Aloha! Your taste buds will welcome this tropical delight of banana coffee cake loaded with pineapple and topped with a pineapple glaze.
Pineapple-Banana Coffee Cake
- Prep Time 15 min
- Total 1 hr 55 min
- Servings 9
- Ingredients 11
Ingredients
Coffee Cake
- 1 box (12.3 oz) Betty Crocker™ Banana Nut Muffin & 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
Instructions
-
Step1Heat oven to 350°F. 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.
-
Step2Bake 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.
-
Step3In small bowl, mix all glaze ingredients until smooth and spreadable. Spread glaze over coffee cake. Sprinkle with 2 tablespoons coconut.
Nutrition
315
Calories
11 g
Total Fat
4 g
Protein
51 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 315
- Calories from Fat
- 100
- Total Fat
- 11 g
- Saturated Fat
- 3 g
- Cholesterol
- 45 mg
- Sodium
- 290 mg
- Potassium
- 100 mg
- Total Carbohydrate
- 51 g
- Dietary Fiber
- 1 g
- Protein
- 4 g
% Daily Value*:
- Vitamin A
- 2%
- 2%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 6%
- 6%
Exchanges:
1 1/2 Starch; 2 Fruit; 2 Fat;Tips from the Betty Crocker Kitchens
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