Pineapple Noodle Pudding

Quick Info

Breakfast, Lunch Dairy Over 30 min 8+


Pineapple Noodle Pudding


Meet a tasty tropical twist on the original European dish known as "kugel"—Pineapple Noodle Pudding by Mr. Food Test Kitchen!



  • 1 12-oz. pkg. wide egg noodles
  • 4 Tbsp. (1/2 stick) butter
  • 8 eggs, lightly beaten
  • 1 8-oz. pkg. cream cheese, softened
  • 1 lb. cottage cheese
  • 1 cup sour cream
  • 1 cup sugar
  • 1 20-oz. can crushed pineapple, drained and squeezed
  • 1/4 tsp. salt


  • 2 Tbsp. butter
  • 2 cups cornflakes, coarsely crushed
  • 1/4 cup sugar
  • 1 tsp. cinnamon


Preheat oven to 350F. Coat a 9X13-inch baking dish with cooking spray.

In a large pot of boiling salted water, cook noodles 6 to 8 minutes, or until just tender; drain and place in a large bowl. Add 4 tablespoons butter and stir until melted. Add eggs, cream cheese, cottage cheese, sour cream, 1 cup sgar, pineapple and salt. Mix until well-combined and pour into prepared baking dish.

In a microwaveable bowl, melt 2 tablespoons butter in microwave. Add remaining topping ingredients and toss until cornflakes are evenly coated. Sprinkle over noodle mixture.

Bake 60 minutes, or until knife inserted in center comes out clean. Let cool 10 minutes, then cut into squares and serve.

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