Jane’s Kitchen: Creamy Pineapple Kugel

Creamy Pineapple Kugel 

by Jamie Geller 

Servings: 6 


1 8-ounce container whipped cream cheese (Temptee or other brand) 

1/2 cup sugar 

4 eggs 

3/4 cup potato starch or flour 

1 teaspoon baking powder 

1 (20 oz.) can crushed pineapple 

1/2 cup neutral-flavored oil 

1 teaspoon vanilla 

whole cored canned pineapple rings for garnish 



Preheat the oven to 350°F.

Combine cream cheese and sugar, mix well. Add eggs and mix well. Slowly pour in potato starch or flour 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 or 10-inch pie pan and decorate with pineapple rings, either one in the center or more around the edges. Bake for 40 minutes. Serve at room temperature or chilled.