Baked Pineapple Pudding
A warm, comforting baked pineapple pudding with cinnamon and a crunchy topping, perfect for dessert gatherings or family dinners that love fruity, spiced flavors.
Ingredients
Instructions
- In a bowl, mix the flour, sugar, butter, and salt with a fork until the mixture resembles coarse crumbs.
- Remove 1/2 cup of the crumb mixture and set aside for topping.
- Mix cinnamon into the remaining crumb mixture and set aside.
- Stir baking powder into the remaining crumb mixture.
- Whisk the egg with the crushed pineapple and its juice, then mix into the crumb mixture with the baking powder.
- Turn the mixture into a lightly buttered 1 to 1 1/2-quart round casserole or souffle dish.
- Top with the reserved crumb mixture.
- Bake at 350°F (175°C) for 40 to 45 minutes or until the center is set but not dry.
- Garnish with crushed pineapple and mint sprigs before serving.
- Serve warm, spooned into dessert dishes, with whipped cream passed at the table.
Tips & Substitutions
For a lighter texture, consider using cake flour instead of all-purpose flour. You can substitute the butter with coconut oil for a dairy-free option. If you prefer a sweeter pudding, increase the sugar to 3/4 cup or add a splash of vanilla extract. This recipe can also be modified to include nuts or dried fruits for added texture. Serve with a dollop of whipped cream for the perfect finish.
Serving Suggestions
Serve this delightful baked pineapple pudding warm, garnished with crushed pineapple and fresh mint sprigs. It pairs beautifully with whipped cream or a scoop of vanilla ice cream for a decadent treat. Consider serving it alongside a fruity salad or a light yogurt parfait for a well-rounded dessert experience. For a nostalgic touch, it complements Grandma's Syrup Cake perfectly.
Storage & Reheating
To store leftovers, let the baked pudding cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. It can be refrigerated for up to 3 days. To reheat, place individual portions in the microwave for about 20-30 seconds or warm the entire dish in the oven at 350°F (175°C) for about 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Pineapple Pudding contains roughly 297 calories, with 3g protein, 48g carbohydrates, and 11g fat. It is an excellent source of calcium (22% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 756mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple. Just make sure to crush it and use an equivalent amount to the canned version, along with some juice to maintain moisture. Fresh pineapple may add a more vibrant flavor to the pudding.
Is this recipe suitable for a gluten-free diet?
To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free all-purpose blend. Ensure that the baking powder is gluten-free as well. The texture may vary slightly, but it should still be delicious.
Can I make this pudding ahead of time?
Absolutely! You can prepare the mixture a day in advance and store it in the refrigerator. Just remember to top it with the reserved crumb mixture right before baking to ensure it stays crisp. Bake it just before serving for the best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).