Pineapple toffee pudding is a delightful and indulgent dessert that combines the tropical flavor of pineapple with the rich sweetness of toffee. Here’s a description of this mouthwatering treat:

Imagine sinking your spoon into a warm, moist cake infused with the tangy sweetness of pineapple. As you take your first bite, you’re greeted with bursts of juicy pineapple flavor that perfectly complement the rich toffee sauce that envelops the cake. The cake itself is soft and tender, with a light crumb that melts in your mouth.

What sets this dessert apart is the decadent toffee sauce that cascades over the cake, soaking into every crevice and infusing it with an irresistible sweetness. Made with butter, brown sugar, and cream, the toffee sauce is thick, rich, and utterly luxurious. As it combines with the pineapple flavor, it creates a symphony of sweet and tangy notes that dance on your taste buds with every bite.

Served warm with a dollop of whipped cream or a scoop of vanilla ice cream, pineapple toffee pudding is the ultimate comfort food dessert. It’s perfect for cozy nights in or special occasions when you want to impress your guests with a decadent and unforgettable treat.

Whether enjoyed on its own or paired with your favorite toppings, pineapple toffee pudding is sure to become a new favorite in your dessert repertoire. With its irresistible combination of tropical pineapple flavor and rich toffee sweetness, it’s a dessert that’s guaranteed to please even the most discerning palates.


1. Digestive biscuits ( or any other good brand) – 200 gram (powdered)
2. Unsalted butter – 4 tbsp
3. Pineapple – 3 cup (chopped)
4. Sugar – 6 tbsp
5. Whipping cream – 1 ½ cup
6. Vanilla essence – 1 tsp
7. Dulce De Leche (cooked condensed milk) – ½ can
8. Powdered sugar – ¼ cup
9. Condensed milk – ½ can
10. Chocolate syrup, strawberries and mint leaves – to garnish


1. In a deep bowl, combine together powdered biscuits and melted butter. Spread it in a pudding tray and cool in the refrigerator till the other layers are ready.
2. Cook together chopped pineapple and sugar in a heavy bottom pan and cook till thick stirring occasionally. Remove from flame and leave it to cool.
3. In another bowl, whip the cream and vanilla essence till creamy and stiff peaks are formed, with an electric beater (use chilled bowl and beater blades for best results while whipping cream). Move half of the cream to another bowl, combine the dulce de leche with the electric beater. Leave it to cool in the refrigerator till the next layer is ready.
4. Add powdered sugar and condensed milk to the remaining whipped cream and whip till combined evenly.
5. Spread half of the cooked pineapple over the biscuit base, top it with the dulce de leche cream layer, then add the remaining cooked pineapple (reserve little to garnish). Cover it with the whipped cream and garnish with the remaining cooked pineapple, chocolate syrup, strawberries and leave it to cool for about 2 hours. Serve.
Note : Whipping powder and chilled milk can be used instead of whipping cream. Use 3 sachets (36 gram * 3) of whipping powder and 1 1/2 cup of chilled milk instead of whipping cream.

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