A luscious, custard-like dessert that combines sweet crushed pineapple, warm cinnamon, and a silky vanilla-egg base—baked until golden and wobbly. With just 7 ingredients and one bowl, this effortless treat delivers tropical comfort in every spoonful. Whether served warm with ice cream or chilled like a creamy pie, it’s the ultimate no-fuss dessert for busy days, potlucks, or last-minute guests.
Why You’ll Love This Recipe
This isn’t just another pineapple dish—it’s simplicity perfected. Inspired by vintage church cookbooks and retro Jell-O-era desserts, this bake comes together in minutes with pantry staples and bakes into a creamy, dreamy cross between a cobbler and a custard. It’s sweet but not cloying, rich without being heavy, and bursting with bright pineapple flavor.
Perfect for:
- Weeknight desserts
- Holiday side dishes (especially Thanksgiving!)
- Make-ahead treats
- Freezer-friendly snacks
Ingredients
For the Pineapple Bake
- 1 (20 oz) can crushed pineapple in juice (do not drain!)
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- 2 tbsp (16g) cornstarch (thickens into a smooth custard)
- 2 tsp pure vanilla extract
- 1½ tbsp (21g / 3 pats) unsalted butter, sliced
- 1 tsp ground cinnamon
Optional Upgrades
- ½ tsp coconut extract (for tropical flair)
- ¼ cup toasted coconut flakes (adds crunch and aroma)
- ¼ cup chopped maraschino cherries (color and sweetness)
- A splash of pineapple rum or Malibu (adult version only)
- Whipped cream or vanilla ice cream (for serving)
Step-by-Step Instructions
1. Preheat & Prep
- Preheat oven to 350°F (175°C).
- Lightly grease a 9×9-inch baking dish with butter or nonstick spray.
2. Mix the Batter
In a large bowl:
- Stir together undrained crushed pineapple, sugar, eggs, cornstarch, and vanilla extract (plus coconut extract, if using).
- Mix until completely smooth and well blended (~1 minute).
3. Pour & Top
- Pour mixture into the prepared pan.
- Dot the surface with butter pats—they’ll melt and create little pools of richness.
- Sprinkle evenly with cinnamon (and cherries or coconut, if adding).
4. Bake Until Golden & Set
- Bake 45 minutes, until:
- Edges are bubbly
- Center is slightly jiggly but set
- Top is light golden brown
5. Cool & Serve
- Let cool 5–10 minutes for warm, spoonable texture.
- Or chill at least 2 hours (or overnight) for a firmer, pie-like consistency.
Serve in bowls topped with:
- A dollop of whipped cream
- A scoop of vanilla ice cream
- A drizzle of rum (for adults)
You Must Know
- Do NOT drain the pineapple —the juice is essential for moisture and balance.
- Cornstarch is key —it thickens into a creamy custard without flour clumps.
- Use room-temp eggs —cold eggs may cause separation.
- Tastes better the next day! Flavors deepen overnight.
- Freeze for later —wrap individual portions and thaw in fridge.
Storage Tips
- Store covered in the fridge for up to 5 days.
- Freeze for up to 3 months —thaw overnight in the refrigerator before serving.
- Reheat gently in microwave (15–20 seconds) for warm comfort.
Ingredient Substitutions
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