Let’s Dish About the Deliciousness
While incredible as a stand-alone treat, my favorite way to enjoy this pineapple bake is with a scoop of velvety vanilla ice cream slowly melting over top. The warm, tangy pineapple sauce mingled with creamy, cool ice cream is out-of-this-world delightful.
If serving for dessert, a little sweetened whipped cream takes it over the top. For something heartier, it also pairs beautifully next to a holiday ham or even breakfast sausages at brunch.
Speaking of brunches or potlucks, this pineapple bake can be served chilled or at room temperature which makes it perfect for toting. It also reheats exceptionally well – just pop it in the microwave or oven for a few minutes until warm and saucy again.
Whether for a special occasion or simply craving a fun tropical treat, this is the EASIEST, most crowd-pleasing pineapple bake you’ll make. So effortless yet insanely addictive!
Ingredients
20 oz can crushed pineapple with juices
3/4 cup sugar
2 large eggs
2 tbsp cornstarch
2 tsp vanilla extract
1 1/2 tbsp butter sliced into pats
1 tsp ground cinnamon
Instructions
Preheat oven to 350°F. Lightly grease a 9×9 inch baking dish and set aside.
In a large bowl, stir together the pineapple with juices, sugar, eggs, cornstarch, and vanilla until fully combined.
Pour pineapple mixture into prepared baking dish. Dot the top with butter pats and sprinkle with cinnamon.
Bake for 45 minutes, until edges are bubbly and top is lightly golden.
Allow to cool 5-10 minutes before serving warm, or chill completely to serve cold.
Top with whipped cream or vanilla ice cream, if desired.
Notes
For an extra tropical touch, stir in 1/2 tsp coconut extract with the vanilla.
Add a handful of maraschino cherries or toasted coconut on top for pops of color and crunch.
Make it boozy by drizzling on a touch of pineapple rum before serving!
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