Serves: 6
Total Calories: 650
Combine flour, sugar, baking soda, salt, brown sugar, pineapple with juice, and nuts. Mix well. Pour into ungreased 9x13-inch pan. Bake at 350° for 35 minutes.
Icing:
Combine Icing ingredients in a small saucepan and boil 2 minutes. Pour over warm cake. Sprinkle with coconut, if desired.
This Pineapple Crunch Coffee Cake recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.
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