Pineapple Coffee Cake

September/October 2008, April 1998

Your rating: None Average: 3.7 (114 votes)

Nonfat plain yogurt stands in for sour cream to add moisture and tenderness to this lightened-up pineapple coffee cake. Best of all, you can mix the batter and have this wholesome breakfast treat in the oven in under 15 minutes—that's healthy in a hurry.

"Will definitely not make this again. I added cinnamon based on other reviewers' comments, but this was still fairly flavorless and the pineapple would have been better raw. "
Pineapple Coffee Cake

10 Reviews for Pineapple Coffee Cake


The cake was already in the oven when I read a couple of the poor reviews given. I am so glad I made it!! I followed the recipe exactly and it turned out beautifully!! My daughter, granddaughter and I all enjoyed it!!

Very poor results-I edible!!

Cake was heavy, flavorless-wouldn'T serve it to my worst enemy.

1 tablespoon of baking powder?!

I am a semi professional baker. I usually give recipes the benefit of my doubt for their first try, especially from a trusted site like eatingwell. That being said, I triple checked the quantity of baking powder before proceeding. Is it supposed to be 1 teaspoon??

The cake tastes like eatingwell's other muffin/quick bread recipes. I did add some cinnamon, and used brown sugar. The flavor is pretty good. I do think some maple extract would be nice next time. I also added unsweetened coconut to the topping, instead of pecans.

There is a distinct taste of baking powder, though. Do try 1 tsp instead of tbsp. i think this is why my cake fell!

Good base recipe

I made this and took it to work, everyone loved it especially me!!!!!!

Awesome cake

It turned out delicious. I did use some unsweetened coconut and cardamom powder for extra spice.Also I used 1/2 Splenda and 2 Tbsp of honey instead of 1/2 cup sugar and 2Tbsp brown sugar for the topping with pecans.


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