Pineapple-Banana Coffee Cake

Pineapple-Banana Coffee Cake

Aloha! Your taste buds will welcome this tropical delight of banana coffee cake loaded with pineapple and topped with a pineapple glaze.

Prep Time

15

Minutes

Total Time

1:55

Hr:Mins

Makes

9

servings

Coffee Cake
1
package Betty Crocker® banana quick bread mix
3/4
cup water
3
tablespoons vegetable oil
2
eggs
1
can (8 oz) crushed pineapple, drained, liquid reserved
1/4
cup flaked or shredded coconut
Pineapple Glaze
1
cup powdered sugar
Remaining drained crushed pineapple (1/4 cup)
1
tablespoon liquid reserved from crushed pineapple
1
tablespoon butter or margarine, melted
Garnish, if desired
2
tablespoons flaked or shredded coconut
  1. Heat oven to 350ºF. Grease bottom only of 8- or 9-inch square pan. In medium bowl, stir quick bread mix, water, oil and eggs until well blended (batter may be slightly lumpy). Gently stir in 1/3 cup of the pineapple and 1/4 cup coconut. Spread in pan.
  2. Bake 8-inch pan 35 to 40 minutes, 9-inch pan 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  3. In small bowl, mix all glaze ingredients until smooth and spreadable. Spread glaze over coffee cake. Sprinkle with 2 tablespoons coconut.
Makes 9 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Storage
Keep coconut on hand to top this and other dessert treats. Seal any unused coconut in a food-storage plastic bag to retain moisture and refrigerate for maximum freshness.
Success
Drain the pineapple well before adding it to the batter; the juice is excellent in the glaze.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 315
    • (Calories from Fat 100 ),
  • Total Fat 11 g
    • (Saturated Fat 3 g,),
  • Cholesterol 45 mg;
  • Sodium 290 mg;
  • Total Carbohydrate 51 g
    • (Dietary Fiber 1 g,
  • Protein 4 g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 2 Fruit;
    • 2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.