this post may contain affiliate links. Please read my disclosure for more information.
This coffee cake or brunch cake is wonderful with coffee. I made this with crunchy raisin bran cereal and pineapple and it turned out great. In fact, it is one of my favorite coffee cakes! I think you will be very pleasantly surprised at this one.
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup white granulated sugar
2 1/2 cups crunchy raisin bran cereal
1 1/2 cups milk
1/3 cup butter, melted
1 (8 ounce) can crushed pineapple in 100% pineapple juice, undrained
1 cup pecan pieces or walnuts
Whisk together flour, baking powder, salt and sugar. Set aside. Combine cereal, milk, melted butter and eggs in a separate bowl and let sit about 10 minutes until cereal is soft. Combine cereal mixture with flour mixture and stir with a spoon. Fold in pineapple and nuts. Spray a bundt pan generously with cooking spray and add cake mixture. Bake in preheated 350 degree oven 55 to 60 minutes until center tests done. Drizzle on glaze.
1/2 to 1 cup powdered sugar
3 to 4 tablespoons milk, more or less
Mix together and drizzle over cake. Enjoy!
Note: I have not tried this in a 9 x 13 baking dish but see no reason why it would not work.
Be sure and PIN for later:
Feel free to “share” with your friends by clicking on the Facebook, Pinterest or Twitter buttons at the bottom of each post. You can print by clicking on the printer icon below.
© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.