Pineapple Pudding Cakes

Pineapple Pudding Cakes

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Michelle Minisan


Cheap, quick, easy dessert that will wow.


★★★★★ 2 votes

20 Min


  • 2
    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


  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.

Printable Recipe Card

About Pineapple Pudding Cakes

Course/Dish: Cakes
Other Tag: Quick & Easy

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