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Pineapple Coffee Cake

PREP TIME: 55 Minutes
TOTAL TIME: 55 Minutes
MAKES: 8 Servings


1 can (19 oz) DOLE® Pineapple Chunks (540 mL)
½ cup packed brown sugar (90 g)
1 teaspoon ground cinnamon (5 mL)
½ cup chopped walnuts (75 g)
3 tablespoons butter or margarine, diced (45 mL)
2 cups prepared baking mix
2 tablespoons granulated sugar (30 mL)
1 egg


Drain pineapple, reserve 2/3 cup (160 mL) juice. Pat pineapple dry.

Mix brown sugar, cinnamon, walnuts and butter in medium bowl; set aside.

Beat reserved juice with baking mix, granulated sugar and egg in large bowl for 30 seconds. Spoon into 9-inch round baking pan sprayed with nonstick vegetable cooking spray. Top with half of walnut mixture, pineapple and remaining walnut mixture.

Bake at 400°F (200°C), 20 to 25 minutes. Cool

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