Pineapple-Banana Coffee Cake

Source: Betty Crocker

Aloha! Your taste buds will welcome this tropical delight of banana coffee cake loaded with pineapple and topped with a pineapple glaze.

1 package Betty Crocker® banana quick bread mix
3/4 cup water
3 tablespoons vegetable oil
2 eggs
1 can (8 ounces) crushed pineapple, drained and liquid reserved
1/4 cup flaked or shredded coconut
Pineapple Glaze (See Below)
2 tablespoons flaked or shredded coconut, if desired

Heat oven to 350ºF. Grease bottom only of square of pan, 8x8x2 or 9x9x2 inches. Stir quick bread mix, water, oil and eggs in medium bowl until well blended (batter may be slightly lumpy). Gently stir in 1/3 cup of the pineapple and 1/4 cup coconut. Spread in pan.

Bake 8-inch pan 35 to 40 minutes, 9-inch pan 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

Spread with Pineapple Glaze. Sprinkle with 2 tablespoons 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

Stir in all ingredients until smooth and spreadable.