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Pineapple-Banana Coffee Cake
Pineapple-Banana Coffee Cake
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Prep Time:
15 minutes
Total Time:
1 hour 55 minutes
Indulge in a tropical banana coffee cake with pineapple filling and a sweet pineapple glaze.
Ingredients:
  • 1 box (12.3 oz) Betty Crocker™ Banana Nut Muffin & Quick Bread Mix
  • 3/4 cup water
  • 3 tablespoons vegetable oil
  • 2 eggs
  • 1 can (8 oz) crushed pineapple, drained, liquid reserved
  • 1/4 cup flaked or shredded coconut
  • 1 cup powdered sugar
  • Remaining drained crushed pineapple (1/4 cup)
  • 1 tablespoon liquid reserved from crushed pineapple
  • 1 tablespoon butter or margarine, melted
  • 2 tablespoons flaked or shredded coconut
Instructions:
  • Preheat your oven to 350°F. Grease the bottom of an 8- or 9-inch square pan. In a medium bowl, mix quick bread mix, water, oil, and eggs until well combined (the batter may have some lumps). Gently fold in 1/3 cup of pineapple and 1/4 cup of coconut. Spread the mixture evenly in the pan.
  • Bake in an 8-inch pan for 35 to 40 minutes or a 9-inch pan for 25 to 30 minutes until a toothpick inserted in the center comes out clean. Allow to cool completely for about 1 hour.
  • Combine all glaze ingredients in a small bowl until smooth. Spread the glaze over the coffee cake and sprinkle with 2 tablespoons of coconut.

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