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Pineapple Pudding Cake

Here's how you make Pineapple Pudding Cake
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  • Servings: 7
  • Prep: 15m
  • Cook: 50m
    • The following recipe serves 7 people.

Ingredients

The ingredients are:
  • 4 cups, diced leftover white cake or angel food cake, packed lightly
  • 6 eggs
  • 2 teaspoons vanilla or rum extract
  • 1/4 teaspoon nutmeg
  • 1/2 cup melted butter
  • 1/2 cup brown sugar
  • 1 (20 ounce) can crushed pineapple, drained
  • Sugared cinnamon to drizzle on top, optional
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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