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Key West Coffee Cake

Presented by:
Florida's Natural
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You can almost feel the gentle breezes of Key West as you enjoy this citrus-filled coffee cake topped with cinnamon and brown sugar.

Recipe Prep Time
Prep Time
Recipe Cook Time
Cook Time
45 min
Recipe Ready Time
Ready In
Recipe Servings


2 oranges, peeled, sectioned and seeded

One 15 & 1/2-ounce can pineapple tidbits, drained

2 cups Florida’s Natural® Orange Juice 

1/3 cup water

1/4 cup sugar

1/4 cup cornstarch

3 & 1/2 cups packaged biscuit mix

1/2 cup sugar

3/4 cup skim milk

1 egg plus 2 egg whites

2 tablespoons butter or margarine, melted

1/2 cup packed brown sugar

1/2 teaspoon ground cinnamon


In a small pan, bring 2 cups Florida’s Natural® Orange Juice to a boil; reduce heat and simmer until half the liquid—1 cup—remains. Let cool.

In a medium saucepan, stir together orange sections, pineapple tidbits, 1/4 cup orange juice reduction, water, 1/4 cup sugar and cornstarch. Cook and stir until mixture is thick and bubbly. Set aside.

In a mixing bowl, stir together biscuit mix, remaining orange juice reduction, 1/2 cup sugar, milk, egg, egg whites, and butter.

Spread half the batter in a greased 9x13x2-inch baking pan. Spread fruit mixture over batter. Drop remaining batter in small mounds on filling.

For topping, stir together brown sugar and cinnamon, and sprinkle over batter.

Bake in a 350° F oven for 40 to 45 minutes, or until golden brown. Serve warm.


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