Pineapple Custard Pudding Cake Recipe

Pineapple Custard Pudding Cake
Photo: Diana Rattray
Ratings (11)
  • Total: 65 mins
  • Prep: 20 mins
  • Cook: 45 mins
  • Yield: 6 Servings
Nutritional Guidelines (per serving)
310 Calories
12g Fat
42g Carbs
9g Protein
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Nutrition Facts
Servings: 6 Servings
Amount per serving
Calories 310
% Daily Value*
Total Fat 12g 16%
Saturated Fat 6g 28%
Cholesterol 170mg 57%
Sodium 328mg 14%
Total Carbohydrate 42g 15%
Dietary Fiber 3g 9%
Protein 9g
Calcium 150mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This pineapple custard pudding cake is baked in individual ramekins with pineapple chunks in the bottom and a soft, fluffy cake topping.  It's not too sweet and gets a bit of pleasant tartness from the lemon juice. Beaten egg whites give the pudding cake its signature light, spongy texture.

As a pudding cake bakes, the cake part rises to the top, leaving a wonderful custard sauce on the bottom. You'll want to serve this cake with spoons. This light and fluffy cake will quickly become a family favorite.

Ingredients

  • 1 can (14 to 16 ounces) pineapple chunks in syrup
  • 3 large eggs, separated
  • 1/2 cup sugar
  • 1/4 cup flour
  • 1/8 teaspoon salt
  • 2/3 cup reserved syrup/juice from pineapple
  • 3 tablespoons lemon juice
  • Grated peel from 1 lemon
  • 2 tablespoons melted butter
  • 3/4 cup milk
  • Whipped cream or whipped topping, optional

Steps to Make It

  1. Preheat oven to 325 F.

  2. Lightly butter six custard cups or ramekins.

  3. Drain the pineapple chunks over a bowl; set the syrup aside.

  4. Put equal portions of pineapple chunks into the custard cups.

  5. In a mixing bowl with an electric mixer, beat the egg whites to stiff peaks; set aside.

  6. Beat the egg yolks in a separate bowl.

  7. In a mixing bowl, combine the sugar, flour, and salt; add 2/3 cup of reserved pineapple syrup, lemon juice, peel, beaten egg yolks, and melted butter and milk. Blend well.

  8. Fold in the beaten egg whites.

  9. Pour the batter into the ramekins over the pineapple chunks.

  10. Place the custard cups in a large baking pan and pour about 1 inch of hot water into the larger pan.

  11. Bake for 45 to 50 minutes, or until a knife inserted in center comes out clean.

  12. Serve the individual pudding cakes with spoons.

  13. Top them with whipped cream or whipped topping.

Serves 6.