Pineapple Coffee Cake with Raspberry Glaze
Yummy Crumble
Yummy Crumble
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  • 2½ cups flour 1½ teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt 3 eggs 1¾ cups sugar 1 cup vegetable oil 1 teaspoon vanilla extract ¾ cup vanilla greek yogurt 1½ cups canned crushed pineapple (drained) Topping 1 cup all-purpose flour 1 cup light brown sugar (packed) ½ cup butter (softened) 1 tsp cinnamon Raspberry Glaze ½ cup vanilla frosting 1-2 tbs raspberry preserves 1-2 tbs milk Instructions Set oven to 350 degrees F. Grease and line a 9x13 baking dish with parchment paper. In a medium bowl whisk together flour, baking powder, baking soda, and salt. Set aside. Using an electric mixer with the paddle attachment beat the eggs and sugar on medium speed until light and smooth. On low, mix in the vanilla and oil. Next add in yogurt and crushed pineapple until fully incorporated. Add flour mixture and mix until smooth. Pour batter into prepared dish. In a medium bowl mix together the topping ingredients. It should be the consistency of wet sand. Sprinkle topping over batter. Bake for 35-45 minutes or until an inserted toothpick comes out clean. Notes Adapted from Pineapple Dole whip Cupcakes 3.2.2925



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