Pineapple Breakfast Cake

Sylvia Waldsmith


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


☆☆☆☆☆ 0 votes

10 Min
40 Min


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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

How to Make Pineapple Breakfast Cake


  1. Preheat oven to 350 degrees. Spray a 13 x 9 inch baking dish with non-stick cooking spray.
  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, ΒΌ cup brown sugar and beat on medium speed until smooth. Stir in coconut, if using.
  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.
  4. Serve 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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