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–+ servings

Pineapple Coffee Cake

Amanda
A delicious & moist Pineapple Crumb Coffee Cake made with canned pineapple. Everyday, easy baking.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course cakes
Servings 12

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
Keyword apple cake, coffee cake, pineapple
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