Pineapple kugel is sweet and tasty and gets a burst of freshness from tangy whipped cream cheese and perfect for Passover or any time.
Thank you to Toby Ash our Balabusta Next Door from last year’s Passover Magazine for giving me this recipe. I just turned it up a notch with the addition of my favorite Passover whipped cream cheese. I am also giving you two for the price of one. Use the same recipe to either create a nice large kugel or make them in individual ramekins or disposable tins. After baking, turn them upside down for a Passover Pineapple Upside Down Cake.
Creamy Pineapple Kugel
Servings
6 Servings
Ingredients
- 1 8 oz. container Whipped Cream Cheese
- 1/2 cup sugar
- 4 eggs
- 12 level tablespoons 3/4 cup potato starch or flour
- 1 teaspoon baking powder
- 1 20 oz. can tropical crushed pineapple
- 1/2 cup neutral flavored oil
- 1 teaspoon vanilla extract
- Whole cored pineapple rings for garnish
Instructions
- Preheat the oven to 350°F.
- Combine cream cheese and sugar mix well. Add eggs and mix well. Slowly pour in potato starch as you stir the mixture. Add baking powder, crushed pineapple and oil, mix well. Add vanilla and stir again. A little lumpy is totally fine.
- Place into a well greased round 9-inch pan and decorate with pineapple rings. Bake for 40 minutes or until golden.
Is this served cold? Warm? Room temperature?
Either way is great.
Do you have a non dairy version?
Here is one https://jamiegeller.com/recipes/passover-pineapple-kugel/
Thanks 😊
So how much starch?
Do you drain the pineapple and do you use electric mixer or just a spoon as I see someone has some mixing issues.
Sounds to me like the cream cheese was not mixed well with the sugar and it separated. What a shame! It is delicious and hope you try it again.
It’s possible. Although it didn’t feel like a sugary grain. I was wondering if it was the potato starch? Plus it was also served cold(ish) as I had made it the night before and taken it out an hour before serving. Unfortunately I tossed it so I can’t test out that thought. So should the texture I’m striving for be similar to a cheesecake? Thanks for replying.
I think there is a combination of things going on here. The texture should be like cheesecake before baking and like a “set” custard after.
Be sure to mix everything thoroughly. Try not to whip air into the custard and dont overbake. The custard will set up even after you remove it from the oven.
Chag sameach!
Attempted this for Passover (early celebration). I liked the idea of a non-chocolate option. I wasn’t sure what to expect consistency-wise, but I don’t think it should have been grainy. I thought it would be like a custard. Not sure where I went wrong. This was dessert was left behind on everyone’s plate. Any ideas?
I would keep 1/4 cup of potato starch and add 1/2 cup almond flour. The starch will help bind the ingredients and keep it from being Too wet.
Enjoy!
Can you substitute almond flour?
made this with my kids and it came out great. I did not think it was too sweet at all and in fact liked that it was fairly light. i did not drain the crushed pineapple and it came out great.
Yes, you drain the pineapple. I made the kugel with substitutions and it was GREAT! Best at room temperature.
……….used Splenda, three tablespoons of light olive oil. Egg beaters instead of real eggs and used ground oats because in the video, it was stated that flour could be used in place of potato starch. I omitted the baking powder because I never use baking powder during Passover even the ok kind.
I did use the vanilla extract because you can get the Passover kind. This recipe was beyond excellent and will make plenty and give to others for their Passover meal during the week.
Do you drain the crushed pineapple?
I couldn’t tell and it doesn’t say anything about it in the ingredient list. Please advise!
Thanks so much, I love all your recipes!
Does it need to be refrigerated?
A little too sweet for my blood.
loved the demo
I found Temp Tee Cream Cheese at Cambridge Farms Market in Valley Village, San Fernando Valley, CA.
Watch the video. It doesn’t look like the crushed pineapple is drained.
I had a fave recipe for this, this is now my ultimate favorite one!
Do you drain the crushed pineapple?