Sweet Pineapple Bake (Print Version)
# Ingredients:
→ Pineapple Base
01 -
¾ cup granulated sugar
02 -
1 (20 oz) can of crushed pineapple, including juice
03 -
2 teaspoons of pure vanilla extract
04 -
2 large eggs
05 -
2 tablespoons of cornstarch
→ Topping
06 -
1 teaspoon ground cinnamon
07 -
1½ tablespoons butter, cut into small chunks
→ Optional For Serving
08 -
Whipped cream
09 -
Scoops of vanilla ice cream
# Instructions:
01 -
Set your oven to 350°F (175°C) and let it heat up while you prep.
02 -
Lightly grease a 9×9-inch pan so the bake doesn't stick and is simple to scoop out.
03 -
Combine the canned crushed pineapple (with juice), sugar, vanilla extract, eggs, and cornstarch in a big bowl. Stir it all together well until you see a smooth, even mix without any lumps.
04 -
Spoon your pineapple mixture into the greased pan. Spread it out so it's nice and level.
05 -
Scatter the butter chunks evenly over the top. Then sprinkle the cinnamon across the surface.
06 -
Pop the pan into the oven and bake for roughly 45 minutes. Once the edges are golden and the middle is solid, it's ready. Check by inserting a toothpick—if it comes out clean, you're good.
07 -
Take it out of the oven and let it cool for a bit. It's great warm or cooled down. Add a scoop of ice cream or some whipped cream if you like.
# Notes:
01 -
You can serve this warm dish as a sweet treat or pair it with savory main courses like ham.
02 -
For a hint of coconut flavor, mix in about ¼ cup of shredded coconut before baking.
03 -
Leftovers stay good in the fridge for up to three days. Reheat them gently in the microwave.