For an extra layer of flavor, consider toasting the pecans before chopping. This will bring out their nutty aroma and add more depth to the cake. If you want to make this cake taste more like a piña colada, add 1/2 cup of shredded coconut to the batter along with the pineapple. Don't have pineapple tidbits? Crushed pineapple will also work well. Just be sure to drain it thoroughly. To ensure the coffee cake doesn't stick to the pan, you can line the baking dish with parchment paper before greasing it.
Pecan Pineapple Coffee Cake
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PREP TIME15 mins
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COOK TIME25 mins
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TOTAL TIME1 hrs 10 mins
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SERVING9 People
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VIEWS97
Imagine a slice of sunshine on a plate! This Pecan Pineapple Coffee Cake marries the comforting warmth of a classic coffee cake with the tropical tang of pineapple and the satisfying crunch of pecans. It's a delightful treat, perfect for brunch, afternoon tea, or a sweet ending to any meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate49 g
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Cholesterol22 mg
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Fiber1 g
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Protein6 g
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Saturated Fat1 g
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Sodium463 mg
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Sugar26 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish. (5 minutes)
02
StepIn a large bowl, whisk together the flour, 1/4 cup brown sugar, granulated sugar, baking powder, baking soda, and salt. (3 minutes)
03
StepIn a separate bowl, whisk together the yogurt, oil, egg, and vanilla extract until smooth. (2 minutes)
04
StepAdd the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix. (3 minutes)
05
StepGently fold in the drained pineapple tidbits and 1/3 cup of the reserved pineapple juice. (2 minutes)
06
StepPour the batter into the prepared baking dish. (1 minute)
07
StepIn a small bowl, combine the chopped pecans and the remaining 1/4 cup of brown sugar. Sprinkle evenly over the batter. (2 minutes)
08
StepBake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. (25-30 minutes)
09
StepLet the coffee cake cool in the dish for 10 minutes before transferring it to a wire rack to cool completely. (10 minutes)
10
StepServe warm or at room temperature. Enjoy!
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RECIPE REVIEWS
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Please Rate
Zachariah Kiehn
Apr 19, 2025I didn't have any yogurt on hand, so I used sour cream instead. It worked great!
Tracey Kuhn
Mar 27, 2025I added shredded coconut to the batter, and it really did taste like a piña colada!
Keyon Oconner
Feb 8, 2025Next time, I'm going to try using crushed pineapple instead of tidbits.
Concepcion Reichert
Jan 17, 2025Can you freeze this coffee cake?
Rosalinda Nitzsche
Jan 17, 2025Made this for a brunch party, and it was gone in minutes!
Kristoffer Bogisich
Dec 26, 2024The brown sugar pecan topping is the best part!
Reyna Kohler
Nov 9, 2024This is a great way to use up leftover pineapple juice.
Dean Beatty
Sep 16, 2024My new go-to coffee cake recipe! Thank you!
Linnie Dare
Aug 25, 2024This coffee cake is so moist and delicious! The pineapple and pecan combination is perfect.
Amie Stamm
Aug 25, 2024Super easy recipe and a big hit with my family. Will definitely make it again.