Easy Pineapple Coffeecake

This recipe is something I found in a pinch and of course I tweaked it to include less butter and sugar than the rest.  I also switched out apples for pineapple as a “test” which turned out to be a huge success.  I was bored, wanted something sweet, and wanted to bake all at the same time so I figured…Bisquick Coffeecake….why, not?  Everyone has a box of this stuff laying around somewhere and if they don’t…they should.  It also makes incredible drop biscuits that taste just like Red Lobster’s Cheddar Bay Biscuits…that I will show you how to make later.


Easy Bisquick Pineapple Coffeecake Serves 12

(Approx 187 calories per piece)

Preheat oven to 400 Degrees

For this recipe you will need a 9 inch pan.

Yes, I am talking about a brownie pan.


2 cups of Bisquick

1/2 cup of Water

1/2 cup of Milk

1/4 cup Brown Sugar

1 Egg

1 cup of Dole Crushed Pineapple in 100% juice

1 tsp Vanilla Extract

1 1/2 tbsp Cinnamon

Combine all ingredients until the consistency is that of cake batter.

Grease brownie pan and pour batter in and set to the side…

Cake Topping:

1/3 cup of Bisquick

1/3 cup of Brown Sugar

1/2 tsp of Cinnamon

4 tbsp of Stick Butter

Combine dry ingredients until well blended and sprinkle evenly over the top of uncooked cake batter.

Dice the butter into small pieces and sprinkle evenly over the cake topping.

Bake on 400 Degrees for 20 to 30 minutes depending on your oven.

Note:  Wait until cake is fully cooled to cut it (I didn’t.  LOL!)

1/2 tbsp Cinnamon

Listening to:  Nirvana on Spotify.


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