Sweet Pineapple Bake (Print Version)
# Ingredients:
→ Pineapple Layer
01 -
2 teaspoons vanilla extract
02 -
2 tablespoons cornstarch
03 -
¾ cup sugar
04 -
2 eggs
05 -
1 (20 oz) can crushed pineapple, including its juice
→ Cinnamon Butter Topping
06 -
1 teaspoon cinnamon
07 -
1½ tablespoons butter, cut into small pieces
→ Optional Extras
08 -
Whipped cream
09 -
Vanilla ice cream
# Instructions:
01 -
Warm up your oven to 350°F (175°C).
02 -
Coat a 9×9-inch baking dish with some grease—this helps keep things from sticking and makes serving simpler.
03 -
In a big bowl, toss in the pineapple (with juice), sugar, eggs, cornstarch, and vanilla. Stir them all together until the mix looks smooth and there aren’t any lumps left.
04 -
Pour your pineapple mixture into the prepared baking pan. Smooth it out evenly with a spatula so it’s all level.
05 -
Scatter pieces of butter evenly on top of the pineapple mix. Shake on some cinnamon so it’s spread evenly, too.
06 -
Stick it into your heated oven and bake for roughly 45 minutes. The edges should get a golden color, and the middle needs to set fully. Check it with a toothpick—if it comes out clean, it’s good to go.
07 -
Once it’s out of the oven, let it rest for a bit before digging in. You can have it warm or wait until it’s cooled to room temp. Add ice cream or whipped cream, if you’re in the mood.
# Notes:
01 -
This dish works perfectly as a sweet treat or a side for savory items like ham.
02 -
For a more tropical vibe, throw in ¼ cup of shredded coconut before it bakes.
03 -
Keep leftovers in the fridge for three days max. Reheat them lightly in the microwave.