Pineapple Coffee Cake with Toasted Pecans

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 256.3
  • Total Fat: 7.8 g
  • Cholesterol: 15.5 mg
  • Sodium: 92.1 mg
  • Total Carbs: 45.9 g
  • Dietary Fiber: 2.8 g
  • Protein: 3.3 g

View full nutritional breakdown of Pineapple Coffee Cake with Toasted Pecans calories by ingredient
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Number of Servings: 8


    Cooking Spray
    8oz can crushed pineapple in juice, undrained
    1 c flour
    t baking powder
    t baking soda
    1/8 t salt
    c sugar
    c butter, softened
    1 t vanilla
    1 egg sub
    c clabbered soymilk
    2 T chopped pecans, toasted
    c sifted powdered sugar


Preheat oven to 350. Coat 9 round cake pan with cooking spray; line bottom with wax paper. Coat wax paper with cooking spray. Drain pineapple in colander over a bowl reserving 1 T juice. Lightly spoon flour into dry measure; level with knife. Combine flour, baking powder, baking soda, and salt in a bowl; stirring with a whisk. Combine sugar, butter, vanilla and egg sub in a large bowl; beat with a mixer at med speed until well blended. Add flour mixture and soymilk alternately to sugar mixture. Stir in pineapple and pecans. Pour batter into prepared pan. Bake at 350 for 30 min. Use toothpick test. Cool in pan 10 min on a wire rack, remove from pan. Carefully peel off wax paper. Combine powdered sugar and reserved 1 T juice, stirring with whisk; drizzle over cake.

Serving Size:8 wedges

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