PINEAPPLE-BANANA COFFEE CAKE

Pineapple-Banana Coffee Cake image

Aloha! Your taste buds will welcome this tropical delight of banana coffee cake loaded with pineapple and topped with a pineapple glaze.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h55m

Yield 9

Number Of Ingredients 11

Previous Next

Ingredients

1 package Betty Crocker™ banana quick bread mix
3/4 cup water
3 tablespoons vegetable oil
2 eggs
1 can (8 oz) crushed pineapple, drained, liquid reserved
1/4 cup flaked or shredded coconut
1 cup powdered sugar
Remaining drained crushed pineapple (1/4 cup)
1 tablespoon liquid reserved from crushed pineapple
1 tablespoon butter or margarine, melted
2 tablespoons flaked or shredded coconut

Steps:

Heat oven to 350°F. Grease bottom only of 8- or 9-inch square pan. In medium bowl, stir quick bread mix, water, oil and eggs until well blended (batter may be slightly lumpy). Gently stir in 1/3 cup of the pineapple and 1/4 cup coconut. Spread in pan.
Bake 8-inch pan 35 to 40 minutes, 9-inch pan 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
In small bowl, mix all glaze ingredients until smooth and spreadable. Spread glaze over coffee cake. Sprinkle with 2 tablespoons coconut.

Nutrition Facts : Calories 315, Carbohydrate 51 g, Cholesterol 45 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 290 mg