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Quick Pineapple Coffee Cake Recipe
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||2 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Shortening||1⁄3 Cup (5.33 tbs), melted|
|Fresh pineapple||1⁄3 Cup (5.33 tbs), diced and well drained|
|Butter||1 Tablespoon, melted|
|Pecans||3 Tablespoon, chopped|
Serving size: Complete recipe
Calories 2084 Calories from Fat 1076
% Daily Value*
Total Fat 123 g189.9%
Saturated Fat 31.5 g157.5%
Trans Fat 9 g
Cholesterol 255 mg
Sodium 1398.8 mg58.3%
Total Carbohydrates 220 g73.4%
Dietary Fiber 10.2 g40.9%
Sugars 68.7 g
Protein 34 g67.9%
Vitamin A 15.8% Vitamin C 44.9%
Calcium 96.4% Iron 68.1%
*Based on a 2000 Calorie diet
Beat egg; add milk and cooled shortening.
Pour into flour mixture; stir only until dry ingredients are moistened.
Turn into greased and floured 8-inch round layer cake pan.
Mix pineapple, honey and butter together.
Spoon pineapple topping over batter.
Sprinkle nuts on top.
Bake in preheated 400Â° oven 30 minutes.