Ingredients for Bisquick Pineapple Coffee Cake
- Chunk Pineapple
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup chopped walnuts
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1 large egg
- 2 cups Bisquick baking mix
- Sugar
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How to Make Bisquick Pineapple Coffee Cake
- Drain one 20-ounce can of pineapple chunks, reserving 2/3 cup of the juice.
- Pat the pineapple chunks dry with paper towels.
- In a medium bowl, combine 1/2 cup packed brown sugar, 1 teaspoon ground cinnamon, 1/2 cup chopped walnuts, and 1/4 cup (1/2 stick) melted unsalted butter. Mix well.
- In a separate bowl, whisk together the reserved 2/3 cup pineapple juice, 1 large egg, 2 cups Bisquick baking mix, and 1/2 cup granulated white sugar for 30 seconds until just combined. Do not overmix.
- Grease and flour a 9-inch round baking pan. Pour the Bisquick batter into the prepared pan and spread evenly.
- Sprinkle half of the walnut mixture evenly over the batter. Arrange the drained pineapple chunks on top, then sprinkle with the remaining walnut mixture.
- Bake in a preheated 400°F (200°C) oven for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the coffee cake cool in the pan for 10 minutes before serving. Enjoy warm!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
212g
Fat
37g
Carbs
25g
