Crushed Pineapple Coffee Cake

"Had this at a church function awhile back....found it to be very good and tasty...even hubby liked it and he is not much for pineapple....."
photo by eternalmelody photo by eternalmelody
photo by eternalmelody
photo by ginaniu photo by ginaniu
photo by eternalmelody photo by eternalmelody
photo by Allimcd3 photo by Allimcd3
Ready In:
1hr 25mins




  • Cream sugar with butter.
  • Sift flour and baking powder.
  • Add to creamed mixture alternately with egg/milk mixture. (place egg in cup and add milk to make 1 cup).
  • Spread in 9x13 pan.
  • Cover with well-drained pineapple.
  • Mix topping ingredients till crumbly and sprinkle over pineapple.
  • Bake at 350° for 1 hour.

Questions & Replies

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  1. This was a really yummy recipe. I made it exactly as indicated, except I increased the ingredients by about 25% to make sure it covered a 9x13 pan (left the baking power at 2 tsp). I took it to a MOPS Meeting and all the ladies raved about it. The pineapple made it really most. Next time I'm going to add blueberries. I think it will make it extra yummy and give it a little color.
  2. I only realized that it was 1/4 LB (not 1/4 cup) of butter when I started to make the topping and it wasn't getting crumby. I then had to mix in another 1/4 cup of butter into the topping and the batter (which means the pineapple got incorporated into the batter as opposed to layered). 1/4 LB of butter = 1/2 cup. I've never seen butter measured in lbs like this when the entire rest of the recipe is measured by volume! The cake itself was good however I did take it out of the oven at 40 minutes like some of the other reviews said. However, I happened to get lucky with this information since I was annoyed about the 1/4 lb thing and wanted to see if anybody else mentioned it in the comments. If the recipe could be corrected then I could give it more stars.
  3. I am a terrible baker since I always substitute ingredients to make it healthier. However this one worked! I'm dairy and soy-free unfortunately so sub'd butter for 1/4 cup mix of smart balance and coconut oil and another 1/4 cup mashed banana (same for topping). I used almond milk 1:1 and also sub'd half the sugar for a sugar substitute (stevia/cane sugar baking blend). For sugar in the topping I also did half cup stevia blend and 1/4 cup brown sugar, so only 3/4 cup total sugar, slightly reduced which was plenty sweet because the mashed banana sweetens everything up a bit. I also did 3/4 cup oats sub for 3/4 cup flour in the cake batter and half oats, half flour for topping. Like some others, the topping was very wet though probably because I used oats (old fashioned) which doesn't soak up the liquid as well. I then added more oats which helped some but just ended up dalloping little bits all over the top with plenty extra leftover. I used a 9x9baking pan and the size and thickness was perfect. It was moist and definitely sweet enough with a soft yet nicely crunchy top. As one reviewer suggested I threw some blueberries in the batter that I had leftover (maybe 1/4 cup). I realize I really deviated from the recipe but anyone looking for acceptable substations hopefully finds this helpful!
  4. I made this one night after looking for something sweet to eat one night. I had everything in the house I needed for this one. It turned out so great my spouse has requested I make it numerous times. After all the time of making my favorite is to make a mixture of pineapple juice milk and egg for the liquid and use pineapple tidbits in stead of crush. I use the food processor for making the topping
  5. This turned out perfect for me. I think the best tip is to really make sure you get all the juice drained which is a continuous thing. Much like spinach, it seems like it keeps creating juices. I had no problem with the topping. It turned out good, crunchy, the cake was cooked just right, not soggy. Let it cool 10-15 minutes. So key is getting rid of juices of crushed pineapple. Very good, would be nice with vanilla ice cream


  1. Great recipe! I tweaked it by adding cinnamon and doubled the butter amount to the topping. It is better the second day
  2. I made mine gluten free! Dry ingredients include 2 cups gf flour, 2 teaspoons baking powder, 2 tspns Xantham gum, 1/2 tspn salt. To the wet ingredients I also added a teaspoon of vanilla extract. I mixed all together and added 8 oz of coconut flakes. I used about 20 oz of fresh chopped pineapple and baked it for 50 min. Yum! It's like a Pina Colada cake. I bet if I used rum extract instead of vanilla it would taste like a Pina Colada!


I am retired and like to cook and bake. I enjoy reading, playing cards and my computer. I also like e-mail pen pals
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