I found this recipe in a 1959 issue of Co-ed magazine. Co-ed billed itself as the magazine "for girls and homemakers of tomorrow."

Here's the 1959 recipe for Dole Tropical Bruffins.
1 can (8 3/4 or 9 oz.) Dole Crushed Pineapple
2 bananas
1/2 cup sugar
1 egg
1/4 cup milk
2/3 cup Grapenuts cereal
2 cups biscuit mix
1 teaspoon salt
For glaze:
1 cup powdered sugar, unsifted
2 tablespoons pineapple syrup
Preheat oven to 425˚ and grease muffin tins. Reserve 2 tablespoons of syrup from the pineapple for glaze. Slice bananas and mash with fork. Combine sugar, egg and milk; mix well, then add Grapenuts, undrained pineapple, banana, biscuit mix and salt. Stir mixture about 25 strokes until blended but not smooth. Spoon into muffin tins, almost to the top, and bake for 20 minutes.
Meanwhile, blend glaze ingredients in small bowl until smooth. Loosen bruffins with small knife and while still hot, place each, top side down, into the glaze. Transfer to cooling rack.
Makes 6, large enough to slice, using 3 1/4-inch tins — or 12, using 2 1/2-inch tins.
Click here for an awesome retro breakfast idea from Aunt Jemima.