Pecan Pineapple Coffee Cake

Pecan Pineapple Coffee Cake

5 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    1 h 10 m
Recipe by  alice

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

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Adjust Servings

Original recipe yields 1 8-inch square cake



  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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Reviews (5)

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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 definitely bring some flavor. And I thought the amount of the topping was perfect for the 8" coffee cake unlike the first reviewer. Next time, I may add some coconut as suggested and maybe even add a few chopped pecans to the cake. IMO this is a solid coffee cake recipe and a keeper.



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 specified (only 350) and for a longer time. You just have to play around with the time a bit since altitude and oven types vary. I also added a little cinnamon in this cake and it tasted pretty darn good! Loved the topping as well. This recipe really doesn't deserve only 3 stars. This will be my go to coffee cake recipe from now on!



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 sugar for the topping. Came our nicely in 30 min at 375. The center was moist, and cooked through, almost the consistency of moist banana bread. I made a cream cheese pineapple glaze,(1/4c butter-3oz cream cheese-1 and 1/2 c powered sugar, and about 2 tbsp pineapple juice(enough to drizzle). I drizzled it over the top once it was cooled. I will definitely make this again and try using pineapple yogurt for an extra kick and also try less pineapple to see the difference it makes with the moistness.

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Amount Per Serving (9 total)

  • Calories
  • 301 cal
  • 15%
  • Fat
  • 9.7 g
  • 15%
  • Carbs
  • 49.1 g
  • 16%
  • Protein
  • 5.5 g
  • 11%
  • Cholesterol
  • 25 mg
  • 8%
  • Sodium
  • 463 mg
  • 19%

Based on a 2,000 calorie diet



previous recipe:

Amazing Pecan Coffee Cake


next recipe:

Pineapple Pecan Cake