Pineapple Coffee Cake Bisquick Recipes

PINEAPPLE COFFEE CAKE - BISQUICK

Steps:

• 1. Preheat oven to 400 degree F. Grease a 9 inch pan or baking dish with non stick cooking spray.
• 2. Mix the brown sugar, walnuts, cinnamon and butter. Set aside.
• 3. Drain pineapple, reserving 2/3 cup syrup. Pat pineapple dry. Set aside.
• 4. Mix the reserved juice with the egg; then add to the bisquick and sugar. Stirring about 30 seconds.
• 5. Spread the bisquick batter into a 9 inch dish or pan. Sprinkle half the brown sugar mixture over batter. Add pineapples. then sprinkle with remaining brown sugar.
• 6. Bake for 25 minutes, or until pick in the center comes out clean.

PINEAPPLE COFFEE CAKE

Steps:

• Drain pineapple, reserving juice. Set pineapple aside. In a large bowl, combine the flour, sugar, baking powder, salt and mace. In a small bowl, combine the egg, oil, milk and reserved pineapple juice. Stir into dry ingredients just until moistened., Transfer to a greased 9-in. round baking pan. In a small bowl, beat butter and honey until well blended. Fold in the cornflakes, coconut and reserved pineapple. Gently spread over batter., Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack.

BISQUICK PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Heat oven to 350°F. In 9-inch round pan or 8-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices in single layer over sugar mixture. Sprinkle with pecans. Place cherry in center of each pineapple slice (cherries with stems can be added after baking).
• In large bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Cool at least 10 minutes before serving. Store loosely covered.

BISQUICK PINEAPPLE COFFEE CAKE

Steps:

• 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.

CRUSHED PINEAPPLE COFFEE CAKE

Steps:

• 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.