Pineapple Breakfast Cake

2
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!

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
15
Prep:
10 Min
Cook:
40 Min
Method:
Bake

Ingredients

Add to Grocery List

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

How to Make Pineapple Breakfast Cake

Step-by-Step

  • 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.

Printable Recipe Card

About Pineapple Breakfast Cake

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




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