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Pineapple Banana Coffee Cake

Kraft Memeber Recipe
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Makes: 9x9 Total Time: 2 hr
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.
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.
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