Pineapple Cream Cheese Coffeecake
A rich and fruity coffeecake featuring pineapple and cream cheese, perfect for breakfast or brunch, with a moist cake base and nut topping for added texture.
Ingredients
Instructions
- Mix together the cake mix, oil, eggs, and 1 cup of pineapple juice. Reserve 2 tablespoons of pineapple for later use.
- Beat with a hand mixer on medium speed for 2 minutes.
- Add the drained pineapple to the batter and mix well.
- In a separate bowl, combine the cream cheese, sugar, almond extract, and the reserved 2 tablespoons of pineapple to make the cream cheese mixture.
- Grease and flour a 13x9 inch cake pan.
- Pour the cake batter into the prepared pan.
- Drop the cream cheese mixture evenly over the batter using a tablespoon.
- Sprinkle the chopped pecans on top.
- Bake at 350°F (177°C) for 35 to 40 minutes, until golden and cooked through.
Tips & Substitutions
For a lighter texture, separate the eggs and beat the egg whites until stiff peaks form, then fold them into the batter at the end. If you don't have almond extract, vanilla extract makes a great substitute. You can also swap out pecans for walnuts if preferred. This coffeecake is versatile; try adding shredded coconut for an extra tropical touch.
Serving Suggestions
This Pineapple Cream Cheese Coffeecake is perfect for breakfast or brunch and pairs beautifully with a side of fresh fruit or a dollop of whipped cream. Serve it alongside a hot cup of coffee or tea for a delightful afternoon treat. For added decadence, drizzle with a bit of Rocky Road Fudge Sauce before serving.
Storage & Reheating
Store any leftover coffeecake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, warm individual slices in the microwave for about 15-20 seconds or in the oven at 350°F for 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Cream Cheese Coffeecake contains roughly 621 calories, with 7g protein, 27g carbohydrates, and 57g fat. It is a good source of dietary fiber (18% of the Daily Value), protein (15% of the Daily Value), and iron (10% of the Daily Value). It also contributes 5g of dietary fiber toward your daily target.
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. Just chop it finely and ensure it's well-drained before adding it to the batter. However, the moisture content may vary, so adjust the baking time accordingly to ensure it cooks through.
How can I make this recipe gluten-free?
To make this coffeecake gluten-free, substitute the Betty Crocker yellow cake mix with a gluten-free cake mix. Ensure that all other ingredients, including baking powder and any add-ins, are also certified gluten-free to avoid cross-contamination.
Can I freeze this coffeecake?
Absolutely! You can freeze the cooled coffeecake by wrapping it tightly in plastic wrap and then placing it in an airtight container. It will keep well in the freezer for up to three months. Thaw in the refrigerator overnight before serving, and reheat as desired.
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).