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Passion fruit pudding cake offers two treats in one – airy and soufflĂ©-like cake at the top and a creamy pudding-like sauce on the bottom. A luscious treat in one pan.
If you were to ask me to pick an exotic fruit, I would pick hands down, passion fruit, no doubt about it – it’s intriguing, alluring and captivating, even for a tropical girl like me. And the seductive aroma of the tropics gets to me, every time. Not to mention the taste; a little sweet and partly tart, citrusy, and refreshing all at once.
Always excited about it. And super excited to share this easy passion fruit cake pudding with you and win you over.
I do apologize for posting this dessert this late in the passion fruit season. I know some of you do enjoy this fruit year-round. But for the ordinary folks, the less fortunate here in the United States, it is a seasonal affair and the season is almost over – Arrgh!!!!
HOWEVER, there is good news, you don’t have to sweat it. You can make this dessert any time of the year with frozen passion fruit puree and it’s just as good as the fresh ones without the seeds. You can purchase the fruit puree at Hispanic stores and some supermarkets.
Tell you what, saving this dessert for the holiday season is even better if you want a tropical treat right in the middle of winter. While the others are having the same old boring stuff, you are off to the tropics with your taste-buds, right in the comfort of your own home. How cool is that? Are you getting warm already?
Now let’s get going with this pudding cake, it’s quite easy to make. I have made this dessert using a variety of fruits and ingredients and it never disappoints. I’m a sweet tooth gal and love making desserts,  especially the super easy ones.
Here are some tips to keep in mind when making this pudding cake.
- If you want some sauce at the bottom of the cake you have got to use a water bath. The water bath should be a baking / roasting pan that is larger than whatever you are baking the cake in (ramekins, casseroles, or baking dish).
- The water level usually determines the creamy layer at the bottom of the dish – the middle of the casserole is a good place to start.
- Be sure that the water you pour into the outer pan is hot, and, to be on the safe side, put the pan inside the oven before you pour the hot water into it.
- This cake can be made ahead of time, kept for up to 4 hours in the refrigerator and then baked when ready.
- Sub passionfruit puree with mango puree, pineapple or just use lemon juice.
Enjoy!!!
Passion Fruit Pudding Cake
Ingredients
- 2 fresh passionfruit sub ÂĽ cup passionfruit
- ÂĽ cup passionfruit puree
- 2/3 cup granulated sugar
- 1/3 cup all-purpose flour
- 3 large eggs separated
- 1/3 cup melted butter
- Âľ cup whole milk
- ÂĽ teaspoon salt
- 1 Tablespoon Lemon/Lime Juice
- 1 Tablespoon lime Zest
- 1 Tablespoon rum optional
Instructions
- Pre-heat the oven to 180°C/350°F. Grease a 2 quart oven safe dish (ceramic, glass,Pyrex custard cups) or 8 4 “ounce ramekins generously with cooking spray and set aside.
- In a medium bowl, whisk together granulated sugar, salt and flour. Set aside.
- In a Large bowl, whisk together the egg yolks, butter, milk, rum, lime zest, lime juice and passion fruit puree and pulp until fully combined.
- Add the wet mixture to the flour mixture and whisk to just combine.
- Using an electric mixer, beat the egg whites for about a minute then add about 1 tablespoon sugar , if desired - it optional. Continue mixing on medium-high until stiff peaks form, this may take about 2-3 more minutes.
- Using a spatula carefully fold in ÂĽ of the egg whites mixture, and then fold in the remaining until well incorporated.
- Pour the batter into a buttered baking dish, place in the large baking or roasting pan, then carefully pour hot water into the baking pan to come half-way up the sides of ramekins, or casserole dish. Bake for 25 to 30 minutes or until the top of the cake or cakes turn light golden and puff slightly (do a test with your finger , they should feel spongy and spring back a bit but hold a shallow indentation,.
- Let the cake cool to room temperature . Refrigerate for about 2 or more hours before serving or up to 24 hours.
Tips & Notes:
- If you want some sauce at the bottom of the cake you have got to use a water bath. The water bath should be a baking / roasting pan that is larger than whatever you are baking the cake in(ramekins, casseroles or baking dish)
- The water level usually determines the creamy layer at the bottom of the dish- middle of the casserole is a good place start.
- Be sure that the water you pour into the outer pan is hot, and, to be on the safe side, put the pan inside the oven before you pour the hot water into it.
- This cake can be made ahead of time, up to 4 hours refrigerate and then baked when ready.
- Sub passion fruit puree with mango puree, pineapple  or just use lemon juice.
Nutrition Information:
Whisk egg whites and sugar until soft peaks form, about 3-5 minutes.
Soft Peaks
Whisk together the egg yolks, butter, milk, rum, lime zest and passion fruit puree, and pulp until fully combined.
Combination fo egg white mixture and other egg yolk mixture
Pour the batter into a buttered baking dish, place in the large baking or roasting pan, then carefully pour hot water into the baking pan to come half-way up the sides of ramekins, or casserole dish.
Ryno Jardin says
Guestimated to metric and made it double. Amazing
Anna says
This was super easy and turned out perfectly! It was a perfect Easter dessert & I’d even say it was better the next day after the liquidy part settled a bit. I’d love to try it with the pineapple substitution you mentioned next time. Thanks!!
Immaculate Bites says
Yes, Anna, try it and let me know how it turns out 🙂 Enjoy!
Mercedes C. says
Hi! Thank you for sharing this recipe, I can’t wait to make it for my Mum this weekend. Any specific recommendations or suggestions for the rum?
Immaculate Bites says
Hi Mercedes! Any rum you have on hand or easily available in your nearest store, is fine 🙂 Good luck and let me know how your mom likes it. Enjoy!!
Mercedes C. says
Imma you foodie angel! Thank you, thank you. My Momma can be difficult to please when it comes to all things culinary – but oh my, I couldn’t stop her from scraping the dish clean! (in my defense, we were separated by the patio door so the plate stood no chance). It was the sweetest birthday treat that certainly lifted spirits since being separated due to COVID.
Thank you again for helping to make my Momma smile and keep our bellies full Xx
Ps – I’m already thinking ahead to the next bake attempt where I may incorporate raspberries (compote, purĂ©e, whipped cream). Endless possibilities for that combo 🙂
Lissette says
Can I use frĂa en passion fruit not the purĂ©e?
Immaculate Bites says
You may try using the fruit, Lissette 🙂 Let us know how it turns out!
Lissette says
Will do! Thanks so much. All your recipes look DEVINE! Can’t seem to figure out what I want to make first, haha.
Lissette says
Imma, I meant to ask if I can use frozen passion fruit! My Spanish keyboard kicked in and jumbled my question. Thanks!
Claire says
This recipe is amazing-thanks so much. Was so delicious.
Kelsey says
This was yummy! Simple to prepare, although I may have overbaked it because it wasn’t getting golden. I used just puree and it was good, quite tart!
Alana Daniels says
This cake look so beautiful cant wait to try it, Just a question can i make this the day before serving it? will it not affect the texture?
Sajida M says
This recipe came out very well , my family just loved it
Imma Adamu says
Thank you for the feedback, Sajida!
I’m glad that they loved it!
Caryl says
Delish!!! Easy yo prepareand ingredientes readily available
Caleb Flanagan says
The lime was a strong flavor in this, it was a bit different to what I was expecting but very satisfying with a bit of whipped cream.
ImmaculateBites says
Thanks for the feedback!
Kajal says
Hi, the recipe looks perfect and I cant wait to try it. A quick question though. Can I just use a normal cake tin in the water bath? Or smaller ramekin bowls rather than a dish? Or does it have to be a proper dish as pictured? I have fresh passion fruit, so is it ok if I just use 1/2 cup of fresh passion fruit with seeds rather than 1/4 cup puree?
ImmaculateBites says
Hello Kajal! No it doesn’t have to be a proper dish . A cake dish or ramekin bowls would do just fine . And 1/2 cup fresh passion fruit would work just as well.
Enjoy!
Heather says
What a great recipe! Thank you for sharing this… I will undoubtedly make it again and again 🙂 I used 4 fresh passion fruits (I didn’t have any puree available) and it was perfect. I left my cake in the oven a few minutes too long waiting for the golden brown color in the photos here, which made the cake a bit dry, so I will follow instructions next time for time/texture and not worry too much about the color. It’s a unique dessert that totally wows anyone with a love for passion fruit. Goes great with a little whipped cream!
ImmaculateBites says
YAY! So happy to hear this! Thanks so much!!