Pineapple Custard Pudding Cake

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Pineapple Custard Pudding Cake. Photo: Diana Rattray
  • 65 mins
  • Prep: 20 mins,
  • Cook: 45 mins
  • Yield: 6 Servings
Ratings (4)

This pineapple custard pudding cake is made with pineapple chunks in the bottom of the ramekins.  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. 

What You'll Need

  • 1 can (14 to 16 ounces) pineapple chunks in syrup, drained, syrup reserved
  • 1/2 cup sugar
  • 1/4 cup flour
  • 1/8 teaspoon salt
  • 2/3 cup syrup from pineapple
  • 3 tablespoons lemon juice
  • grated peel from 1 lemon
  • 3 egg yolks beaten
  • 2 tablespoons melted butter
  • 3/4 cup milk
  • 3 egg whites, stiffly beaten

How to Make It

Preheat oven to 325°.

Mix sugar, flour and salt; add pineapple syrup, lemon juice, peel, egg yolks, and the melted butter and milk.

Fold in egg whites.

Put equal portions of pineapple chunks in 6 custard cups; pour custard mixture over pineapple chunks.

Place custard cups in a large baking pan, place in oven, then pour about 1 inch of hot water into the larger pan.

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

Serve the individual pudding cakes with spoons. Top them with whipped cream or whipped topping.

Serves 6.

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