Pineapple Coffee Cake
This Pineapple Coffee Cake is moist, sweet, and supremely buttery. With a delicious pineapple and brown sugar topping, it’s perfect for breakfast, brunch, or dessert.
Table of Contents
Many coffee cake recipes are overly sweet, but this pineapple coffee cake has a nice balance of flavors. The pineapple adds a subtle sweetness, while the buttery cake and crumb topping take it to the next level.
If you’re a fan of fruit-filled coffee cakes, you’ll love this recipe. It’s similar to my apple coffee cake and blueberry coffee cake, and it’s also reminiscent of my apple pie filling coffee cake.
This recipe was found in a cookbook I found in an antique store and purchased for only $1. It was published in 1967 and is full of unique old-fashioned recipes like this one.
Why I Love This Recipe
- Easy to Make: With its simple instructions and pantry-staple ingredients, this recipe is a piece of cake, even for beginner bakers. It reminds me of my coffee cake with cream cheese filling.
- Unbeatable Flavor: The combination of pineapple juice and crushed pineapple in the batter gives this coffee cake a tropical flavor that’s hard to resist.
- Supremely Moist: Like my sour cream coffee cake, this cake is supremely moist and buttery in every single bite.
- Family Favorite: This cake recipe has been a hit in my family for years. Its moist, fluffy texture and the sweet, tangy pineapple flavor are simply irresistible.
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Key Ingredients
- All-Purpose Flour: This is the base of our cake, providing structure and stability.
- Granulated Sugar: Sweetens the cake and helps to give it a golden brown color when baked.
- Salt: A pinch of salt enhances the overall flavor of the cake, making all the other ingredients more vibrant.
- Egg: This acts as a binder, holding the cake together and also adds moisture.
- Butter: It adds a rich, buttery flavor to the cake and also helps to keep it moist. We’ll also use it to make the butter.
- Ground Cinnamon: We’ll add this in our topping for a delicious, warm flavor that makes this coffee cake perfect for fall.
- Pineapple Juice: This not only adds a delicious pineapple flavor to the cake but also helps to tenderize the crumb, giving it a soft texture.
- Crushed Pineapple: It adds small, juicy bits of pineapple in the topping, giving it a burst of fruitiness in every bite.
Equipment
- Baking Pan – You’ll need an 8×8 or 9×9-inch baking pan to bake the coffee cake. Make sure to grease it well so the cake doesn’t stick.
- Electric Mixer – This is essential for beating the cake batter. It ensures that the ingredients are well combined and the batter is smooth.
How to Make Pineapple Coffee Cake
Preparation
To start, preheat your oven to 350˚ F and grease your baking pan. You can use either an 8×8 or 9×9 pan for this recipe. Then, drain the crushed pineapple, but be sure to save the juice.
Step 1 – Mix the Coffee Cake Batter
In a bowl, combine the flour, sugar, baking powder, and salt. Then, add the egg, melted butter, and the saved pineapple juice. Beat these ingredients together until they are smooth. Once combined, pour this batter into your greased baking pan.
Step 2 – Prepare the Pineapple Topping
In a separate bowl, mix together the remaining sugar, softened butter, and ground cinnamon. Add the drained crushed pineapple and stir until all the ingredients are well combined. This will be the sweet and tangy crust of your coffee cake.
Step 3 – Layer the Coffee Cake
Evenly spoon the pineapple crust mixture over the coffee cake batter in the baking pan. Spread it out so that it covers the entire surface.
Step 4 – Bake the Coffee Cake
Place your baking pan in the preheated oven and bake at 350˚ F for 30-35 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
Step 5 – Cool and Serve the Coffee Cake
Once baked, remove the coffee cake from the oven and let it cool for 10 minutes. This will allow the pineapple crust to set slightly. After it has cooled, you can serve the coffee cake warm. If you like, you can sprinkle it with extra sugar and cinnamon for a sweet finish.
Expert Tip
Check the coffee cake after 25 minutes and test to see if it’s done. Ovens vary, and your baking time may be different. You are looking for the toothpick to come out clean and the edges to just start to pull away from the sides.
Recipe Variations
- More Pineapple: Feel free to double the amount of pineapple topping in this recipe. This will give your coffee cake a more intense pineapple flavor and a sweeter, more gooey topping.
- Try Apples: While this recipe calls for pineapple, you can easily swap it out for diced apples. This will give your coffee cake a more fall feel and is a great way to use up any apples you have on hand.
- Add Nuts: For a bit of crunch, add a half cup of chopped walnuts or pecans to the topping. This will add a delicious nutty flavor to your coffee cake.
What to Serve With
- For a delicious breakfast treat, serve this pineapple coffee cake with a hot cup of coffee. The flavors of the pineapple and cinnamon in the cake perfectly complement the bitterness of the coffee.
- If you’re hosting a brunch, this coffee cake is perfect. Simply top it with a dollop of whipped cream for a touch of decadence.
- Looking for a mid-afternoon snack? It pairs well with a cup of tea. The subtle sweetness of the cake is a great pick-me-up.
Recipe FAQs
This coffee cake has a tropical twist, thanks to the addition of pineapple juice in the batter and crushed pineapple in the topping. The pineapple adds a refreshing and sweet flavor to the coffee cake
Yes, you can use fresh pineapple instead of canned. Just make sure to reserve the juice when cutting the pineapple, as you will need it for the cake batter. You can also use other types of fruit juice if you prefer.
Storing and Reheating
- Storing: You can easily store any leftovers. Simply let the cake cool completely, then store it in an airtight container. It will keep well at room temperature for up to 3 days.
- Freezing: If you need to store it for longer, you can freeze it. Once the cake has cooled completely, wrap it in plastic wrap and then place it in a freezer-safe bag or container. It can be frozen for up to 2 months.
- Thaw: When you’re ready to enjoy your frozen pineapple coffee cake, simply let it thaw at room temperature. This will take about 3-4 hours.
- Reheating: Once the cake has thawed, you can reheat it in a 300-degree oven for about 10-15 minutes. This will help restore its fresh-baked flavor and texture.
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Serving Size
- What to Expect: This pineapple coffee cake recipe yields a deliciously moist coffee cake that’s enough for 9 servings.
- How to Scale: If you’re planning to serve more than 9, you can easily double the recipe and bake it in a 9×13-inch pan. Just make sure to adjust the baking time as needed.
Pineapple Coffee Cake
Ingredients
Cake
- 1 ½ Cups all purpose flour
- ⅓ Cup granulated sugar
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1 egg
- ¼ Cup butter melted
- 1 Cup pineapple juice from 20 oz jar of crushed pineapple
Topping
- 1 teaspoon cinnamon
- 1 Tablespoon butter softened
- ⅓ Cup crushed pineapple
- ½ Cup granulated sugar
Instructions
- Preheat oven to 350˚ F. Grease an 8×8 or 9×9 baking pan. Drain the pineapple into a bowl or glass measuring cup.
- In a bowl stir together the flour, ⅓ Cup sugar, baking powder, and salt. Add the egg, butter, and pineapple juice and beat with a mixer on medium-high for one minute or until smooth. Pour into baking pan.
- In a small bowl, combine cinnamon, butter, ½ Cup sugar and crushed pineapple topping ingredients. Spoon evenly onto the coffee cake batter in a baking pan.
- Bake at 350˚ F for 30-35 minutes or until a toothpick entered into the center comes out clean.
- Let cool for 10 minutes and serve warm. Sprinkle with additional sugar and cinnamon if desired.
Lynette, does the Pineapple Coffee Cake call for white sugar or brown sugar?
Granulated sugar – which is white sugar. You could use brown if you prefer but it will add a tad more moisture to the recipe and I haven’t tested it with brown sugar to know the results.