Why You’ll Love This Recipe
I like this recipe because it uses just a few pantry ingredients but tastes like something special. The crushed pineapple keeps the dish moist and juicy, while the butter and cinnamon add richness and warmth. It’s also very versatile—I can serve it as a dessert, a brunch side dish, or even enjoy it as a sweet snack in the afternoon. Plus, it’s quick to put together, making it perfect for busy days when I still want something homemade.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 20oz can crushed pineapple with juice
¾ cup sugar
2 eggs
2 tablespoons cornstarch
2 teaspoons vanilla
1 ½ tablespoons butter, sliced into pats
1 teaspoon cinnamon
Directions
I preheat my oven to 350°F and grease a 9×9-inch baking pan.
In a large bowl, I mix together crushed pineapple, sugar, eggs, cornstarch, and vanilla until smooth and combined.
I pour the mixture into the prepared pan, then place the butter pats evenly on top and sprinkle with cinnamon.
I bake for 45 minutes, or until the edges are golden brown and the center is set.
I let it cool slightly before serving so the texture settles and the flavors blend perfectly.
Servings and Timing
This recipe makes 6 servings.
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Variations
Sometimes I add shredded coconut for extra tropical flair. I’ve also topped it with crushed graham crackers or chopped nuts before baking for a little crunch. If I want a lighter version, I reduce the sugar slightly since pineapple is naturally sweet. For a creamier twist, I stir in a bit of cream cheese or top it with whipped cream before serving.
Storage/Reheating
I store leftovers in the refrigerator, covered, for up to 4 days. To reheat, I warm individual portions in the microwave for 20–30 seconds. This dessert can also be enjoyed cold, and I’ve found that chilling it overnight enhances the flavor. For longer storage, I freeze it in airtight containers for up to 2 months and thaw in the fridge before reheating.
FAQs
Can I use fresh pineapple instead of canned?
Yes, I can use fresh pineapple, but I make sure to chop it finely and include some juice to keep the bake moist.
Do I need to drain the pineapple?
No, I always include the juice from the can since it helps with texture and flavor.
Can I make this in a larger pan?
Yes, I’ve doubled the recipe and baked it in a 9×13-inch dish with great results.
What can I serve this with?
I like it on its own, but it’s also delicious with a scoop of vanilla ice cream or a dollop of whipped cream.
Can I reduce the sugar?
Yes, I sometimes cut the sugar to ½ cup, and it still tastes sweet enough.
How do I know when it’s done baking?
I look for golden edges and a center that’s set but still soft.
Can I make this recipe dairy-free?
Yes, I replace the butter with coconut oil or a dairy-free margarine.
Does this taste better warm or cold?
I enjoy it both ways—warm for comfort and chilled for a firmer texture.
Can I add spices besides cinnamon?
Yes, I’ve added nutmeg or allspice for a different flavor twist.
Can I prepare this ahead of time?
Yes, I mix everything and refrigerate it, then bake it fresh when I’m ready.
Conclusion
I love making this Pineapple Bake because it’s easy, versatile, and always a hit. Whether I serve it warm out of the oven or chilled the next day, it delivers tropical sweetness with a cozy baked finish. It’s the kind of recipe I keep coming back to whenever I want something simple yet satisfying.
