Paul'S Pineapple Pudding
A delightful pineapple pudding featuring caramelized pineapple slices topped with a sweet, buttery cake, perfect for dessert gatherings or family dinners.
Ingredients
Instructions
- Drain the sliced pineapple and reserve the juice for another purpose.
- Place the pineapple slices in the bottom of a 10-inch ceramic baking dish.
- Sprinkle the brown sugar evenly over the pineapple slices.
- In a mixing bowl, combine the self-rising flour, sugar, and softened butter to make the batter.
- Pour the batter over the pineapple slices and brown sugar in the baking dish.
- Bake in a preheated oven at 350°F (175°C) for about 30 minutes or until golden brown and cooked through.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract to the batter. If you don't have self-rising flour, you can substitute it with all-purpose flour and add 1 1/2 teaspoons of baking powder. This recipe is quite forgiving; you can adjust the sweetness by reducing the sugar if the pineapple is very sweet. For a fun twist, add shredded coconut to the batter.
Serving Suggestions
Serve this delightful pineapple pudding warm, possibly with a scoop of vanilla ice cream on top for a decadent treat. It pairs beautifully with Family Favorite Banana Pudding for a tropical dessert spread. Drizzle with a bit of the reserved pineapple juice for added moisture and flavor, or sprinkle with toasted coconut for an extra crunch.
Storage & Reheating
Store any leftover pineapple pudding in an airtight container in the refrigerator for up to 3 days. To reheat, place it in an oven preheated to 350°F (175°C) for about 10-15 minutes until warmed through. You can also microwave individual portions for a quick snack, but the oven will help retain the pudding's crisp top.
Nutrition & Diet Analysis (per serving)
Each serving of Paul'S Pineapple Pudding contains roughly 486 calories, with 5g protein, 50g carbohydrates, and 31g fat. It is an excellent source of vitamin C (30% of the Daily Value), and a good source of dietary fiber and iron. It also contributes 4g of dietary fiber toward your daily target.
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, but you'll need to slice and cook it briefly to soften it before layering in the dish. Make sure to adjust the sweetness, as fresh pineapple may be less sweet than canned.
What can I serve with pineapple pudding?
Pineapple pudding pairs well with whipped cream or a dollop of yogurt for a lighter option. You might also consider serving it alongside a fruit salad or a scoop of ice cream for a more indulgent dessert experience.
How do I know when the pudding is done baking?
The pudding is done when the top is golden brown and a toothpick inserted in the center comes out clean. Keep an eye on it after the 25-minute mark to avoid over-baking.
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).