Best 9 Pineapple Crisp Coffee Cake Recipes

PINEAPPLE COFFEE CAKE RECIPE

Steps:

• 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!

CLASSIC PINEAPPLE CRISP RECIPE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Melt the butter in the microwave until liquid. (about 45 seconds).
• Add the flour, oats, brown sugar, and melted butter to a dish and mix well.
• Lightly grease your 8" x 8" dish with nonstick spray.
• Sprinkle half the crisp mixture into the lightly grease dish.
• Add the drained pineapple chunks over the crisp.
• Sprinkle the cinnamon & granulated sugar over the top of the pineapple chunks.
• Add the remainder of the crisp topping over the pineapples.
• Bake for 30 minutes uncovered,
• Allow crisp to cool before enjoying.

PINEAPPLE CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread well-drained pineapple into a 9x9 inch square baking pan.
• In a medium bowl, mix together flour, sugar, baking powder, salt and egg until smooth. Spoon mixture evenly over pineapple. Pour melted butter over mixture and then sprinkle with cinnamon.
• Bake in preheated oven for 40 to 45 minutes. Serve hot or cold.

PECAN PINEAPPLE COFFEE CAKE

Steps:

• 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.

PINEAPPLE COFFEE CAKE

Steps:

• Drain pineapple, reserving juice. Set pineapple aside. In a large bowl, combine the flour, sugar, baking powder, salt and mace. In a small bowl, combine the egg, oil, milk and reserved pineapple juice. Stir into dry ingredients just until moistened., Transfer to a greased 9-in. round baking pan. In a small bowl, beat butter and honey until well blended. Fold in the cornflakes, coconut and reserved pineapple. Gently spread over batter., Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack.

CRUSHED PINEAPPLE COFFEE CAKE

Steps:

• Cream sugar with butter.
• Sift flour and baking powder.
• Add to creamed mixture alternately with egg/milk mixture. (place egg in cup and add milk to make 1 cup).
• Spread in 9x13 pan.
• Cover with well-drained pineapple.
• Mix topping ingredients till crumbly and sprinkle over pineapple.
• Bake at 350° for 1 hour.

EASY PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
• Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
• Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

PINEAPPLE CRISP COFFEE CAKE

Steps:

• 1. Combine the KELLOGG'S FROSTED FLAKES cereal with the 1 tablespoon melted margarine, stirring until well coated. Set aside.2. Stir together flour, baking powder, and salt. Set aside.3. In large mixing bowl, beat the 1/4 cup margarine and the sugar until well blended. Add egg. Beat well. Add water, if necessary, to reserved pineapple syrup to measure 1/2 cup. Stir into egg mixture. Add flour mixture. Mix thoroughly. Spread batter evenly in greased 9-inch round cake pan. Sprinkle coconut and pineapple evenly over batter. Top with cereal mixture, pressing gently into batter.4. Bake 350°F about 50 minutes or until wooden pick inserted near center comes out clean. Cool 5 minutes. Cut into wedges. Serve warm.

PINEAPPLE CRISP

Steps:

• In a large bowl, combine the coconut, flour, brown sugar, butter and salt. Press 1-1/2 cups into a greased 9-in. square baking pan; set remaining mixture aside., In a small saucepan, combine the filling ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Cool; spread over crust. Sprinkle with reserved coconut mixture. , Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack.