PINEAPPLE CRISP COFFEE CAKE

Pineapple Crisp Coffee Cake image

Number Of Ingredients 11

1 1/2 cups Kellogg's® frosted corn flakes crushed to 3/4 cup
1 tablespoon margarine or butter, melted
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup margarine or butter, softened
3/4 cup sugar
1 egg
water
1 (8 1/4-ounce) can crushed pineapple, well drained, reserving syrup
1/4 cup flaked coconut

Steps:

1. Combine the KELLOGG'S FROSTED FLAKES cereal with the 1 tablespoon melted margarine, stirring until well coated. Set aside.2. Stir together flour, baking powder, and salt. Set aside.3. In large mixing bowl, beat the 1/4 cup margarine and the sugar until well blended. Add egg. Beat well. Add water, if necessary, to reserved pineapple syrup to measure 1/2 cup. Stir into egg mixture. Add flour mixture. Mix thoroughly. Spread batter evenly in greased 9-inch round cake pan. Sprinkle coconut and pineapple evenly over batter. Top with cereal mixture, pressing gently into batter.4. Bake 350°F about 50 minutes or until wooden pick inserted near center comes out clean. Cool 5 minutes. Cut into wedges. Serve warm.

Nutrition Facts : Nutritional Facts Serves