Pineapple Bake

This Pineapple Bake is a quintessential warm dessert—somewhere between a crustless pie and a tropical pudding. By whisking the eggs and cornstarch directly into the crushed pineapple and its juices, you create a custard-like base that sets up beautifully in the oven. The cinnamon-dusted butter pats on top melt into the sugar to form a light, caramelized “crust” that cuts through the bright acidity of the fruit.

Pineapple Bake

Ingredients:

How To Make Pineapple Bake:

Step 1: Prep the Oven and Pan: Preheat your oven to 350°F. Lightly grease a 9×9-inch baking pan with butter or nonstick spray.

Tip: Using a glass baking dish is great for this recipe because it allows you to see the edges turning golden-brown, ensuring you don’t over-bake the custard center.

Step 2: Whisk the Custard: In a large mixing bowl, combine the crushed pineapple (do not drain the juice!), sugar, eggs, cornstarch, and vanilla. Whisk vigorously until the eggs are fully incorporated and the cornstarch is dissolved.

Tip: The cornstarch is the “glue” that prevents the pineapple juice from being watery. Make sure there are no white clumps of starch before you pour it into the pan.

Step 3: Assemble: Transfer the mixture into your prepared baking pan. Arrange the butter pats evenly across the top and sprinkle with the cinnamon. As the butter melts, it will carry that cinnamon flavor across the entire surface of the bake.

Step 4: Bake to Set: Bake for 45 minutes. You’re looking for the edges to be slightly bubbly and golden, while the center should be set with just a slight, firm jiggle.