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Pineapple Spice Pudding Cake

December 1, 2009

Adapted from

Tasty, but not all that exciting. I think the problem was that I overbaked it, so the pudding on the bottom all dried up and it was just a spice cake. The ingredients are so dirt cheap that I might try it again. This recipe uses less sugar than the Allrecipes version, which was definitely a good idea, and if I was to do it again I think I’d up the butter content and add vanilla.

2 cups all-purpose flour
3/4 white sugar
2 tsp baking powder
1/2 tsp salt
1 tsp cloves
1 tsp allspice
1 tsp nutmeg
1 cup milk

1 1/2 cups packed brown sugar
1 1/2 cups water
1 tbsp butter

1/2 cup chopped walnuts
1 can pineapple rings

Preheat oven to 350 degrees. Grease the bottom of a 9″ square baking dish. Bring brown sugar, water, and butter to a boil in a saucepan.

Meanwhile, combine flour, white sugar, baking powder, spices and salt, then stir in milk. Once it’s well-mixed, stir in walnuts. Pour into baking dish. Pour the hot sugar mixture over that. It’ll look gross, but don’t worry.

Top with pineapple rings in a pretty pattern. Bake 35-40 minutes or until toothpick comes out clean. You definitely want to use secondary containment here – look how that sugary mess bubbled all over the pan.


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