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.
- 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
- Preheat oven to 325 F.
- Lightly butter six custard cups or ramekins.
- Drain the pineapple chunks over a bowl; set the syrup aside.
- Put equal portions of pineapple chunks into the custard cups.
- In a mixing bowl with an electric mixer, beat the egg whites to stiff peaks; set aside.
- Beat the egg yolks in a separate bowl.
- In a mixing bowl, combine the sugar, flour, and salt; add 2/3 cup of reserved pineapple syrup, lemon juice, peel, the beaten egg yolks, and the melted butter and milk. Blend well.
- Fold in the beaten egg whites.
- Pour the batter into the ramekins over the pineapple chunks.
- Place the custard cups in a large baking pan and pour about 1 inch of hot water into the larger pan.
- Bake for 45 to 50 minutes, or until a knife inserted in center comes out clean.
- Serve the individual pudding cakes with spoons.
- Top them with whipped cream or whipped topping.
|Nutritional Guidelines (per serving)|
|Total Fat||12 g|
|Saturated Fat||6 g|
|Unsaturated Fat||4 g|
|Dietary Fiber||3 g|