Pineapple Pudding Cake

7
Servings
15m
Prep Time
50m
Cook Time
1h 5m
Ready In


"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."

Original recipe yields 7 servings
OK

Nutritional

  • 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

Step 1

In a large bowl, whisk together the eggs, rum extract and nutmeg until frothy; set aside.

Step 2

In a smaller bowl, mix together the melted butter and brown sugar until sugar is dissolved.

Step 3

Pour the butter and sugar mixture into the egg mixture.

Step 4

Stir in the crushed pineapple.

Step 5

Fold in the diced cake pieces and stir until coated.

Step 6

Pour into a greased 6 cup casserole dish.

Step 7

Sprinkle with sugared cinnamon if desired.

Step 8

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.

Step 9

Allow to cool a bit before serving.

Tips & Variations


No special items needed.

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