Pineapple Coffee Cake Recipe
Moist, nutty and slightly tropical, this one-hour pineapple coffee cake recipe is amazingly moist and definitely one for the books.
Ingredients
- 3 eggs beaten
- 2 cups granulated sugar
- 1 tsp salt
- 8 oz crushed pineapple with juice
- 1 tsp cinnamon
- 1 1/2 tsp pure vanilla extract
- 1 1/2 cups oil
- 3 cups all-purpose flour
- 1 tsp baking soda
- 2 cups bananas very ripe, sliced
- 1/2 cup walnuts chopped
Instructions
- First, preheat oven to 325 degrees. Spray a 9" x 13" cake pan with non-stick cooking spray then set aside.
- Mix—don’t beat—the first 7 ingredients until well blended.
- Next, sift flour and baking soda into the bowl and fold gently until completely incorporated. Add bananas and nuts then stir just until combined.
- Transfer the batter into the prepared cake pan and bake 45 minutes before testing for doneness. When the center is firm and a cake tester comes out with a few moist crumbs attached, you’ll know it is done, about 50-55 minutes.
- Remove from oven, cool completely then slice and serve with a generous dusting of powdered sugar. Enjoy!
Notes
If you like our pineapple coffee cake recipe, we have a similar recipe for a blueberry version!
Nutrition
Calories: 559kcal | Carbohydrates: 66g | Protein: 6g | Fat: 31g | Saturated Fat: 4g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 10g | Cholesterol: 53mg | Sodium: 331mg | Potassium: 171mg | Fiber: 2g | Sugar: 40g