Easy Pineapple Coffee Cake
A moist, flavorful coffee cake featuring pineapple and a crunchy walnut topping, perfect for breakfast or dessert. The combination of sweet pineapple, rich brown sugar, and tender cake makes it a crowd-pleaser suitable for family gatherings or brunches. Easy to prepare with a delightful crumbly topping.
Ingredients
Instructions
- Mix together 2/3 cup of the dry cake mix, brown sugar, walnuts, and butter.
- Cut with a pastry cutter until crumbly; set aside.
- Beat together eggs, sour cream, almond flavoring, and remaining cake mix.
- Spread half of the cake batter in a greased and floured 9 x 13-inch baking dish.
- Top with half of the drained crushed pineapple and sprinkle with half of the brown sugar mixture.
- Spoon the remaining batter over the brown sugar mixture.
- Gently spread with a spoon.
- Top with the remaining pineapple and sprinkle with the remaining brown sugar mixture.
- Bake at 350°F for 55 to 60 minutes.
Tips & Substitutions
For an extra twist, consider adding a teaspoon of cinnamon to the batter for warm spice notes that complement the pineapple. If you're out of almond flavoring, vanilla extract works well as a substitute. Ensure the pineapple is well-drained to prevent excess moisture, which could make the cake soggy.
Serving Suggestions
Serve this Easy Pineapple Coffee Cake warm or at room temperature, perfect for breakfast or a midday snack. It pairs beautifully with a cup of coffee or tea. Consider adding a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert option. This cake is also a great addition to brunch spreads alongside Cinnamon Buns.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, microwave individual slices for about 15-20 seconds or warm in the oven at 350°F for 10 minutes. This cake is best enjoyed fresh but can still be delicious when reheated.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Pineapple Coffee Cake contains roughly 222 calories, with 3g protein, 36g carbohydrates, and 8g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but you'll need to finely chop and drain it thoroughly to avoid excess moisture. Fresh pineapple will add a brighter flavor and texture to the cake.
What can I substitute for walnuts?
If you have nut allergies or prefer not to use walnuts, you can substitute them with pecans or even leave them out entirely. For a crunchy texture, consider adding shredded coconut or oats.
How do I know when the cake is done baking?
Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. Keep an eye on the top; it should be golden brown.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).