PINEAPPLE PUDDING
"My husband and I have cut down considerably on fat and sugar, so I'm always on the lookout for dessert recipes like this one," says Ruth Vauthrin of Costa Mesa, California. With only four ingredients, the pudding is quick to prepare, too.
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- In a bowl, whisk the sour cream, pineapple and pudding mix until blended and thickened. Serve immediately with vanilla wafers. Refrigerate leftovers.
Nutrition Facts : Calories 159 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 274mg sodium, Carbohydrate 31g carbohydrate, Fiber 1g fiber), Protein 5g protein.
PINEAPPLE PUDDING CAKE
My mother used to love making this easy pineapple sunshine cake in the summertime. It's so cool and refreshing that it never lasts very long! -Kathleen Worden, North Andover, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 20 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Prepare cake mix batter according to package directions; pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted near the center comes out clean, 15-20 minutes. Cool completely on a wire rack., In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand 2 minutes or until soft-set. , In a small bowl, beat cream cheese until smooth. Beat in pudding mixture until blended. Spread evenly over cake. Sprinkle with pineapple; spread with whipped topping. Sprinkle with walnuts and garnish with cherries. Refrigerate until serving.
Nutrition Facts : Calories 152 calories, Fat 5g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 173mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
BAKED PINEAPPLE PUDDING
Make and share this Baked Pineapple Pudding recipe from Food.com.
Provided by mel johnson
Categories Dessert
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Peel the pineapple and extract the juice. Then pour through a strainer. Heat the juice in a pan and add in the sugar, stirring constantly to avoid burning. Cook until the sugar dissolves and makes a light syrup. Set aside to cool. Beat the eggs lightly and stir into the syrup. Caramelise the bottom of a smooth, deep baking tin and pour in the pineapple mix. Cover with aluminium foil and place in a dish of water (bain marie) and cook in the oven 25-30 minutes.
- Once the pudding has cooled, turn out onto a serving dish and garnish with either whipped cream or some pineapple slices.
Nutrition Facts : Calories 517.1, Fat 8.1, SaturatedFat 2.6, Cholesterol 310, Sodium 120.7, Carbohydrate 103.7, Fiber 2.1, Sugar 98.3, Protein 11.3
PINEAPPLE BREAD PUDDING
Steps:
- Preheat the oven to 350 degrees F. Butter a 1.5-quart casserole dish.
- In a large bowl with an electric mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Then add the eggs one at a time, incorporating fully between each addition. With the mixer on low, beat in the pineapple just until incorporated. With a rubber spatula, fold in the bread. Pour it into the prepared dish.
- Bake in the oven until golden brown and set, 50 to 60 minutes.
MOM'S PINEAPPLE BREAD PUDDING
This was handed down from my mother. Our family would have this wonderful side dish every Christmas and Easter. It is so easy to make.
Provided by Denise Delong Beecher
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h10m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Arrange bread cubes in a 2-quart baking dish. Stir pineapple, melted butter, sugar, and eggs into bread until well mixed. Cover baking dish with aluminum foil.
- Bake until puffed and golden brown, about 1 hour.
Nutrition Facts : Calories 250.8 calories, Carbohydrate 35.3 g, Cholesterol 89.9 mg, Fat 11.4 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 6.5 g, Sodium 175.7 mg, Sugar 28.8 g
PINEAPPLE PUDDING
Make and share this Pineapple Pudding recipe from Food.com.
Provided by Angela
Categories Dessert
Time 5m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Whip pudding, cream and pineapple juice until firm.
- Fold in crushed pineapple pieces.
- Chill for an hour or so before serving.
- Simple as that!
BAKED PINEAPPLE
We have this at every family gathering and there are NEVER any leftovers! This sugary pineapple concoction is perfect for an Easter meal because it can be used as a dessert or a side dish. Enjoy!
Provided by LMATHIS_69
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h10m
Yield 7
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.
- In a mixing bowl, mix together the pineapple, sugar, cornstarch, water, eggs and vanilla. Pour the mixture into the prepared baking dish. Dot the mixture with butter and sprinkle with cinnamon.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour.
Nutrition Facts : Calories 207.4 calories, Carbohydrate 43.7 g, Cholesterol 57.2 mg, Fat 3.1 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 1.5 g, Sodium 55.2 mg, Sugar 40.5 g
BAKED PINEAPPLE SIDE DISH
Baked pineapple is good with ham, as a side dish, or with ice cream for dessert.
Provided by Betty Harvey
Categories Everyday Cooking Vegetarian Side Dishes
Time 1h
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl cream sugar and butter. Mix in eggs. Drain and add pineapple, then mix in the bread crumbs. Transfer mixture to a 10-inch pie plate or baking dish.
- Bake in preheated oven for 45 to 60 minutes, or until browned.
Nutrition Facts : Calories 423.7 calories, Carbohydrate 58.8 g, Cholesterol 164.7 mg, Fat 19.4 g, Fiber 1.2 g, Protein 6.3 g, SaturatedFat 10.9 g, Sodium 298.4 mg, Sugar 48 g
PINEAPPLE BREAD PUDDING
Pineapple puts a different twist on this moist and flavorful bread pudding from Margie Behnke of Neenah, Wisconsin. "This festive pudding couldn't be easier to make or more delicious to dish up," shares Margie. "And it's just wonderful reheated."
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Place bread on a baking sheet. Bake at 375° for 4 minutes; turn over and bake 4 minutes longer or until very light brown. Cut toasted bread into 1-in. cubes. Toss with melted butter; set aside., In a bowl, beat eggs until thick and lemon-colored. Add the pineapple, currants, sugar and vanilla; mix well. Fold in bread cubes., Pour into a greased 2-1/2-qt. baking dish. Sprinkle with cinnamon. Cover and bake at 350° for 30-35 minutes or until bubbly and golden brown. Serve warm with whipped cream if desired.
Nutrition Facts : Calories 348 calories, Fat 17g fat (9g saturated fat), Cholesterol 143mg cholesterol, Sodium 306mg sodium, Carbohydrate 44g carbohydrate (30g sugars, Fiber 1g fiber), Protein 6g protein.
LAYERED PINEAPPLE PUDDING
This recipe is exactly like an original homemade banana pudding except you use canned pineapple instead. When I was growing up this is what my Mother would make when we didn't have bananas at the house, my Daddy preferred it over banana pudding. It really is good!!!
Provided by Dachshund Lover
Categories Dessert
Time 50m
Yield 8-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Combine flour, salt and 1/2 cup of sugar in a medium saucepan- preferably non-stick (you can also use a double boiler).
- Add 3 eggs yolks and milk to the dry ingredients and combine together.
- Stirring constantly (a whisk works wonders), cook uncovered until thickened over medium heat.
- Remove from heat.
- Stir in vanilla extract.
- Spread a small amount of the custard (approximately 2 tablespoons) on the bottom of a 1 1/2 quart casserole.
- Add 1 layer of vanilla wafers and then 1 layer of drained pineapple (half of the can).
- Pour approximately 1/2 of the remaining custard over the pineapple.
- Repeat layer- vanilla wafers, pineapple, and ending with remaining custard.
- Beat egg whites until soft peaks form.
- Slowly add 1/4 cup sugar while continuing to beat until stiff peaks form.
- Carefully spoon the egg whites over the entire custard making sure to seal to edges.
- Bake 15-20 minutes until egg whites are lightly browned.
- Enjoy Warm!
- Refrigerate leftovers, unless it's like at my house and there are none!
Nutrition Facts : Calories 312.5, Fat 9, SaturatedFat 3, Cholesterol 85.4, Sodium 151, Carbohydrate 52.7, Fiber 1.1, Sugar 29.8, Protein 6.2
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