February 22, 2007
Pineapple "Pudding" Cake
This cake was one my mom made often when my sister and I were children and we loved it! She took it to a lot of church pot lucks and things of that nature. I never really understood why it had pudding in the title since there is no actual pudding in the cake, thus the quotes. This is my take on yet another of my Mom's classics. It's moist, fruity and delicious!
What You'll Need For The Cake:
2 cups of unbleached all purpose flour
1 3/4 cup organic cane sugar
1 1/2 teaspoons of baking soda
1 teaspoon of sea salt
2 eggs, beaten
1 - 20 oz. can crushed pineapple packed in juice, undrained (If you don't have crushed pineapple or tidbits, you can take a 20 ounce can of chunk pineapple and process it in your food processor. Next time I make this cake I'm going to try making it with fresh pineapple.)
Preheat oven to 350 F.
In large bowl mix flour, sugar, baking soda and salt until incorporated. Dump in remaining ingredients and stir until just mixed. Pour into a 13 X 9 inch baking dish that has been sprayed with non-stick spray and bake for 30-35 minutes, or until golden brown on top.
What You'll Need For The "Icing":
1 cup organic cane sugar
1/2 cup of butter
1 cup of heavy cream
1 teaspoon of vanilla
While the cake is baking add sugar, butter and cream to a sauce pot. Melt butter and then bring to a boil. Boil for 5 minutes, stirring occasionally to prevent scorching. Remove from heat and stir in vanilla. Let sit until cake comes out of the oven.
When you remove the cake from the oven pour "icing" mixture over cake immediately.
You can serve this cake warm or cooled. It's delicious either way!
Posted by Dianne at February 22, 2007 9:40 AM
TrackBack URL for this entry:
Holy Cow! I wish I could have a piece!
Posted by: Dar at February 22, 2007 3:39 PM