Pineapple Pudding Cake
Created by QueenBea on January 16, 2012
- Servings: 7
- Prep Time: 15m
- Cook Time: 50m
- Recipe #4104
Ingredients
- 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
How to Make
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Step 1: In a large bowl, whisk together the eggs, rum extract and nutmeg until frothy; set aside.
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Step 2: In a smaller bowl, mix together the melted butter and brown sugar until sugar is dissolved.
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Step 3: Pour the butter and sugar mixture into the egg mixture.
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Step 4: Stir in the crushed pineapple.
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Step 5: Fold in the diced cake pieces and stir until coated.
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Step 6: Pour into a greased 6 cup casserole dish.
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Step 7: Sprinkle with sugared cinnamon if desired.
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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.
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Step 9: Allow to cool a bit before serving.
Nutritional Facts
- 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