Real Recipes From Real Home Cooks ®

pineapple pudding cakes

(2 ratings)
Recipe by
Michelle Minisan
South Bend, IN

Cheap, quick, easy dessert that will wow.

(2 ratings)
yield 4 serving(s)
cook time 20 Min

Ingredients For pineapple pudding cakes

  • 2
    eggs, separated
  • 1/4 c
  • 1 8ounce can
    pineapple chunks
  • 1/2 c
  • 1/2 tsp
    vanilla extract
  • 1/4 c
  • 1/4 tsp
    kosher salt

How To Make pineapple pudding cakes

  • 1
    Preheat oven to 325. Places full tea kettle over medium-low heat. Spray 4 (1 cup) oven- proof ramekins with nonstick cooking spray.
  • 2
    Drain can of pineapple well. Set aside.
  • 3
    Seep rate eggs, putting the whites in a slightly larger bowl. Using a hand mixer whip the egg whites until they hold stiff peaks, set aside. To the yolks.add the sugar and beat until the sugar is dissolved and the color has turned a pale yellow. Add the pineapple juice. Sift in the flour and salt and mix well. Mix in milk.
  • 4
    Fold the whites into the yolk mixture. Divide the batter amoung the ramekins. Place the ramekins into a baking dish and pour in hot water until it reaches halfway up the sides of the ramekins. Bake the pudding cakes for 20-22 minutes until set. Let cool to room temperature before inverting onto plates. To serve, garnish with pineapple chunks.

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