A light and tasty coffee cake made with whole wheat flour, crushed pineapple and orange juice. This orange pineapple muffin cake reminds me more of a scone than a muffin
Position an oven rack in the center of the oven and preheat the oven to 400F degrees.
Grease the bottom only of a 9-inch round cake pan.
In a large bowl, whisk together the all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda and salt, mixing well.
In a medium bowl stir together the drained crushed pineapple, orange juice, melted butter, orange zest and egg until well blended.
Add the pineapple mixture to the flour mixture and stir just until the dry ingredients are moistened. (The dough will be very thick.)
Spread the dough evenly into the greased pan.
Bake at 400F degrees for 22 to 27 minutes or until a light golden brown and a toothpick inserted in the center comes out clean.
Remove from the oven and cool for 1 minute. Remove from the pan and place on a serving plate.
To make the glaze, in a small bowl combine the powdered sugar, orange zest and 1 tablespoon orange juice. Add the additional tablespoon of orange juice a little at a time until desired consistency is achieved.
Drizzle the glaze over the warm cake.
Serve warm.
Recipe Notes
Serving size: 1 sliceClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.8*SmartPoints (Green plan)8*SmartPoints (Blue plan)8*SmartPoints (Purple plan)6*PointsPlus (Old plan)
Nutrition Facts
Orange Pineapple Muffin Cake Recipe
Amount Per Serving (1 slice)
Calories 200Calories from Fat 54
% Daily Value*
Fat 6g9%
Carbohydrates 34g11%
Fiber 0g0%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.