Serves: 24
Total Calories: 59
1. In small saucepan, combine 1/4 cup sugar, cornstarch and pineapple with juice blend well. Cook over medium heat for about 3 minutes or until thickened, stirring constantly. Remove from heat stir in 2 tablespoons margarine, nuts and raisins. Cool 30 minutes.
2. Grease 2 cookie sheets. Turn dough out onto lightly floured surface divide in half. Roll half of dough into 12x6-inch rectangle place on greased cookie sheet. Spread half of pineapple mixture lengthwise down center 1/3 of rectangle. Cut 1-inch-wide strips on each side of rectangle just to edge of pineapple mixture.
3. To give braided appearance, fold strips of dough at an angle across pineapple mixture, alternating from side to side. Repeat with second half of dough. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 30 to 40 minutes.
4. Heat oven to 375°F. In small bowl, combine all topping ingredients blend well. Uncover dough. Sprinkle half of topping on each coffee cake.
5. Bake at 375°F. for 20 to 25 minutes or until golden brown. Serve warm.
Nutrition Information Per Serving: Serving Size: 1 Slice * Calories: 200 * Calories from Fat: 70 * % Daily Value: Total Fat: 8 g 12% * Saturated Fat: 1 g 5% * Cholesterol: 20 mg 7% * Sodium: 160 mg 7% * Total Carbohydrate: 29 g 10% * Dietary Fiber: 1 g 4% * Sugars: 11 g * Protein: 4 g * Vitamin A: 6% * Vitamin C: 0% * Calcium: 2% * Iron: 8% * Dietary Exchanges: 1 Starch
This Pineapple Nut Coffee Cake recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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