Pineapple Breakfast Cake

Sylvia Waldsmith

By
@sylviaskitchen

This cake is not only for breakfast! It is moist and delicious! The brown sugar on sprinkled on the top creates a nice crunch!


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Rating:

Comments:

Serves:

15

Prep:

10 Min

Cook:

40 Min

Method:

Bake

Ingredients

1/2 c
butter, room temperature
4 large
eggs
1 pkg
pineapple cake mix
1 can(s)
crushed pineapple with juice (19-20 ounces)
1 box
instant vanilla pudding mix (4 serving size)
3/4 c
packed light brown sugar, divided
1 c
sweetened flaked coconut

Directions Step-By-Step

1
Preheat oven to 350 degrees. Spray a 13 x 9 inch baking dish with non-stick cooking spray.
2
In a large bowl, with a hand (or stand) mixer, cream butter until smooth. Beat in eggs. Add the cake mix, crushed pineapple with juice, pudding mix, ΒΌ cup brown sugar and beat on medium speed until smooth. Stir in coconut, if using.
3
Pour batter into prepared pan. Sprinkle with remaining brown sugar. Bake in the preheated oven for 35 - 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
4
Serve immediately while warm, or allow to cool to room temperature.
Serve garnished with whipped cream, if desired.

About this Recipe

Course/Dish: Other Breakfast, Cakes
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy