Pineapple Coffee Cake…perfect for breakfast, a mid-morning snack or dessert.
Pineapple Coffee Cake
Not overly sweet, but perfectly moist, this Pineapple Coffee Cake is packed with pineapple chunks and topped with sugar and walnuts. Just what I needed to brighten my day! This cake is made in an eight or nine-inch cake pan and was very easy to make. You don’t even use a mixer! I ate two slices of this and loved it! Moist and tender with a nice crunch thrown in from the walnuts, you can’t beat it!
The first thing you’re going to notice about the cake batter is that’s it’s very thick. It doesn’t look like a normal cake batter. It looks more like a dough. And it stays that way, even after you add the pineapple tidbits.
I don’t normally buy pineapple tidbits. I usually have either chunks or pineapple rings in my cabinet. To get the smaller tidbits size for the cake I just cut the chunks or rings into smaller pieces before adding them to the batter. It all works out in the end.
After you fold the pineapple tidbits into the cake batter it’s time to place the batter into the baking pan. You can use either an 8 or 9-inch baking pan. Spread the batter out so it’s nice and smooth on top and add the granulated sugar and crushed walnuts to the surface of the batter, sprinkling to cover evenly.
Pineapple Coffee Cake bakes just a tad longer than a normal 8 or 9-inch cake would. Start checking the cake at 35 – 40 minutes for doneness with a toothpick inserted in the center. If it needs a little more time, give it more, but keep an eye on it.
Pineapple Coffee Cake…perfect for breakfast, a mid-morning snack or dessert, ENJOY!
PIN IT FOR LATER
Pineapple Coffee Cake
Ingredients
- 2 cups all purpose flour
- 1/2 cup granulated sugar
- 1 Tablespoon baking powder
- 1 Teaspoon baking soda
- 1/4 Teaspoon salt
- 1 large egg
- 1 cup sour cream
- 1/4 cup vegetable oil
- one 20 oz can pineapple tidbits,drained
- 1 1/2 Teaspoons vanilla
Topping
- 1/4 cup crushed walnuts
- 3 Tablespoons sugar
Instructions
- Preheat oven to 350 degrees. Grease an 8 or 9 inch baking pan.Place the flour, sugar, baking powder, baking soda and salt in a medium size bowl, whisk to combine.Using a large bowl, whisk the egg, oil, sour cream and vanilla together until well combined and smooth. Add the flour mixture and stir all the ingredients together with a spatula until just incorporated. Fold in the pineapple tidbits. The batter will be very thick. Place the batter into your prepared baking pan. Combine the walnuts and sugar.. Sprinkle over the batter evenly. Bake at 350 degrees until golden on top and a toothpick inserted in the center comes out clean, about 40 - 50 minutes. Start checking the cake at 40 minutes for doneness. Cool slightly on a wire rack, serve warm.
If you enjoyed this recipe, you may like these as well.
Cherry Coffee Cake with Crumb Topping
Pumpkin Cream Cheese Coffee Cake
Check out some of my must-have kitchen favorites here!
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Could this recipe be doubled to cook in a 13 x 9 pan??? Would the cooking time be the same?? Thanks for any help you can give.
Yes you can double it Connie, I don’t think the cooking time will change, just check it at about 40 minutes. Let me know how it goes for you!
Thank you!!!
I really would like to make this but I don’t have a 8 inch glass dish.I have a 8 inch shiny metal that is what I would normally use. Can I use this and would I have to change temp and cooking time ?
Good morning Char, your shiny metal pan will work just fine! Let me know how it goes for you!
Thanks for your reply…. I just bought a glass dish so I think I will try it in that ..I really needed it anyway LOL
Hi,
I did make the coffee cake , it baked beautifully . I did find it a little too sweet for me though. I think I won’t top it with the sugar and nuts ..maybe just chopped nuts next time. Thanks for the recipe.
Beautiful job with this one, Bunny. I can only imagine how wonderful this crumbly plate of goodness must taste!
Yum!! I love the use of pineapple in this recipe and know my family will love it. Beautiful!
What a gorgeous cake Mary! I know my whole family will love it!
Thank you Linda, it was delicious!
Could I use crushed pineapple instead of chunks or tidbits?
Hi Diane, I would drain it in a strainer and take the back of a spoon and press the liquid out then use it.
Hi, the recipe called pineapple coffee cake , but I find nowhere a quantity specification for coffee . How much coffee is added the dough ? Or the coffee comes in a frosting ? I hope you can help me , because I want to bake this recipe over the weekend.
Thanks in advance
Alexa, there’s no coffee in the cake, coffee cake is a type of cake.
What does the word “Coffee” in the name of the cake mean? I can´t find coffee as a ingredient in the recipe.
Hopefully you can give me an answer.
Thanks a lot in advance.
Alexa
Alexa, it’s not an ingredient in the cake, it’s a type of cake.
Thank You so much for this recipe, it was delicious. I made half of the cake for the two of us and baked it in a 6-inch springform pan. It took 35 minutes to bake. I halved the ingredients and used the whole egg called for in the full-sized revipe. I lined the bottom of the spring-form pan with parchment paper and placed it on a cookie sheet with a silicon mat, to prevent the bottom of the cake from getting overcooked. It was excellent and I will be making it again.
Bunny, your recipes are very good and I have made a few since discovering your site a few weeks ago. I thank you for the love and sharing spirit you pass along with each creation.
Blessings to You as well.
Oh Rosemary you have no idea how happy it makes me when someone loves the recipes I share. It’s like a present when someone tries one and loves it as much as I do. Thank you so much for taking the time to comment. Blessings right back at you sweetheart!
Sounds delicious! So 1 T of baking powder and 1 tsp. of baking soda is correct? Seems like a lot of b. p.
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