- 20 oz can crushed pineapple with juices
- 3/4 cup sugar
- 2 large eggs
- 2 tbsp cornstarch
- 2 tsp vanilla extract
- 1 1/2 tbsp butter sliced into pats
- 1 tsp ground cinnamon
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Preheat oven to 350°F. Lightly grease a 9×9 inch baking dish and set aside.
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In a large bowl, stir together the pineapple with juices, sugar, eggs, cornstarch, and vanilla until fully combined.
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Pour pineapple mixture into prepared baking dish. Dot the top with butter pats and sprinkle with cinnamon.
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Bake for 45 minutes, until edges are bubbly and top is lightly golden.
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Allow to cool 5-10 minutes before serving warm, or chill completely to serve cold.
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Top with whipped cream or vanilla ice cream, if desired.
- For an extra tropical touch, stir in 1/2 tsp coconut extract with the vanilla.
- Add a handful of maraschino cherries or toasted coconut on top for pops of color and crunch.
- Make it boozy by drizzling on a touch of pineapple rum before serving!
There you have it – ridiculously easy yet over-the-top tropical deliciousness in every single bite! The most tantalizing pineapple bake you’ll make, no question. Whip it up, grab a spoon, and dig into the island-y flavors soon. Your taste buds can thank me later!
