Cherry Pineapple Kugel
Submitted by tptptp
A sweet noodle kugel layered with cherry pie filling or apricot preserves, crushed pineapple, and a crunchy cinnamon corn flake topping. A beloved Jewish comfort food.
YIELD
1 KugelPREP
20 minCOOK
40 minREADY
1 hrsIf you’ve never had kugel, think of it as the coziest noodle casserole you’ve ever encountered: sweet, custardy, fruity, and crowned with a crunchy topping that shatters when you dig your spoon in.
Cooked egg noodles get tossed with melted margarine, beaten eggs, sugar, vanilla, and crushed pineapple, then layered in a 9×13 pan with cherry pie filling (or apricot preserves if that’s more your style) spread right through the middle.
A topping of crushed corn flakes mixed with cinnamon and sugar goes on top, dotted with margarine, and baked until golden and set.
Variations
- Apricot version: Swap the cherry filling for a jar of apricot preserves for a tangy, sunshine-bright layer
- Dairy version: Use butter instead of margarine and add a cup of sour cream to the noodle mixture for extra richness
Kitchen Tips
- Use wide egg noodles for the best texture; they hold the custard without getting mushy
- Don’t skip tossing the noodles in melted margarine first; it keeps them from clumping
- Let the kugel rest 10 minutes after baking for cleaner slices
Ingredients
Directions
Lightly grease a 9 X13 baking dish .
Preheat oven to 350^F.
In a large mixing bowl, combine melted margarine with noodles; toss well to coat.
Add eggs, sugar, vanilla and pineapple; mixing well.
Pour ½ noodle mixture into prepared dish.
Spread with either cherry pie filling or apricot preserves.
Cover with remaining noodle mixture.
Lightly crush corn flakes and combine with sugar and cinnamon.
Sprinkle over top of kugel. Dot with margarine. Bake for 40 minutes or until golden.
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