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Pineapple Pudding Cake Via Susiequsie

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“SusieQusie & I are in "Recipe Exchange Mode" these days. This sounds so darned good that we might have had an epic tug-of-war over it if she hadn't just conceded it to me w/o complaint. Graham Kerr was her source again & he said: "This is 1 of those old-fashioned cakes that separates into 2 parts - cake & custard. It has a sweet/tart flavor & smooth texture". Thx SQ!”
READY IN:
45mins
SERVES:
9
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Coat an 8x8" glass baking dish w/cooking spray.
  3. Drain pineapple & reserve juice. Spread drained pineapple over bottom of prepared dish.
  4. Combine sugar (or Splenda), flour & salt in a med bowl.
  5. Whisk reserved pineapple juice, lemon zest, lemon juice, 2 egg yolks, buttermilk & oil together in a small bowl.
  6. Pour wet ingredients into flour mixture & mix well.
  7. Beat the 3 egg whites till stiff (but not dry) & gently fold into the batter.
  8. Pour batter into baking dish over the top of the pineapple & smooth it out w/a rubber spatula.
  9. Place the dish into a larger baking pan & set in the oven. Pour hot water into the larger pan to make a water bath about halfway up the smaller dish.
  10. Bake for 30 minutes or till the top is golden brown & serve warm.

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