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My review
Pecan Pineapple Coffee Cake
alice
"Quick and easy; tastes like pineapple upside-down cake. Coconut may be added to batter to make it taste like a pina colada cake."
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Ingredients
1 h 10 m servings 301 calsOriginal recipe yields 9 servings (1 8-inch square cake)
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Directions
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Prep
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Ready In
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish.
- 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
Per Serving: 301 calories; 9.7 g fat; 49.1 g carbohydrates; 5.5 g protein; 22 mg cholesterol; 463 mg sodium. Full nutrition
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Reviews
Read all reviews 1722 Ratings
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Most helpful positive review
1/16/2013
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 ...
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1/16/2013
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 ...
5/24/2014
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 improvisi...
3/5/2017
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 definit...
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 ...
7/30/2014
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 ...
7/6/2014
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 ...
9/5/2013
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 spe...
2/2/2018
The cake was moist and delicious. Loved the crumb mixture. We enjoyed heating up each serving slightly over the next few days, which made it gooey wonderful!!! Will definitely make again. Tha...