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Creamy Pineapple Kugel

 

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Creamy Pineapple Kugel
 

 

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Recipe

Creamy Pineapple Kugel

Pineapple kugel is sweet and tasty and gets a burst of freshness from tangy whipped cream cheese and perfect for Passover or any time.

Times

  • Prep Time : 5 min
  • Cook Time : 40 min
  • Ready Time : 45 min

Servings

6

Ingredients

  • 1 8 oz. container Temp Tee 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

Directions

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.

Adapted from a similar recipe by Toby Ash seen in the Joy of Kosher with Jamie Geller Magazine Passover 2012 edition – Subscribe Now

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comments

 

9 Responses to Creamy Pineapple Kugel

  1. Do you drain the crushed pineapple?

    • Watch the video. It doesn’t look like the crushed pineapple is drained.

    • I found Temp Tee Cream Cheese at Cambridge Farms Market in Valley Village, San Fernando Valley, CA.

  2. avatar says: B

    I had a fave recipe for this, this is now my ultimate favorite one!

  3. avatar says: tzirel

    loved the demo

  4. avatar says: jraphi

    A little too sweet for my blood.

  5. avatar says: Lisa

    Does it need to be refrigerated?

  6. avatar says: sue ann

    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!

  7. avatar says: Laura

    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.

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