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pineapple breakfast cake

sylviaskitchen avatar
Recipe by
Sylvia Waldsmith
@sylviaskitchen
Gautier, MS

This cake is not only for breakfast! It is moist and delicious! The brown sugar on sprinkled on the top creates a nice crunch!

yield 15 serving(s)
prep time 10 Min
cook time 40 Min
method Bake

Ingredients For pineapple breakfast cake

  • 1/2 c
    butter, room temperature
  • 4 lg
    eggs
  • 1 pkg
    pineapple cake mix
  • 1 can
    crushed pineapple with juice (19-20 ounces)
  • 1 box
    instant vanilla pudding mix (4 serving size)
  • 3/4 c
    packed light brown sugar, divided
  • 1 c
    sweetened flaked coconut

How To Make pineapple breakfast cake

  • 1
    Preheat oven to 350 degrees. Spray a 13 x 9 inch baking dish with non-stick cooking spray.
  • 2
    In a large bowl, with a hand (or stand) mixer, cream butter until smooth. Beat in eggs. Add the cake mix, crushed pineapple with juice, pudding mix, ¼ cup brown sugar and beat on medium speed until smooth. Stir in coconut, if using.
  • 3
    Pour batter into prepared pan. Sprinkle with remaining brown sugar. Bake in the preheated oven for 35 - 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • 4
    Serve immediately while warm, or allow to cool to room temperature. Serve garnished with whipped cream, if desired.
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