Pineapple Breakfast Cake
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- 1/2 c
- butter, room temperature
- 4 large
- 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
1Preheat oven to 350 degrees. Spray a 13 x 9 inch baking dish with non-stick cooking spray.
2In 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, ¼ cup brown sugar and beat on medium speed until smooth. Stir in coconut, if using.
3Pour 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.
4Serve immediately while warm, or allow to cool to room temperature.
Serve garnished with whipped cream, if desired.