Pineapple Pudding Cake
January 16, 2012
Categories: Dairy, Eggs, Fruit, Pineapple, North American, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Easter, Entertaining, Fall/Autumn, Father's Day, Ladies Luncheon, Mother's Day, New Years, Potluck, Romantic Dinner, Summer, Thanksgiving, Valentine's Day, Winter, Oven Bake, Canned Fruit more
"There are only 2 of us at home now and when I make a cake, we find it too much for the two of us. So, I came up with this recipe to change the cake up a bit. This is a great way to use up a cake that is not getting eaten. it is like a bread pudding, but with leftover cake."
- Serving Size: 1 (266.1 g)
- Calories 896.9
- Total Fat - 31.8 g
- Saturated Fat - 7.1 g
- Cholesterol - 186.7 mg
- Sodium - 487.4 mg
- Total Carbohydrate - 134.9 g
- Dietary Fiber - 2.3 g
- Sugars - 7.8 g
- Protein - 16.4 g
- Calcium - 162.8 mg
- Iron - 9.1 mg
- Vitamin C - 1.2 mg
- Thiamin - 1 mg
In a large bowl, whisk together the eggs, rum extract and nutmeg until frothy; set aside.
In a smaller bowl, mix together the melted butter and brown sugar until sugar is dissolved.
Pour the butter and sugar mixture into the egg mixture.
Stir in the crushed pineapple.
Fold in the diced cake pieces and stir until coated.
Pour into a greased 6 cup casserole dish.
Sprinkle with sugared cinnamon if desired.
Bake in a preheated 350 degree fahrenheit oven for 45 to 50 minutes, until center pops back up when pressing with finger and when toothpick inserted in center comes out clean.
Allow to cool a bit before serving.
Tips & Variations
No special items needed.