Pineapple Pudding Cake Via Susiequsie

SusieQusie & I are in "Recipe Exchange Mode" these days. This sounds so darned good that we might have had an epic tug-of-war over it if she hadn't just conceded it to me w/o complaint. Graham Kerr was her source again & he said: "This is 1 of those old-fashioned cakes that separates into 2 parts - cake & custard. It has a sweet/tart flavor & smooth texture". Thx SQ!

• Ready In: 45 mins
• Serves: 9

Ingredients

• 1 (20 ounce) can  crushed pineapple in juice
• 1⁄4 cup sugar (or equal amt Splenda Granular)
• 1⁄4 cup all-purpose flour
• 1⁄4 teaspoon salt
• 1  teaspoon lemon zest (grated)
• 2  tablespoons lemon juice
• 2  eggs (separated)
• 1  egg white
• 1⁄2 cup low-fat buttermilk
• 1 1⁄2 tablespoons olive oil

Directions

1. Preheat oven to 350°F.
2. Coat an 8x8" glass baking dish w/cooking spray.
3. Drain pineapple & reserve juice. Spread drained pineapple over bottom of prepared dish.
4. Combine sugar (or Splenda), flour & salt in a med bowl.
5. Whisk reserved pineapple juice, lemon zest, lemon juice, 2 egg yolks, buttermilk & oil together in a small bowl.
6. Pour wet ingredients into flour mixture & mix well.
7. Beat the 3 egg whites till stiff (but not dry) & gently fold into the batter.
8. Pour batter into baking dish over the top of the pineapple & smooth it out w/a rubber spatula.
9. Place the dish into a larger baking pan & set in the oven. Pour hot water into the larger pan to make a water bath about halfway up the smaller dish.
10. Bake for 30 minutes or till the top is golden brown & serve warm.