Serves: 8
Total Calories: 229
1. Combine the KELLOGG'S FROSTED FLAKES cereal with the 1 tablespoon melted margarine, stirring until well coated. Set aside.
2. Stir together flour, baking powder, and salt. Set aside.
3. In large mixing bowl, beat the 1/4 cup margarine and the sugar until well blended. Add egg. Beat well. Add water, if necessary, to reserved pineapple syrup to measure 1/2 cup. Stir into egg mixture. Add flour mixture. Mix thoroughly. Spread batter evenly in greased 9-inch round cake pan. Sprinkle coconut and pineapple evenly over batter. Top with cereal mixture, pressing gently into batter.
4. Bake 350°F about 50 minutes or until wooden pick inserted near center comes out clean. Cool 5 minutes. Cut into wedges. Serve warm.
This Pineapple Crisp Coffee Cake recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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