Pecan Pineapple Coffee Cake

This pecan pineapple coffee cake recipe gets its tropical taste from canned pineapple bits, pineapple juice, brown sugar, vanilla extract, and pecans.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 301 Calories

Ingredients

• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 1 teaspoon vanilla extract
• 1 tablespoon baking powder
• 1 large egg
• 1 cup plain yogurt
• 0.5 teaspoon salt
• 0.25 cup white sugar
• 0.25 cup canola oil
• 0.25 cup brown sugar
• 0.25 cup chopped pecans
• 0.33333334326744 cup reserved pineapple juice
• 1.5 cups pineapple tidbits in juice, drained and juice reserved

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish.

Step 2

Combine flour, 1/4 cup brown sugar, white sugar, baking powder, baking soda, and salt in a bowl. Whisk yogurt, oil, egg, and vanilla extract in a separate bowl until smooth; stir in flour mixture until just blended. Fold in pineapple tidbits and 1/3 cup reserved pineapple juice until batter is just mixed; pour into the prepared baking dish.

Step 3

Combine pecans and remaining 1/4 cup brown sugar in a small bowl; sprinkle over batter.

Step 4

Bake in the preheated oven until a toothpick inserted into center comes out clean, 25 to 30 minutes. Cool in dish for 10 minutes before transferring to a wire rack to cool. Serve warm or completely cool.