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Pineapple Coffeecake



  • 3/4 cup butter
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/4 cup pineapple juice
  • 1 cup crushed pineapple, drained
  • 1 cup sour cream
  • 1 cup confectioners' sugar
  • 2 tablespoons pineapple juice
  • 1/2 cup sliced almonds


  1. Cream together butter, sugar, eggs and vanilla extract; add to it the flour, baking powder, pineapple juice, pineapple and sour cream. Mix well; turn into a well-greased and floured fluted tube pan.
  2. Bake at 350 degrees F for 55 to 60 minutes.
  3. Cool in pan for 10 minutes.
  4. Remove from pan and cool completely.
  5. Combine pineapple juice and confectioners' sugar; drizzle over cake.
  6. Sprinkle with almonds.


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