so I decided to drop by. I quit the blog back in February or March because things weren’t working out for me. I hope all is well with you and your family, too.
This coffee cakeDaw looks super yummy. I love the fact that it is nice and moist. I love the pineapple
Thanks so much Dawn 🙂
I love coffee cake but have never done it with pineapple. Another item for my to do list!
I hope you love it 🙂