Pineapple Coffee Cake
- 1 cup canola oil
- 1 cup granulated sugar
- 4 eggs
- 1 teaspoon vanilla
- 2 1/4 cups all-purpose flour
- 1 teaspoon Clabber Girl Baking Powder
- 1/2 teaspoon baking soda
- pinch salt
- 1 16 oz. can crushed pineapple with syrup
- 1/2 cup granulated sugar
- 3 tablespoons Clabber Girl Cornstarch
Combine ingredients, heating until bubbly. set aside.
Beat together oil, sugar and eggs. Add vanilla. In a separate bowl sift together dry ingredients, then slowly add to the creamed mixture of oil, sugar and eggs. Mix thoroughly.
Put 3/4 of the mixture into a greased 9 x 13 inch pan. Spread the filling mixture on top of this, then pour remaining cake mixture on top.
Bake at 350 degrees for 30 minutes. Cool on wire rack.