Pecan Pineapple Coffee Cake

Pecan Pineapple Coffee Cake

alice 1

"Quick and easy; tastes like pineapple upside-down cake. Coconut may be added to batter to make it taste like a pina colada cake."


1 h 10 m servings 301 cals
Serving size has been adjusted!

Original recipe yields 9 servings



  • Calories:
  • 301 kcal
  • 15%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 49.1g
  • 16%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 463 mg
  • 19%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish.
  2. Combine flour, white sugar, 1/4 cup brown sugar, baking powder, baking soda, and salt in a bowl. Whisk egg, yogurt, canola oil, and vanilla extract in another bowl until smooth. Stir flour mixture into egg mixture until just blended. Add 1/3 cup reserved pineapple juice and fold in pineapple tidbits until batter is just mixed; pour into prepared baking dish.
  3. Stir pecans and remaining 1/4 cup brown sugar in a small bowl; sprinkle over batter.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool on a wire rack. Serve warm or completely cool.
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  1. 9 Ratings


I followed the recipe to the letter, and this baked up beautifully, evenly cooked throughout, and tasted wonderful. The yogurt really brings some moisture to the cake, and the bits of pineapple ...

Tried this recipe this morning because i was in the mood for pineapple and coffeecake. Surpassed all expectations! Baked up moist, golden and delicious. Followed directions exactly, no improvisi...

I had to tweak this a little, but it turned out great! I only put half of the pineapple (maybe that's why for some this cake wasn't heated evenly) and I put it in the oven for less time than spe...

I made this recipe and sort of followed it to the tee, I did everything except put all the pineapple. It came out well and rose nicely. I used walnuts instead of pecans because they arenĀ“t readi...

easy to make and yummy to eat

The taste was bland and too sour.

Very good. I had to substitute walnuts for the pecans this time. I had a 20 oz. can of chunk pineapple which when cut up into tidbits was just right at 1 1/2 cups. I did add a little coconut to ...

Quite tasty and light enough for a summer treat. I followed the recipe and added a handful of coconut, which was maybe about 1/3-1/2 cup. I didn't have pecans, so I mixed coconut with the brown ...

I also found that the middle was undercooked at 30 minutes (even though the toothpick appeared clean). That said, I did have to substitute crushed pineapple for tidbits, which might have made so...