Pineapple pudding cake – I adapted this recipe to make it from scratch w/ fresh pineapple.

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This is the original recipe.
My adaptations:
I halved it and made it in a 9″ spring form pan.
I used this one bowl yellow cake recipe rather than use a packaged cake mix. (and I halved this recipe as well).
I used a cooked vanilla pudding mix instead of instant (and added the egg yolk).
I used fresh pineapple instead of canned.
I used palm sugar instead of granulated.
I added about 2 tablespoons of rum to the cake – by spooning it across the top of the cake after it had cooled.
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