This Pineapple Bake is a warm, tropical dessert that’s incredibly easy to make. It’s a cross between a pudding and a cake—sweet, tangy, and lightly spiced with cinnamon. Cornstarch and eggs thicken the pineapple juice into a velvety custard, making it perfect as a holiday side dish or a cozy weeknight treat.
Ingredients:
Base:
-
- 1 can (20 oz) crushed pineapple (with juice)
- ¾ cup granulated sugar
- 2 eggs
- 2 tbsp cornstarch
- 2 tsp vanilla extract
Topping:
- 1½ tbsp butter, cut into small pats
- 1 tsp ground cinnamon
Instructions:
Step 1: Prep the Pan
Preheat oven to 350°F (175°C). Lightly grease a 9×9-inch baking pan with butter or nonstick spray to prevent sticking.
Step 2: Mix the Custard
In a large bowl, combine the pineapple (with juice), sugar, eggs, cornstarch, and vanilla. Whisk until smooth and lump-free.
Step 3: Assemble
Pour the mixture into the prepared pan. Evenly dot with butter pats and sprinkle cinnamon on top.
Step 4: Bake
Bake for 45 minutes, until the custard is set and the edges are bubbling and turning golden brown. Let cool slightly before serving.
