Pineapple Pudding Cakes Recipe

This magical Pineapple Pudding Cakes Recipe creates two distinct layers from a single batter: a light, airy sponge on top and a rich, creamy pineapple custard on the bottom. Baked gently in a water bath, these individual desserts capture the bright, tropical sweetness of fruit juice and vanilla in a comforting, spoonable format.

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Pineapple Pudding Cakes Ingredients

The Batter Base:

• 2 Eggs: Separated. The whites provide the “cake” lift, while the yolks create the “pudding” richness.
• 1/4 cup Sugar: Sweetens the custard layer.
• One 8-ounce can Pineapple Chunks: Drained, with the juice reserved. The juice flavors the cake; the chunks are used for garnish.
• 1/2 cup Milk: Skim or whole; provides the liquid for the custard separation.
• 1/4 cup All-Purpose Flour: Just enough to form the delicate sponge layer.
• 1/2 teaspoon Vanilla Extract: Complements the tropical fruit notes.
• 1/4 teaspoon Kosher Salt: Balances the sweetness.

The Equipment:

• Four 1-cup ovenproof ramekins: Essential for single-serving elegance.
• Baking dish: Large enough to hold the ramekins for the water bath.

How To Make Pineapple Pudding Cakes

1. Prep the Oven and Bath: Preheat your oven to 325°F (165°C). Place a full tea kettle of water on the stove over medium-low heat to get it hot (but not boiling vigorously). Spray four 1-cup ramekins generously with nonstick cooking spray.
2. Whip Egg Whites: Separate the eggs carefully. Place the whites in a medium bowl and the yolks in a large bowl. Using a hand mixer with clean beaters, whip the egg whites on high speed until they hold stiff, glossy peaks. Set aside.
3. Mix the Batter: To the bowl with the yolks, add the sugar. Beat until the sugar is dissolved and the yolks turn a pale, lemon-yellow color. Pour in the reserved pineapple juice (from the can) and the vanilla extract; mix well. Sift in the flour and salt, mixing until smooth. Finally, stir in the milk until combined. The batter will be very thin.
4. Fold: Gently fold the stiff egg whites into the thin yolk mixture. Use a spatula to cut through the center and lift the batter over the whites. Do not overmix; you want to keep the air bubbles intact, even if the batter looks slightly lumpy or foamy.
5. Fill and Bake: Divide the batter evenly among the four prepared ramekins. Place the ramekins into a larger baking dish (like a 9×13 pan). Carefully pour the hot water from the kettle into the baking dish (avoiding the ramekins) until it reaches halfway up the sides of the ramekins. This bain-marie ensures gentle, even cooking.
6. Bake: Carefully transfer the baking dish to the oven. Bake for about 20 minutes. The cakes are done when the tops are golden brown and spring back slightly when touched, but there is still a slight jiggle underneath.
7. Cool and Serve: Remove the ramekins from the water bath and let them cool to room temperature. As they cool, the layers will distinctively separate. Garnish each cake with the reserved pineapple chunks before serving.

Recipe Tips

• The Magic Separation: The separation happens due to the different densities of the ingredients. The flour and egg whites float to the top to form the cake, while the milk, sugar, and yolks sink to create the custard. Don’t disturb them while baking!
• Room Temperature Eggs: Eggs separate easier when cold, but whip better when room temperature. Separate them first, then let them sit for 30 minutes before whipping.
• Water Bath Safety: When removing the pan from the oven, be extremely careful with the hot water. It is often safer to remove the ramekins with tongs or a jar lifter before moving the large pan of water.
• Flavor Variations: You can substitute the pineapple juice with lemon juice (and zest) or orange juice for a citrus version.

What To Serve With Pineapple Pudding Cakes

• Whipped Cream: A dollop of unsweetened cream balances the sweet custard.
• Toasted Coconut: Sprinkle on top for a piña colada vibe.
• Macadamia Nuts: Chopped nuts add a tropical crunch.
• Hot Tea: A delicate green tea pairs well with the fruit flavors.

How To Store Pineapple Pudding Cakes

• Refrigerate: These cakes must be stored in the refrigerator due to the custard layer. Cover them with plastic wrap and keep for up to 3 days.
• Serve: They are delicious cold straight from the fridge or at room temperature.
• Freeze: Freezing is not recommended, as the custard layer will become watery and the sponge rubbery upon thawing.

Pineapple Pudding Cakes Nutrition Facts

• Calories: 140 kcal
• Fat: 3g
• Carbohydrates: 22g
• Protein: 4g
• Sugar: 18g

Nutrition information is estimated per ramekin.

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