Pineapple Orange Streusel Coffee Cake

The well-loved combination of pineapple cake mix and oranges comes alive with a pecan streusel topping and splash of glaze.


12 to 16 servings

Streusel Ingredients

1 package Duncan Hines® Moist Deluxe® Pineapple Supreme Cake Mix
2 tablespoons brown sugar
1 teaspoon grated orange peel
1/2 teaspoon ground cinnamon
1/3 cup pecans

Cake Ingredients

4 large eggs
1 package vanilla instant pudding and pie filling
1 cup orange juice
1/3 cup vegetable oil

Glaze Ingredients

1 tablespoons brown sugar
1 tablespoons orange juice
1/4 teaspoon vanilla extract
3/4 cup confectioners' (powdered) sugar
1 teaspoon grated orange peel
1/3 cup pecans


Preheat oven to 350°F (177°C). Grease and flour 10-inch Bundt pan.

For streusel: Combine 2 tablespoons cake mix, 2 tablespoons brown sugar, 1 teaspoon orange peel and cinnamon in medium bowl. Stir in 1/3 cup pecans. Set aside.

For cake: Combine remaining cake mix, eggs, pudding mix, 1 cup orange juice and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan. Sprinkle with streusel. Swirl with knife.

Bake for 50 to 60 minutes or until toothpick inserted into center comes out clean. Cool in pan 25 minutes. Invert onto serving plate.

For glaze: Combine 1 tablespoon brown sugar, 1 tablespoon orange juice and vanilla extract in small bowl. Add confectioners' sugar gradually, stirring until smooth. Stir in 1 teaspoon orange peel. Drizzle half the glaze over warm cake. Sprinkle 1/3 cup pecans over glaze. Drizzle remaining glaze over pecans. Serve warm.

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