Pineapple Pudding Cakes

Pineapple Pudding Cakes Recipe

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Michelle Minisan


Cheap, quick, easy dessert that will wow.


★★★★★ 2 votes

20 Min


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

How to Make Pineapple Pudding Cakes


  • 1Preheat oven to 325. Places full tea kettle over medium-low heat. Spray 4 (1 cup) oven- proof ramekins with nonstick cooking spray.
  • 2Drain can of pineapple well. Set aside.
  • 3Seep 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.
  • 4Fold 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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About Pineapple Pudding Cakes

Course/Dish: Cakes
Other Tag: Quick & Easy

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