Pineapple Custard Pudding Cake

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 02/24/22
Pineapple Custard Pudding Cake

Diana Rattray
Prep: 20 mins
Cook: 45 mins
Total: 65 mins
Servings: 6 servings
Nutrition Facts (per serving)
216 Calories
7g Fat
35g Carbs
5g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 216
% Daily Value*
Total Fat 7g 9%
Saturated Fat 4g 18%
Cholesterol 106mg 35%
Sodium 126mg 5%
Total Carbohydrate 35g 13%
Dietary Fiber 1g 4%
Total Sugars 29g
Protein 5g
Vitamin C 11mg 55%
Calcium 67mg 5%
Iron 1mg 5%
Potassium 188mg 4%
*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 (14-to 16-ounce) can pineapple chunks, 2/3 cup syrup reserved

  • 3 large eggs, separated

  • 1/2 cup sugar

  • 1/4 cup all-purpose flour

  • 1/8 teaspoon salt

  • 3 tablespoons lemon juice

  • 1 lemon, peeled

  • 2 tablespoons unsalted butter, melted

  • 3/4 cup milk

  • Whipped cream, or whipped topping, optional

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 325 F.

  3. Lightly butter 6 custard cups or ramekins.

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

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

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

  7. Beat the egg yolks in a separate bowl.

  8. 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.

  9. Fold in the beaten egg whites.

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

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

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

  13. Serve the individual pudding cakes with spoons.

  14. Top them with whipped cream or whipped topping.

  15. Enjoy!