Bisquick Pineapple Coffee Cake

"Another recipe from my aunt's cookbook. This recipe was submitted by Myrtle Hickman. Aunt Anna loved pineapple cake and pineapple homemade ice cream. This is quick and oh, so tasty! I love the memories that come with this recipe. It is a nice treat to whip up when you have company and need something quick."
photo by ek30.stu photo by ek30.stu
photo by ek30.stu
photo by ek30.stu photo by ek30.stu
photo by eppers76 photo by eppers76
Ready In:




  • Drain pineapple, reserving 2/3 cup syrup.
  • Pat pineapple chunks dry.
  • Mix brown sugar, cinnamon, walnuts and butter.
  • Beat reserved juice with the egg, Bisquick and white sugar for 30 seconds.
  • Spread Bisquick mixture in a greased and floured 9-inch round baking pan.
  • Top with half of the walnut mixture, next all the pineapple, and then remaining walnut mixture.
  • Bake at preheated 400 degrees oven for 25 minutes or until done.
  • Cool and serve.

Questions & Replies

  1. what can I add to the coffee cake to make it special? Would pie filling work?


  1. YummO! I did make some changes: I didn't use walnuts, I used pineapple bits not chunks (its what I had on hand), I used butter substitute (again, all I had on hand). It turned out wonderful. Everyone loves it!
  2. I made this for my family this morning. I did have to make the following changes. #1. I omitted the nuts. We didn't have any. #2. I doubled the recipe and used 1 can of pineapple and 1 can of mandarin oranges. I only had those on hand. The recipe turned out really good. Everyone really liked it a lot!! Thank you very much for sharing your recipe with my family!!
  3. It is baking right now, but I think it will turn out OK.


  1. I used a square baking dish and I did not use walnuts. Its cooling now! Cant wait to share it with my co-workers.
  2. I used chia seeds and water as an egg substitute. I used fresh pineapple and mixed berries instead of canned. I squeezed the juice from the pineapple for the liquid in the recipe.


I just love reading recipes, dreaming how they will actually taste, and selecting those special recipes that prompt me to prepare them. The best part, though, is the thrill of cooking, relishing the delicious smells, and then comes the big event - tasting, eating, sharing, and making memories for loved ones! It gives me great pleasure to know that when I have family meals I am carrying on a tradition of all the women before me in our families. My mother,MIL, and grandmothers were excellent cooks. I have been blessed to have had the benefit of knowing other many wonderful friends and family members who prepared some pretty amazing meals in their kitchens. Did they share those recipes? Yes, they did! Well, maybe not all of them. If you had someone in your life who was a kitchen mentor, you will be able to retrieve your marvelous memories too! Because you love cooking as much as I do, in time I will be sharing recipes with you! I have so many cookbooks, but a favorite of mine is one I purchased in Ocean City, MD at the old Life Saving Station. It has several family members older recipes. My great grandmother's Oyster Stew is so dear to me as I didn't have any of her recipes. I have shared it as I have never come across any other like it. We really look forward to her oyster stew! About rating recipes...I will never write a negative rating because all of us can have an off day; it's just like dining out at a favorite restaurant. Once in awhile my most favorite dish is not up to par but that doesn't mean I won't order it again. Let's just say I feel each individual rating is subjective. Actually I'm more interested in the comments given to all recipes I make, including my own recipes. Recipe Zaar has allowed me to savor the regional foods all across our beloved United States of America and even beyond! I have even gained some special friends here. Thank you Recipe Zaar! Someday I hope to upgrade to a premium membership.
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