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Pineapple Brown Sugar Kugel
This recipe is kosher for Passover.
Pineapple Brown Sugar Kugel Pareve
1 hour, 36 minutes 30 minutes
6 minutes
1 hour
10 to 12 servings

  • ½ cup (1 stick) margarine
  • ⅔ cup dark brown sugar
  • 1 (20-oz.) can unsweetened pineapple slices or chunks (drained/juice saved)
  • ½ cup pineapple juice from canned pineapple
  • 8 matzahs, broken in 1½x2-inch pieces
  • ¾ cup raisins
  • 4 eggs
  • ¾ cup granulated sugar
  • ⅓ cup plus 2 Tablespoons vegetable oil
  • ⅓ cup kosher for Pesach coffee liqueur (optional)
  • 1 teaspoon cinnamon

    For Topping:
  • 1 Tablespoon brown sugar
  • 1 teaspoon cinnamon
  • ¼ cup chopped walnuts or almond slivers
  • 1 Tablespoon margarine, cut into pieces

  1. Preheat oven to 350°F.
  2. Melt margarine and pour into a 9-by-13-inch baking pan, preferably glass. Make sure all sides are greased.
  3. Sprinkle brown sugar evenly over bottom. Arrange pineapple slices to cover the bottom.
  4. In a bowl, cover matzah pieces with warm water to soften. Soak for 3 to 4 minutes. Drain, squeezing out liquid completely.
  5. In a bowl, cover raisins with hot water. Soak for 3 to 4 minutes to plump. Drain.
  6. In large bowl, whisk together eggs, sugar, oil, reserved pineapple juice, liqueur and cinnamon. Mix the matzah and raisins into the egg mixture.
  7. Pour matzah mixture over pineapples in baking pan.
  8. Bake for 1 hour or until golden brown.

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