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!!!"
photo by Kay D. photo by Kay D.
photo by Kay D.
Ready In:




  • 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!

Questions & Replies

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  1. Nodnyl
    Just like my mother used to make! Superb!
  2. mandabears
    i hate bananas and love pineapple so this is my dream come true. i did not use the meringue but covered the top with marshmallows for the last few minutes. wonderful and delicious!
  3. Kay D.
    I must admit, this came out better than I expected. I'm not a fan of anything that can get soggy, but this sounded too intriguing to pass up. Unlike bananas that can get really mushy and icky in this dish, the pineapple held up very well, and lent a surprisingly nice flavor to the custard. The custard was just a tad sweet. I did use the evaporated milk. The only part I didn't like was the wafers, and that's entirely personal preference with anything that gets soggy or mushy. Find me a cookie that can stand up to this, and I would definitely eat this again. I enjoyed the meringue, but next time I wouldn't beat the egg whites by hand; just too much work for me. Overall, nice dish; thank you. :)
  4. Connie M.
    My mom made this for us too but she used graham crackers. i cant ask her how to make it because she passed away. she always made it for me. thanks for posting it



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