|
PINEAPPLE SWIRL COFFEE CAKE
1 (18 1/2 oz.) yellow cake mix
1 cup brown sugar
3/4 cup chopped walnuts
3 Tablespoons butter or margarine, melted
2 eggs
2 egg whites
1 1/2 cups light sour cream
2 cans (8 oz) crushed pineapple, drained
Preheat oven to 350 degrees F. Spray a 13x9-inch baking dish with vegetable spray.
Mix 2/3 cup of the dry cake mix with the brown sugar, walnuts and butter until crumbly. Reserve.
Beat eggs and egg whites with sour cream. Mix into remaining cake mix. Spread half of batter in prepared baking dish.
Top with half of the pineapple and sprinkle with half the brown sugar mixture. Spoon and gently spread remaining batter over brown sugar mixture. Top with remaining pineapple and brown sugar mixture.
Bake for 55-60 minutes.
Serve warm. If desired, serve with ice cream or frozen yogurt.
Source: Ohio Poultry Association
|
