Pineapple Breakfast Cake
1/2 cbutter, room temperature
1 pkgpineapple cake mix
1 can(s)crushed pineapple with juice (19-20 ounces)
1 boxinstant vanilla pudding mix (4 serving size)
3/4 cpacked light brown sugar, divided
1 csweetened flaked coconut
How to Make Pineapple Breakfast Cake
- Preheat oven to 350 degrees. Spray a 13 x 9 inch baking dish with non-stick cooking spray.
- 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, ¼ cup brown sugar and beat on medium speed until smooth. Stir in coconut, if using.
- 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.
- Serve immediately while warm, or allow to cool to room temperature.
Serve garnished with whipped cream, if desired.