Pineapple Almond Coffee Cake
Makes 10 servings
|1||can (8 ounces) crushed pineapple in juice, undrained|
|1||tablespoon grated orange peel|
|1||package (9 ounces) golden yellow cake mix|
|1||ounce sliced almonds|
|1||tablespoon powdered sugar|
- Preheat oven to 350° F.
- Combine pineapple with juice and cornstarch in small saucepan; stir until smooth. Bring to a boil over medium-high heat; continue to boil 1 minute, stirring frequently. Remove from heat; add orange peel. Set aside to cool slightly.
- Beat cake mix, water and egg in medium bowl of electric mixer according to package directions.
- Coat 9-inch springform pan with nonstick cooking spray. Pour half of batter into prepared pan. Spoon pineapple mixture evenly over batter. Do not stir. Gently spoon remaining batter evenly over all. Top with almonds. Bake 30 minutes or until cake is golden and springs back when lightly pressed with fingertips. Remove to wire rack; cool completely.
- Sprinkle with powdered sugar. Cut into 10 wedges.
This cake will be puffy when it is removed from the oven, but will settle upon cooling. The pineapple will settle to the bottom, making a slightly moist base.
|Serving Size:||1 wedge|
|Calories from Fat||30 %|
|Total Fat||5 g|
|Saturated Fat||1 g|
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