This glazed orange and pineapple coffeecake is one of the easiest and tastiest ever.
1 (8.25-ounce) can pineapple chunks, crushed
1 (18.25-ounce) package white cake mix
2 large eggs
1 teaspoon ground cinnamon
1 (11-ounce) can Mandarin oranges
1 1/2 cups powdered sugar
- Preheat oven to 400°F (205°C). Grease a 10-inch Bundt or tube pan, or 2 loaf pans, or a 9x5x3-inch pan.
- In a large bowl, combine crushed pineapple chunks (reserving 3 tablespoons of the liquid for the glaze), white cake mix, eggs, cinnamon, and mandarin orange sections (undrained). Stir until just moistened, then beat with an electric mixer on high speed for 2 minutes. Pour into the prepared pan(s).
- Bake for 35 to 40 minutes, or until the center is set. Cool in the pan (about 1 hour) then turn out and glaze.
- Glaze: In a small bowl, combine powdered sugar, and the reserved pineapple juice. Spoon over the cooled coffee cake.
Makes 12 servings.