1 cup butter, softened
1 cup white sugar
1 cup butter, room temperature
1 1/2 cups milk
6 tablespoons water
1 teaspoon vanilla extract
1 teaspoon coffee extract
1 cup all-purpose flour
1 teaspoon baking powder
1 (16 ounce) can crushed pineapple
1 (14 ounce) can cherry pie filling
Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch baking pan.
In a large bowl, cream together the butter, sugar, sugar, milk, water, vanilla, coffee extract, flour, baking powder and pineapple. Stir in the crushed pineapple. Pour batter into prepared pan.
Bake in preheated oven for 25 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool in pan for 10 minutes before turning out onto a wire rack and cool completely.
Beat in pie filling, reserving 1 cup. Remove from baking sheet and refrigerate until serving.
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