Pineapple Banana Coffee Cake
Makes:
9x9
Total Time:
2 hr
Submitted by:
Category:
Desserts
Sub Category: Cakes
what you need
- Coffee Cake
- 1 package 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
make it
1. Preheat 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.
Notes
High Altitude (3500-6500 ft): Heat oven to 375ºF. Stir 3 tablespoons all-purpose flour into dry quick bread mix. Increase water to 1 cup. Bake 8-inch pan 43 to 48 minutes, 9-inch pan 30 to 35 minutes.
