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Pineapple Coffee Cake

Source: © EatingWell Magazine
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Rating: 2.5   Reviews: 2 See Reviews
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Active Time:  15 Minutes
Total Time:  1 Hour 30 Minutes
  9 servings
Nonfat plain yogurt stands in for sour cream to add moisture and tenderness to this lightened-up pineapple coffee cake. Best of all, you can mix the batter and have this wholesome breakfast treat in the oven in under 15 minutes—that’s healthy in a hurry.
1 cup  whole-wheat pastry flour
1 cup  all-purpose flour
1/2 cup plus 2 tablespoons  sugar, divided
1 tablespoon  baking powder
1 teaspoon  baking soda
1/2 teaspoon  salt
1   large egg
1 cup  nonfat plain yogurt
1/4 cup  canola oil
1 teaspoon  vanilla extract
1 1/2 cups  diced fresh or canned pineapple chunks, blotted dry and coarsely chopped
1/4 cup  chopped pecans
Pineapple Coffee Cake Recipe at
Preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray.

Whisk whole-wheat flour, all-purpose flour, 1/2 cup sugar, baking powder, baking soda and salt in a medium bowl.

Whisk egg, yogurt, oil and vanilla in a large bowl until smooth. Add the dry ingredients and stir with a rubber spatula until just blended. (Do not overmix). Fold in pineapple. Scrape the batter into the prepared pan.

Combine pecans and the remaining 2 tablespoons sugar in a small bowl. Sprinkle over the batter.

Bake the cake until the top is golden and a skewer inserted in the center comes out clean, 50 to 55 minutes. Let cool in the pan on a wire rack for about 20 minutes. Cut into squares and serve warm. Variations This quick coffee cake can be made with a variety of fruit. Try rhubarb, blueberries or peaches. If using frozen fruit, increase the baking time by 10 to 15 minutes.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 12/01/2009
Part of These Recipe Collections Find Similar Recipes »
 Pineapple Cakes
 Break for Coffee Cake
Nutrition Facts per Serving
Yield:   9 servings
Calories: 266
Fat. Total: 9g
Protein: 5g
Carbohydrates, Total: 42g
Fat, Saturated: 1g
Fiber: 1g
Cholesterol: 24mg
Sodium: 411mg
% Cal. from Fat: 30%
Spotlight Recipe Review See all 2 reviews »

Rating: 4
by: James, TN Reviewed: 08/24/2010
Can't really say if the recipe is good as is
I varied the recipe and came up with something a bit different but very good, more like a pineapple cobbler. I used about 7 cups of pineapple (3 cans of crushed, drained as best I could in the can). I used a 9x13 pan, as well as 1 cup of pecans and 1 cup of brown sugar for the topping and baked for 60-65min at 350F. Served best cooled or chilled.
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