Hillbilly Pudding Cake
A moist, fruity pudding cake with pineapple and a crunchy nut topping, perfect for family gatherings or comforting desserts with a sweet, nostalgic flavor.
Ingredients
Instructions
- Sift flour and soda together.
- Cream white sugar and butter together.
- Add eggs and crushed pineapple with juice to the creamed mixture.
- Add dry ingredients to the mixture and blend well.
- Pour the batter into an ungreased 9 x 13-inch pan.
- Mix brown sugar and nuts together and sprinkle over the batter.
- Bake at 350°F (175°C) for 40 minutes.
Tips & Substitutions
For a lighter texture, consider sifting the flour multiple times before measuring. If you're out of crushed pineapple, you can substitute with canned peaches or pears for a different flavor twist. Using unsalted butter allows you to better control the saltiness of the dish. Pair this cake with a dollop of whipped cream for added richness, especially if you enjoyed Very Good Rolled Sugar Cookies.
Serving Suggestions
Serve Hillbilly Pudding Cake warm or at room temperature, ideally with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs well with fresh fruit like strawberries or blueberries for a refreshing contrast. For a more substantial meal, consider serving it alongside Mary'S Baked Macaroni for a comforting family dinner.
Storage & Reheating
Allow the Hillbilly Pudding Cake to cool completely before storing. Keep leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To reheat, place individual slices in the microwave for about 15-20 seconds or until warm, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Hillbilly Pudding Cake contains roughly 734 calories, with 9g protein, 105g carbohydrates, and 32g fat. It is a good source of protein (18% of the Daily Value), iron (17% of the Daily Value), and calcium (13% 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 whole wheat flour instead of plain flour?
Yes, you can substitute whole wheat flour for plain flour, but the texture of the cake may become denser. To maintain moisture, consider adding a bit more pineapple juice or an extra egg.
Is it possible to make this recipe without eggs?
Absolutely! You can replace each egg with 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) to bind the ingredients together effectively.
How can I make this cake more chocolatey?
For a chocolate version, you can add 1/2 cup of cocoa powder to the dry ingredients or fold in chocolate chips after blending the batter. This will create a delightful variation that chocolate lovers will enjoy.
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).