Passion Fruit Pudding Cake offers two treats in one – an airy, soufflé-like cake on 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 choose, 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.
Aah! I’m super excited to share this easy passion fruit cake pudding with you and win you over to join me in my passion fruit craze. 😉
What’s Behind the Name Passion Fruit?
Believe it or not, the flower’s name is related to Jesus’ crucifixion and resurrection. In 1700, missionaries from Brazil named the passion flower “flor das Cinco Chagas” or flower of five wounds. It was their way of introducing Christianity to the indigenous inhabitants through their educational program.
And, of course, passion fruit comes from the passion flower or passiflora species. In Spanish, it’s called maracuya, a little sour but so full of flavor.
Recipe Ingredients
Let’s get going with this easy pudding cake. You can make this dessert with frozen passion fruit puree any time of the year. And it will be just as good as the fresh ones without the seeds.
- Passion Fruit – This sweet and tart fruit contains nutrients such as vitamin C and A, antioxidants, and minerals, like potassium, magnesium, iron, and calcium. And oh, keep the seeds and pulps because they add flavor and texture to our mousse cake.
- Milk and Butter – Thanks to these two, our passion fruit pudding cake turns out creamy and buttery every time.
- Meringue – The whipped egg whites and sugar make it irresistibly soft and smooth with melt-in-your-mouth delectable goodness.
- All-Purpose Flour – But, of course, our dessert won’t hold without the flour. It will help to stabilize our fruity-based mousse.
- Rum and Lemon – Their complex flavors complement the cake as a whole, giving it a bright and refreshing citrusy goodness with a kick of robust flavor. Feel free to skip the rum to make this heavenly dessert alcohol-free.
How to Make Passion Fruit Pudding
Make the Cake Batter
- Preheat oven to 350°F/180°C – Grease a 2-quart oven-safe dish (ceramic, glass, or Pyrex custard cups) or eight 4-ounce ramekins generously with cooking spray. Set aside.
- Whisk Dry Ingredients – Whisk together granulated sugar, salt, and flour in a medium bowl. Set aside.
- Mix the Wet Ingredients – In a large bowl, whisk together the egg yolks, butter, milk, rum, lime zest, lime juice, passion fruit puree, and passion fruit pulp until thoroughly combined.
- Combine – Add the wet mixture to the flour mixture and whisk until combined.
Make the Meringue
- Beat Until Stiff Peaks Form – Using an electric mixer, beat the egg whites for about a minute, then add about a tablespoon of sugar if desired – it’s optional. Continue mixing on medium-high until stiff peaks form; this may take 2-3 more minutes. (Photos 1-2)
- Fold– Using a spatula, carefully fold in ¼ of the egg whites mixture, and then fold in the remaining until well incorporated. (Photos 3-4)
Bake the Pudding
- 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 halfway up the sides of the ramekins or casserole dish.
- Bake for 25-30 minutes or until the top of the cake turns light golden and puff slightly (do a test with your finger, it should feel spongy and spring back a bit but hold a shallow indentation.
- Refrigerate Before Serving – Let the cake cool to room temperature. Refrigerate for 2 hours or more before serving (you can refrigerate it for 24 hours).
Recipe Variations
- Fruity Additions – Take this passion fruit mousse cake to another level by incorporating more fruits into the batter. Coconut, mango, lime, and pineapple are excellent choices for this.
- Toppings – Aside from powdered sugar, you can go all out with toppings, such as whipped cream and vanilla ice cream, to make our pudding more delectable and enticing.
Tips and Tricks
- If you want sauce at the bottom of the cake, you must use a water bath. The bain-marie should be in a baking or roasting pan larger than whatever you are baking the cake in (ramekins, casseroles, or baking dish).
- The water level usually determines how creamy the layer is at the bottom of the dish – the middle of the casserole is an excellent 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.
Make-Ahead Instructions
I recommend making this cake a day ahead since it needs time to set and firm up in the refrigerator. And I guarantee it will taste much better the next day because the flavors meld beautifully.
Serving and Storage Instructions
Once cooled, cover the dish tightly with a cling wrap and refrigerate. The pudding cake will keep in the fridge for four days or two months in the freezer. You can do the same with the leftovers. When ready to serve, defrost it naturally in the fridge overnight or for 1-2 hours on the countertop.
You can also store passion fruit puree for future use. Keep the puree in an airtight glass container for four days. You can also use an ice cube tray for easy storage. Once frozen, transfer the cubes to a freezer-safe resealable bag and freeze again. They will keep for six months. Thaw and use them to make passion fruit desserts and juice anytime. 😉
FAQs
Some doctors say passion fruit boosts the immune system, improves blood flow, and reduces stress. This is because passion fruit is packed with antioxidants, fiber, vitamins, and minerals, despite its high water content.
Aside from this delicious self-saucing pudding, you can also make cakes and pastries, such as cheesecake, mousse, tart, pavlova, and roulade. Passion fruit also makes refreshing beverages.
A pudding that produces a sauce at the bottom after it is done baking. The water bath or bain-marie creates a luscious dessert with a special sauce, making it even more enjoyable.
What to Serve with Passion Fruit Pudding Cake
Complete your perfect dessert with the easy and refreshing cocktail recipes below.
- Mai Tai
- Pina Colada
- Jungle Juice
- Peach Bellini
- Strawberry Daiquiri
More Fruity Desserts to Try
Conclusion
These health benefits from passion fruit are enough reasons to make you fall in love quickly with this fruit. Not to mention all the fantastic recipes you can make with them. What was your first experience with passion fruit? Let me know in the comments! 😉
Watch How to Make It
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This blog post was originally published in October 2015 and has been updated with additional tips and a video.
Passion Fruit Pudding Cake
Ingredients
- 2 fresh passion fruit, sub ¼ cup passion fruit puree
- ¼ cup (60ml) passion fruit puree
- ⅔ cup (120g) granulated sugar
- ⅓ cup (40g) all-purpose flour
- 3 large eggs, separated
- ⅓ cup (75g) butter, melted
- ¾ cup (177ml) whole milk
- ¼ teaspoon (1.5g) salt
- 1 tablespoon (15ml) lemon or lime juice
- 1 tablespoon lime zest
- 1 tablespoon (15ml) rum, optional
Instructions
- Preheat the oven to 180°C/350°F. Grease a 2-quart oven-safe dish (ceramic, glass, Pyrex custard cups) or eight 4-ounce ramekins generously with cooking spray and set aside.
- Whisk together granulated sugar, salt, and flour in a medium bowl. Set aside.
- In a large bowl, whisk together the egg yolks, butter, milk, rum, zest, lime juice, passion fruit puree, and passion fruit pulp until fully combined.
- Add the wet mixture to the flour mixture and whisk to combine.
- Using an electric mixer, beat the egg whites for about a minute, then add about a tablespoon of sugar if desired – it's optional. Continue mixing on medium-high until stiff peaks form; this may take about 2-3 more minutes.
- Using a spatula, carefully fold in ¼ of the egg white 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 halfway up the sides of the ramekins or casserole dish. Bake for 25-30 minutes or until the top turns light golden and puff slightly (do a test with your finger, it should feel spongy and spring back a bit but hold a shallow indentation.
- Let the cake cool to room temperature. Refrigerate for 2 hours or more before serving (up to 24 hours).
Tips & Notes:
- If you want sauce at the bottom of the cake you have 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, up to 4 hours, refrigerate, and then baked when ready.
- Sub passion fruit puree with mango or pineapple puree.
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Katie says
This cake was amazing!! I beat the eggs to stiff peaks and ended up with a grainier looking cake layer than yours. I also strained the seeds because I didn’t pay attention to your photos when I actually baked it. I guess it made for a very smooth experience.
Question: my husband loved the sauce layer and has asked me to make more of the “pudding.” Could I accomplish a thicker sauce layer with less bake time? Thanks!
ImmaculateBites says
Yes you definitely can.
Nat says
Should I beat the eggs until soft peaks are formed (like your picture) or until stiff peaks are formed (like your recipe says)?
Mines just in the oven now but it had small clumps in it and didn’t look like your pictures 🙁
ImmaculateBites says
Beat until soft peaks form .Hope it works out well .
Nat says
Thanks!! I brought it to stiff peaks – still tasted good! But will try to soft peaks next time as it will probably combine better. Thanks for the yummy recipe!
Lisa says
I have the actual fruit. How do I make puree? Blend with water, then strain?
ImmaculateBites says
Yes . Use very little water. I make it without water if it’s juicy.
Elza Varghese says
Can this be made in a metal pan?
ImmaculateBites says
Hi Elza! As long as it is oven safe, then it could work.
Lisa Applebee says
Also, would you reccomend this recipe over making a passion fruit panna cotta? My dad has trouble swallowing and wanted to make something special for fathers day.
ImmaculateBites says
If he is into soft and creamy then go with panna cotta . If not this would do just fine, it is soft and easy to swallow. Enjoy!
Lisa Applebee says
THANK YOU SO MUCH! also can i make the cake today and serve tomorrow?
ImmaculateBites says
Yes you can.
ED says
Hi,
I only have frozen passion fruit purée. How
much do I need for this recipe?
Thank you,
ED
ImmaculateBites says
Hi ED! For the recipe, you can use a total of 1/2 a cup of your passion fruit purée. Do let me know how it works out for you.
Genevieve says
This turned out PERFECTLY!!!! I was amazed how fluffy it was. I only had canned passion fruit so I sifted out the seeds. Then, I put half at the bottom of the baking dish and put half in the cake batter. It was delicious! I’m going to make it again today without the water bath to see how it goes as a cake…
ImmaculateBites says
Glad it did. Thanks for sharing this with us. I have tried it without the waterbath and it was equally delicious as a cake , but I do prefer the creamy part.
Auggie says
This looks lovely! I love passionfruit as a drink but I shall experiment with it starting with this recipe. Thank you for sharing.
ImmaculateBites says
Hi Auggie. I am so excited for you to try out this recipe! :). Do let me know how it works out for you
Maki says
What is a passion fruit sub? I want to make this recipe in a couple of days, and need to get the ingredients down.
ImmaculateBites says
It’s frozen puree passion fruit , available in some supermarkets and latino markets, depending on your neighborhood.
Liya says
Lovely recipe can’t wait to try. I don’t have any purees on hand. Do you know how I can make one out of passionfruit? I have many.
ImmaculateBites says
Hi Liya! If you do not have passionfruit puree, no worries. Just substitute with 2 more passion fruits and you are good to go!
Shireen says
Hi Wendy this is a fab recipe . Done it 2x in a week and shared too. Confined and with a big passionfruit harvest had to try new treats and it definitely is one ! Love it.
to eat
Cassie says
We have so much passion fruit from our yard and I was just waiting to find the perfect recipe to use them. Best recipe ever, even my parents approve and they’re hard to win over for desserts (they don’t like too sweet). Thank you thank you thank you!
ImmaculateBites says
Awww… This really warmed my heart, Cassie. I am so glad your parents approved too, Yay :)! Thank you for your feedback!
Abigail says
Can this be served warm?
ImmaculateBites says
Hi Abigail. Yes, you could eat it warm but the flavors of this Passion Fruit Pudding Cake really come through when eaten cold.
Lisa Applebee says
Hi, can I make this today then refrigerate and serve cold tomorrow?
ImmaculateBites says
Yes , this can be eaten hot or cold.
Wendy says
Hello! I don’t have passionfruit puree, but I do have a lot of fresh passionfruit. Can I sub in one extra fresh passionfruit for the 1/4c puree, so that I’m using 3 passion fruit total instead of 2? Thank you!
ImmaculateBites says
Hi Wendy. You will need 4 passion fruits instead of 2 to get the measurement right. You could also sub with mango puree, pineapple or lemon juice. Happy cooking!
Em says
Hi there – I’ve tried it before with regular flour and it was to die for! We recently received some passion fruit and this recipe naturally came to mind. However, because of the corona curfew I’m running low on flour. Do you think I would be able to use whole wheat flour in this recipe or would that throw everything off?
ImmaculateBites says
Hello, My suggestion is to try it out. It might not rise as much but it will still be tasty.