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Mom'S Pineapple Pudding Recipe
|Canned unsweetened crushed pineapple||40 Ounce (2 Cans, 20 Ounce Each / 5 Cups)|
|Melted butter||1⁄4 Cup (4 tbs)|
|Honey||1⁄3 Cup (5.33 tbs)|
|Wheat germ||1 Cup (16 tbs)|
|Pumpkin seeds||1⁄2 Cup (8 tbs), finely ground in electric blender|
|Coconut||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 2470 Calories from Fat 1022
% Daily Value*
Total Fat 119 g182.6%
Saturated Fat 71.2 g356%
Trans Fat 0 g
Cholesterol 180.6 mg
Sodium 136.1 mg5.7%
Total Carbohydrates 331 g110.2%
Dietary Fiber 33.3 g133.3%
Sugars 200.7 g
Protein 51 g101.1%
Vitamin A 43.4% Vitamin C 119.3%
Calcium 72.7% Iron 157.4%
*Based on a 2000 Calorie diet
Drain 1 cup juice from pineapple and reserve for another use.
Combine all remaining ingredients except pineapple and 2 tablespoons butter.
Put half the pineapple in a baking dish, then make a layer using half the combined mixture; repeat layers of pineapple and the dry mixture.
Dot with more butter, if desired, and bake in preheated oven for 15 minutes.
Serve warm or cold.