Why it works: Pineapple and sugar are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 4,841 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Pineapple Pudding
Ingredients
Directions
The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.
Build the layers
Line a pudding dish with slices of cake.
Place a layer of sliced pineapple on the cake in the bottom of the dish.
Sprinkle with sugar, then add more pineapple.
Repeat layers until the dish is full.
Cover with slices of cake.
Pour 1 cup of water over the whole.
Bake
Cover and bake at 300°F (150°C) for nearly two hours.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Pineapple + sugartop 19% of all pairsSmell alikelowCooked together4,841 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Cake
- Soaks up the pineapple juice and water, softening into a moist, pudding-like texture.
- Pineapple
- Releases juice that moistens the cake and adds fruity tartness.
- Sugar
- Sweetens the layers and draws out juice from the pineapple.
The step that matters
Covering the dish while it bakes. The cover traps steam so the cake softens and the pineapple cooks down into a sauce. Without it, the top layers can dry out before the cake has absorbed the liquid.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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