Pineapple Bake
This Pineapple Bake is a warm, tropical custard-like dessert that is incredibly easy to whip together. It sits somewhere between a pudding and a cake—sweet, tangy, and subtly spiced with cinnamon. The cornstarch works with the eggs to thicken the pineapple juices, creating a velvety texture that is perfect for a holiday side dish or a cozy weeknight treat.
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Pineapple Bake
Ingredients:
| THE BASE | AMOUNT |
| Crushed pineapple (with juice) | 1 can (20 oz) |
| Granulated sugar | 3/4 cup |
| Eggs | 2 |
| Cornstarch | 2 tablespoons |
| Vanilla extract | 2 teaspoons |
| THE TOPPING | AMOUNT |
| Butter, sliced into pats | 1 1/2 tablespoons |
| Ground cinnamon | 1 teaspoon |
How To Make Pineapple Bake:
Step 1: Prep the Pan: Preheat your oven to 350°F. Lightly grease a 9×9-inch baking pan with butter or a quick spray of nonstick cooking oil to ensure the edges don’t stick as the sugars caramelize.
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Step 2: Mix the Custard: In a large mixing bowl, combine the 20 oz can of crushed pineapple (do not drain the juice!), the 3/4 cup of sugar, 2 eggs, 2 tablespoons of cornstarch, and 2 teaspoons of vanilla. Whisk vigorously until the eggs are fully incorporated and the cornstarch is dissolved without any lumps.
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Step 3: Assemble: Pour the mixture into your prepared baking pan. Arrange the 1 1/2 tablespoons of butter pats evenly across the surface. Finish by sprinkling the 1 teaspoon of cinnamon over the top.
Step 4: Bake to Perfection: Place the pan in the oven and bake for 45 minutes. You will know it is done when the custard has set and the edges are bubbling and starting to turn a beautiful golden brown.
