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Blueberry Pineapple Coffee Cake


Great breakfast sweet bread.

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  • 1 box Duncan Hines Bakery Style Muffin Mix
  • (don’t use a plain muffin mix)
  • 1 small can pineapple chunks (drained, juice reserved)
  • 1/3 c. brown sugar
  • 1/4 c. real butter
  • 2/3 c. pineapple juice from can (top off with water to make 2/3 c.)
  • 1 egg
  • 1 yeast packet



Step 1

Drain the blueberries that come in the mix. Spray round glass pan or pie plate with non-stick spray. Melt butter in saucepan and then add brown sugar and mix well. Pour in bottom of pan and spread evenly. Arrange pineapple chunks over that. Mix muffin mix and yeast packet together. Heat 2/3 c. pineapple juice to about 100 degrees or a slow boil. Pour into muffin mix and stir. Add slightly beaten egg and mix with mixer on high, scraping edges of bowl with spatula. Cover bowl with plastic wrap and wait 10 minutes. Spread ½ batter into round pan, then spread blueberries, then other ½ of batter. Bake at 350 degrees for 30 – 45 minutes. Watch your cake, sometimes it cooks faster than other times—no idea why. Turn over onto plate and serve.

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