Pineapple Pecan Coffee Cake

1 3/4 cups reduced-fat baking mix (utilized Heart Smart Bisquick® brand)

6 ounces vanilla yogurt (utilized 1 1/2 4 oz. containers vanilla Yoplait® Yo-Plus brand)

2 egg whites

1/4 cup granulated sugar

2 tablespoons Enova® DAG oil

1 teaspoon vanilla

1/2 cup chopped pecans

16 ounces pineapple tidbits packed in juice (no sugar added), drained

1/3 cup packed dark brown sugar

 

This easy to prepare cake can be made the night before for a quick breakfast the following morning. It is a very versatile recipe and would work just as well as a snack, dessert or for a Saturday brunch with friends and family. It's convenient, great tasting, and nutritious.

1. Preheat oven to 375°F. Coat nonstick 9-inch round cake pan or springform pan with nonstick cooking spray
    
2. Stir baking mix, yogurt, egg whites, granulated sugar, oil, and vanilla in medium bowl until well mixed. (Batter will be slightly lumpy). Fold in pecans.
    
3. Pour batter into cake pan. Layer pineapple over batter. Sprinkle evenly with brown sugar.
    
4. Bake 25 minutes or until toothpick inserted into center comes out almost clean.
    
5. Let stand at least 10 minutes. Serve warm or at room temperature.
    

Nutrition Tip: This recipe combines the winning combination of the right types of fat from the pecans and the designer cooking oil (ENOVA) with the convenience of a reduced fat baking mix and the sweet and tart taste of pineapple to make a fabulous brunch treat. The pecans also contribute fiber and protein. Yogurt adds protein and calcium. Each serving dishes up a dose of good- for- you monounsaturated fats rarely found in baked goods. Enjoy!!!