Quick and easy; tastes like pineapple upside-down cake. Coconut may be added to batter to make it taste like a pina colada cake.

alice

Recipe Summary

prep:
15 mins
cook:
25 mins
additional:
30 mins
total:
1 hr 10 mins
Servings:
9
Yield:
1 8-inch square cake
Advertisement

Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish.

    Advertisement
  • Combine flour, white sugar, 1/4 cup brown sugar, baking powder, baking soda, and salt in a bowl. Whisk egg, yogurt, canola oil, and vanilla extract in another bowl until smooth. Stir flour mixture into egg mixture until just blended. Add 1/3 cup reserved pineapple juice and fold in pineapple tidbits until batter is just mixed; pour into prepared baking dish.

  • Stir pecans and remaining 1/4 cup brown sugar in a small bowl; sprinkle over batter.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool on a wire rack. Serve warm or completely cool.

Nutrition Facts

301 calories; protein 5.5g 11% DV; carbohydrates 49.1g 16% DV; fat 9.7g 15% DV; cholesterol 22.3mg 7% DV; sodium 463mg 19% DV. Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/26/2014
I followed the recipe to the letter and this baked up beautifully evenly cooked throughout and tasted wonderful. The yogurt really brings some moisture to the cake and the bits of pineapple definitely bring some flavor. And I thought the amount of the topping was perfect for the 8" coffee cake unlike the first reviewer. Next time I may add some coconut as suggested and maybe even add a few chopped pecans to the cake. IMO this is a solid coffee cake recipe and a keeper. Read More
(18)

Most helpful critical review

Rating: 2 stars
02/29/2020
I used golden pineapple, not flavorful enough. I wouldn't make with this again. Read More
29 Ratings
  • 5 star values: 14
  • 4 star values: 11
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
02/26/2014
I followed the recipe to the letter and this baked up beautifully evenly cooked throughout and tasted wonderful. The yogurt really brings some moisture to the cake and the bits of pineapple definitely bring some flavor. And I thought the amount of the topping was perfect for the 8" coffee cake unlike the first reviewer. Next time I may add some coconut as suggested and maybe even add a few chopped pecans to the cake. IMO this is a solid coffee cake recipe and a keeper. Read More
(18)
Rating: 5 stars
05/24/2014
Tried this recipe this morning because i was in the mood for pineapple and coffeecake. Surpassed all expectations! Baked up moist golden and delicious. Followed directions exactly no improvising this time.....definitely a keeper! Read More
(4)
Rating: 4 stars
09/05/2013
I had to tweak this a little but it turned out great! I only put half of the pineapple (maybe that's why for some this cake wasn't heated evenly) and I put it in the oven for less time than specified (only 350) and for a longer time. You just have to play around with the time a bit since altitude and oven types vary. I also added a little cinnamon in this cake and it tasted pretty darn good! Loved the topping as well. This recipe really doesn't deserve only 3 stars. This will be my go to coffee cake recipe from now on! Read More
(1)
Advertisement
Rating: 5 stars
03/05/2017
Delicious! I used pineapple greek yogurt and added an extra 1/3 cup pineapple juice because the cake batter looked too thick. Had to bake for 35-40 minutes. Cake is very moist. Will definitely make it again. Read More
(1)
Rating: 5 stars
07/30/2014
Very good. I had to substitute walnuts for the pecans this time. I had a 20 oz. can of chunk pineapple which when cut up into tidbits was just right at 1 1/2 cups. I did add a little coconut to the batter (maybe 1/4 cup) and the topping (replacing part of the 1/4 cup of nuts) and will add a little more next time. I did have to bake longer than 30 minutes. Nice and moist tastes great easy and 8" pan is a good size. Read More
(1)
Rating: 5 stars
07/21/2019
This is a great and easy quick cake to make and the brown sugar with the pecans add the crunch it needs. I didn't have enough yogurt so I did half yogurt and half sour cream. I did make a frosting of 1/2 stick butter 1/2 stick cream cheese with some orange juice powder sugar whipped with some whipping cream. My husband loved it. Read More
(1)
Advertisement
Rating: 5 stars
05/22/2016
i added coconut. it is a nice but not too sweet coffee cake. Read More
(1)
Rating: 5 stars
07/06/2014
Quite tasty and light enough for a summer treat. I followed the recipe and added a handful of coconut which was maybe about 1/3-1/2 cup. I didn't have pecans so I mixed coconut with the brown sugar for the topping. Came our nicely in 30 min at 375. The center was moist and cooked through almost the consistency of moist banana bread. I made a cream cheese pineapple glaze (1/4c butter-3oz cream cheese-1 and 1/2 c powered sugar and about 2 tbsp pineapple juice(enough to drizzle). I drizzled it over the top once it was cooled. I will definitely make this again and try using pineapple yogurt for an extra kick and also try less pineapple to see the difference it makes with the moistness. Read More
(1)
Rating: 4 stars
10/23/2016
A TABLESPOON of baking powder?? That's what I thought. But I followed the instructions and this cake came out very airy and light. I am impressed. I did double the topping because it looked delicious and I used Honey flavored yogurt because I didn't have any plain. I'd have gone with 5 stars but the baking time was way off. It took almost an hour for this cake to be done. Read More
(1)
Rating: 2 stars
02/29/2020
I used golden pineapple, not flavorful enough. I wouldn't make with this again. Read More