Golden Pineapple Sweet Bake
A warm, easy pineapple dessert made with crushed pineapple, cinnamon, butter, eggs, and pantry staples.
Equipment
- 9-inch square baking dish
- Large mixing bowl
- Measuring cups and spoons
- Spatula
Ingredients
- 1 can crushed pineapple 20 ounces, undrained
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tablespoons cornstarch
- 2 teaspoons vanilla extract
- 1 1/2 tablespoons unsalted butter sliced into small pats
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9-inch square baking dish.
- Combine the undrained crushed pineapple, sugar, eggs, cornstarch, and vanilla in a large bowl.
- Stir until the mixture is evenly combined and the cornstarch is blended in.
- Pour the mixture into the prepared dish and smooth the surface.
- Top with butter pats and sprinkle evenly with cinnamon.
- Bake for about 45 minutes, until the edges are golden and bubbling and the center is softly set.
- Cool for 10 to 15 minutes, then serve warm with ice cream or whipped cream.
Notes
- Do not drain the crushed pineapple.
- Allow the bake to rest before serving so the center can firm.
- Refrigerate leftovers in a covered container for up to four days.