Pineapple Pudding Cake
Recipe: #4104
January 16, 2012
Categories: Eggs, Pineapple, Easter, Fathers Day, Mothers Day, New Years, Potluck, Romantic Dinner, Thanksgiving, Valentine's Day, 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."
Ingredients
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 by Step Method
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
No special items needed.