Easy Homemade Pineapple-Banana Coffeecake
Makes 9 servings

Prep Time: 15 min.
Baking Time: 1 hr. 28 min

Ingredients

• Coffee Cake
  • 1 package Betty Crocker® banana quick bread mix
  • 3/4 cup water
  • 3 Tablespoons vegetable oil
  • 2 eggs
  • 1 can (8 oz) crushed pineapple, drained, liquid reserved
  • 1/4 cup flaked or shredded coconut
• Pineapple Glaze
  • 1 cup powdered sugar
  • Remaining drained crushed pineapple (1/4 cup)
  • 1 Tablespoon liquid reserved from crushed pineapple
  • 1 Tablespoon butter or margarine, melted
• Garnish, if desired
  • 2 Tablespoons flaked or shredded coconut

Directions

1. In medium bowl, stir quick bread mix, water, oil and eggs until well blended (batter may be slightly lumpy).
2. Gently stir in 1/3 cup of the pineapple and 1/4 cup coconut. Spread in pan.
3. Bake 8-inch pan 35 to 40 minutes, 9-inch pan 25 to 30 minutes, or until toothpick inserted in center comes out clean.
4. Cool completely, about 1 hour.
5. In small bowl, mix all glaze ingredients until smooth and spreadable.
6. Spread glaze over coffee cake.
7. Sprinkle with 2 tablespoons coconut.

Alan's Kitchen Tip:
Drain the pineapple well before adding it to the batter; the juice is excellent in the glaze.