pineapple breakfast cake

Name: Pineapple Breakfast Cake
Prep time: 10 min
Cook time: 40 min
Yield: 15
Cuisine: American
Ingredients: 1/2 cup(s) butter, room temperature; 4 large eggs; 1 package(s) pineapple cake mix; 1 can(s) crushed pineapple with juice (19-20 ounces); 1 box(es) instant vanilla pudding mix (4 serving size); 3/4 cup(s) packed light brown sugar, divided; 1 cup(s) sweetened flaked coconut

108 Pinches 2 Photos

Sylvia Waldsmith

Gautier, MS

Updated on Nov 13, 2014

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

Rate

prep time 10 Min

cook time 40 Min

method Bake

yield 15 serving(s)

Ingredients

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

How To Make pineapple breakfast cake

Step 1

Preheat oven to 350 degrees. Spray a 13 x 9 inch baking dish with non-stick cooking spray.

Step 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, ¼ cup brown sugar and beat on medium speed until smooth. Stir in coconut, if using.
Step 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.
Step 4

Serve immediately while warm, or allow to cool to room temperature. Serve garnished with whipped cream, if desired.
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