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Pineapple Ginger Buckel

Marie Cook
Prep Time 20 mins
Cook Time 45 mins
Course Dessert
Cuisine American
Servings 9 Servings


  • 1/4 cup Butter Softened
  • 3/4 cup Sugar
  • 1 Egg
  • 2 cups All Purpose Flour
  • 2 tsp Baking Powder
  • 1/4 tsp Salt
  • 1/2 cup Milk
  • 2 cups Pineapple Chuncks Drained
  • 3 tbsp Grated Fresh Ginger 1tbsp ground dry ginger
  • 1/2 cup Flake Coconut


  • 2/3 cup Sugar
  • 1/2 cup All Purpose Flour
  • 1/3 cup Cold Butter Cubed
  • 1/2 cup Flake Coconut


  • In a small bowl cream together the butter and sugar until light and fluffy. Beat in the egg. Combine the flour, baking powder and salt; add to creamed mixture alternating with the milk, beating well after each addition, fold in the ginger, pineapple and coconut. Pour into a 9X9 greased baking pan.
    For the topping, in a small bowl combine the sugar, flour and coconut, cut in the butter until crumbly, I had to get in there with my hands and mush it up really good. Sprinkle the topping over the pineapple mixture and bake in a 375 degree oven for 40-45 minutes or until a toothpick inserted comes out clean. Cool on a wire rack.