Pineapple-Banana Coffee Cake

Pineapple-Banana Coffee Cake


Makes 810

  • 2  packages Banana Quickbread cake mix
  • 1 1/2  c  water
  • 6  Tbsp  vegetable oil
  • 4  large eggs
  • 2/3  c  crushed pineapple (drain & keep juice)
  • 1/2  c  flaked coconut


Line Dutch oven with quick-release aluminum foil. Stir quickbread mix, water, oil and eggs in a bowl until well blended. Gently stir in 2/3 cup of pineapple and 1/2 cup coconut. Spread in oven. Bake approximately 20 minutes over low heat, remove from fire and add top coals. Continue baking off the fire until cake springs back to touch and is golden brown on top. Cool completely. Spread with pineapple glaze, sprinkle with coconut. Oven directions: 350° for approximately 25-30 minutes.

  • 2 cups confectioner's sugar
  • 1/2 cup crushed pineapple, drain & keep juice
  • 2 tbs flaked coconut

Pineapple Glaze: Mix confectioner's sugar with pineapple and juice. Heat over low fire until consistency of glaze frosting.

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