Ingredients for Crushed Pineapple Coffee Cake
- 1 cup (2 sticks) softened butter
- 1 ¾ cups granulated sugar
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 2 large eggs
- 1 cup milk
- Crushed Pineapple
- Brown Sugar
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How to Make Crushed Pineapple Coffee Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- Cream together 1 cup (2 sticks) softened butter and 1 ¾ cups granulated sugar until light and fluffy.
- In a separate bowl, whisk together 3 cups all-purpose flour and 3 teaspoons baking powder.
- Gradually add the dry ingredients to the creamed butter and sugar mixture, alternating with 1 cup milk and 2 large eggs, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into the prepared pan and spread evenly.
- Drain a 20-ounce can of crushed pineapple well and spread evenly over the batter.
- In a medium bowl, combine ½ cup all-purpose flour, ½ cup brown sugar, ½ cup chopped pecans (optional), and ½ cup (1 stick) cold butter, cut into small pieces. Mix with your fingers or a pastry blender until the mixture resembles coarse crumbs.
- Sprinkle the crumb topping evenly over the pineapple.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool completely before serving.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
158g
Fat
51g
Carbs
21g
