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Pineapple Crunch Coffee Cake


Pineapple Coffeecake

Pineapple Coffeecake

Yield

Makes 9 servings

Ingredients

1-3/4 cups reduced-fat baking mix
1/2 cup plus 2 tablespoons fat-free (skim) milk
1/2 cup wheat germ
1/2 cup reduced-fat sour cream
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla
2 cans (8 ounces each) crushed pineapple in unsweetened pineapple juice, drained
1/3 cup packed dark brown sugar
1/3 cup uncooked old-fashioned or quick oats

Preparation

  1. Preheat oven to 350°F. Coat 8-inch square baking dish with nonstick cooking spray.
  2. Combine baking mix, milk, wheat germ, sour cream, granulated sugar, egg and vanilla in medium bowl. Stir to blend thoroughly. (Batter will be lumpy.) Spread batter into prepared baking dish. Spoon pineapple evenly over batter. Sprinkle brown sugar and oats over pineapple.
  3. Bake 30 minutes or until toothpick inserted into center comes out clean. Serve warm or at room temperature.

Nutritional Information

Serving Size: 1 coffee cake square (1/9 of total recipe)
Fiber 2 g
Carbohydrate 44 g
Cholesterol 28 mg
Saturated Fat 1 g
Total Fat 4 g
Calories from Fat 14 %
Calories 237
Protein 6 g
Sodium 267 mg

Dietary Exchange

Fruit 1/2
Starch 2-1/2
Fat 1/2

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