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A delicious & moist Pineapple Coffee Cake made with canned pineapple. Easy baking – like a lazy pineapple upside down cake!Jump to Recipe
Let’s Talk About Canned Fruits
Yes. Fresh fruits are wonderful. They’re wonderful to eat fresh and to bake with – especially when local & ripe.
But fresh fruits are not always available.
Canned fruits are wonderful as well! They perfect when your fruit of choice is not in season, not ripe or just not around. Canned fruits are perfect when you feel like doing minimal prep work – which are definitely my feelings when it comes to pineapple.
Want more canned fruit recipes? Check out this recipe I made transforming canned peaches to a gourmet dessert!
An Easy Pineapple Upside Down Cake
My original idea for this recipe was sort of an Easy Pineapple Upside Down Cake.
When I got to baking, I realized I was missing ingredients. I had a ton of canned pineapple chunks but no rings. Forgot to grab maraschino cherries as well.
Inspiration for this Pineapple Coffee Cake came from my constant lack of preparedness.
Ingredients & Preparation
This is a pretty simple recipe.
Note that there’s a crumb topping, so you’ll be reserving some of the dry mixture after the ingredients are cut together.
The cake batter gets scraped into a 13×9 dish, sprinkled with reserved crumb mixture & baked.
There’s many things you could do to get creative here – add some walnuts, chopped maraschino cherries, flaked coconut. I kept it perfectly simple with just a little whipped cream on top.
Cakes this moist are best eaten fresh and consumed within a day or two. This cake should be stored in the fridge after that day or two.
I often get asked about freezing baked goods, but I have to admit that it’s rare anything lasts long enough in my house to make it to the freezer. I’d like to work on testing freezing stuff this winter when I’m baking a lot more.
Hope you enjoy!
Pineapple Coffee Cake
- 1 can of crushed pineapple in syrup 20 oz. drained & syrup reserved
- 3 cups all-purpose flour
- 1 cup light brown sugar firmly packed
- 1 cup granulated sugar
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1 cup salted butter softened
- 2 large eggs
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract
- Optional – maraschino cherries chopped nuts, shredded coconut
- Preheat oven to 350°F. Spray or grease & flour a 13″x9″ baking dish.
- In a large mixing bowl, whisk together flour, brown & white sugar, cinnamon, baking powder, baking soda, nutmeg and cloves.
- Cut in butter (with a pastry blender) until mixture is pea sized crumbled.
- Set aside 1 cup crumb mixture.
- Add 1/4 cup reserved pineapple syrup, eggs, buttermilk and vanilla extract to mixing bowl. Mix until combined.
- Stir in crushed pineapple until combined. Any optional ingredients can be stirred in here or sprinkled on top.
- Pour cake mixture into prepped 13″x9″ baking dish. Sprinkle with 1 cup reserved crumb mixture.
- Bake until toothpick inserted in center of cake comes out clean, about 45-50 minutes.
- Cool on wire rack. Cake can be served warm or cold.
- Cover and enjoy cake within a day or two.