Real Recipes From Real Home Cooks ®

peanut butter crumb coffeecake

(1 rating)
Recipe by
Pat Duran
Las Vegas, NV

This Bisquick quick and easy recipe made with Bisquick is so moist and tasty,-- I love pineapple so this is my twist on a recipe. Just because I love pineapple, caramel, Maple and peanut butter and pecans! Enjoy this tasty morsel- I bet you will want to eat more than one piece- unless that one piece is the whole cake!! LOL

(1 rating)
yield 6 to 8 servings
prep time 10 Min
cook time 25 Min
method Bake

Ingredients For peanut butter crumb coffeecake

  • 20 oz
    can pineapple tidbits, well drained,juice reserved
  • 1/2 c
  • 1/3 c
    brown sugar, firmly packed
  • 3 Tbsp
    grated lemon peel
  • 1/2 tsp
  • 1/4 tsp
  • 6 Tbsp
    creamy peanut butter
  • 3 Tbsp
    butter, cold, sliced
  • 1/2 c
    chopped pecan pieces
  • 2/3 c
    reserved pineapple juice
  • 1 Tbsp
    maple syrup
  • 1 lg
  • 2 c
    original bisquick baking mix

How To Make peanut butter crumb coffeecake

  • 1
    Heat oven to 400^. Grease a 9-inch casserole or pie plate. Drain pineapple and pat dry with paper toweling. Reserve 2/3 cup of the pineapple juice.Set aside.
  • 2
    Crumb Mixture: In a large bowl combine all the dry ingredients, and the lemon peel; cut in the peanut butter and butter with a pastry blender until crumbly-stir in pecan pieces. Set aside.
  • 3
    Bisquick Mix: Beat reserved juice with the egg and maple syrup. Add Bisquick and stir for 30 seconds. Pour and spread mixture into the prepared pan. Top with 1/2 the Crumb Mixture. Next, add all the dry pineapple over top, and sprinkle the remaining Crumb Mixture over top of the pineapple. Bake at 400^ for 25 to 35 minutes- or until tested done with a toothpick. --- I hope you enjoy this recipe.