Pineapple Swirl Coffee Cake

Ingredients

• 1 (18.25 ounce) box white or yellow sour cream cake mix*
• 1 cup brown sugar, firmly packed
• 3/4 cup chopped pecans
• 1/4 cup butter
• 3 eggs
• 1 1/2 cups sour cream
• 1 (13 1/2 ounce) can crushed pineapple, drained

Instructions

1. Heat oven to 350 degrees F. Grease and flour** a 13 x 9 x 2 inch baking pan.
2. Mix 2/3 cup dry cake mix with brown sugar and butter; add nuts.
3. Beat eggs slightly; blend in sour cream and remainder of cake mix (it will remain lumpy).
4. Put half of into the prepared pan.
5. Top with pineapple and crumb mixture; repeat layers.
6. Bake for 55 to 60 minutes.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** For best results, use our Pan Release!