Pineapple Bake is a soft, custardy, sweet-tart dessert made from crushed pineapple, eggs and sugar, baked under dots of butter and a sprinkle of cinnamon until the edges turn golden. It is an easy old-fashioned side for holiday ham or a simple dessert with a scoop of ice cream.
How to make pineapple bake: Whisk crushed pineapple and its juice with sugar, eggs, cornstarch, vanilla and salt, pour it into a greased 9×9-inch pan, dot with butter, sprinkle with cinnamon and bake at 350°F for 40 to 45 minutes until set. Rest 10 minutes before serving.
Why You’ll Love It
- Pantry ingredients: a can of crushed pineapple, eggs, sugar and cornstarch.
- Ten minutes of prep: whisk, pour and bake.
- Sweet and tangy: bright pineapple in a soft, custard-like bake.
- Side or dessert: great next to ham or topped with whipped cream.
Ingredient Notes
Crushed pineapple: One 20-ounce can, juice and all. The juice is part of the custard, so do not drain it.
Eggs and cornstarch: Two eggs and two tablespoons of cornstarch thicken the pineapple into a soft, sliceable custard as it bakes. Whisk the cornstarch in well so there are no lumps.
Sugar and vanilla: Three-quarters of a cup of sugar balances the tart pineapple, and vanilla rounds out the flavor.
Butter and cinnamon: Pats of butter on top melt into golden pools, and a thin layer of cinnamon gives a warm, spiced top. I dust the cinnamon through a small sieve so it lands evenly.
More recipes you might like
Ingredients
- 1 can (20 oz) crushed pineapple, with juice
- 3/4 cup sugar
- 2 eggs
- 2 tbsp cornstarch
- 2 tsp vanilla extract
- 1 1/2 tbsp butter, sliced into pats
- 1 tsp cinnamon
- 1/8 tsp salt
How to Make Pineapple Bake
1. Heat the oven. Preheat your oven to 350°F (175°C).
2. Grease the pan. Grease a 9×9-inch baking pan.
3. Mix. In a large bowl, combine the crushed pineapple with its juice, sugar, eggs, cornstarch, vanilla and salt. Whisk until smooth with no lumps.
4. Pour. Pour the mixture into the pan and spread it evenly.
5. Top. Dot the top with the pats of butter and sprinkle the cinnamon evenly over it.
6. Bake. Bake for 40-45 minutes, until the edges are golden, the center no longer sloshes, and the middle reaches 160°F (71°C) on a food thermometer. A toothpick may show moist crumbs.
7. Rest. Let it rest for at least 10 minutes, then serve warm or at room temperature.
How to Tell When Pineapple Bake Is Set
This is an egg custard, so the center is what matters. Give the pan a gentle shake: when it is done, the middle wobbles slightly as one piece instead of sloshing like liquid, and the edges are golden and pulling away from the pan.
A thermometer makes it certain: egg dishes are done at 160°F in the center. Do not wait for a completely dry toothpick; a few moist crumbs are normal because of the fruit.
The rest finishes the job. The custard keeps firming as it cools for 10 minutes, and I always wait before scooping so each serving holds together.
Serving It With Holiday Ham
Pineapple and ham are a classic pairing: the sweet-tart custard cuts through the salty, smoky meat the same way a pineapple glaze does. Bake the pineapple bake while the ham rests, since both like a 350°F oven, and serve it warm in small scoops as a side.
For a bigger holiday table, double the recipe and bake it in a 9×13-inch dish. A larger, deeper bake may need a few more minutes, so rely on the center check rather than the clock. It also holds well on a warm buffet for an hour.
Tips for Success
Why is my pineapple bake runny?
It came out before the center set, or the cornstarch was not mixed in. Whisk until smooth and bake until the middle reaches 160°F.
Why is it watery on the bottom?
It was served too hot. Let it rest at least 10 minutes so the juices settle into the custard.
Why did the top get too dark?
The cinnamon layer was thick or the oven ran hot. Sprinkle a thin, even layer and cover loosely with foil if it browns early.
Why is the texture grainy?
The eggs cooked too fast in a hot oven or the bake went too long. Keep the oven at 350°F and take it out as soon as the center is set.
Variations
- Bread pudding style: fold a cup of cubed day-old bread into the pineapple mixture for a heartier bake.
- Coconut: sprinkle shredded coconut over the top with the cinnamon.
- Brown sugar: swap some of the white sugar for brown sugar for a caramel note.
For a sweet and savory pineapple side, try Paula Deen Pineapple Casserole, with sharp cheddar under a buttery cracker crust.
Storage & Reheating
Because it is made with eggs, refrigerate leftovers within 2 hours in a covered container and eat them within 3 to 4 days, following USDA FSIS guidance for leftovers. Serve cold or warm portions in the microwave.
What to Serve With It
Serve it warm with vanilla ice cream or whipped cream, or as a sweet side for holiday ham. For more pineapple desserts, try Southern pineapple cake, pineapple upside-down cake, no-bake pineapple cream dessert or Hawaiian pineapple coconut fluff. For a savory pineapple dinner, there is slow cooker pineapple pork loin, and for another rich dessert, German chocolate cake.
Frequently Asked Questions
Is pineapple bake a side dish or a dessert?
Both. It is a classic sweet side next to baked ham at holidays, and it works as a dessert with ice cream or whipped cream.
Can I use fresh pineapple?
Canned crushed pineapple works best, because its juice is part of the custard. Fresh pineapple contains an enzyme that can keep the eggs from setting properly.
Can I make it ahead?
Yes. Bake it a day ahead, refrigerate it covered and serve it cold or warmed.
Final Notes
Keep all the pineapple juice in the mix and let the bake rest before serving. If you have a question or make it, tell me how it turned out in the comments.
Pineapple Bake Recipe
Want This Recipe Later?
We'll send this recipe straight to your inbox.
Ingredients
- 1 can crushed pineapple 20 oz, with juice
- 3/4 cup sugar
- 2 eggs
- 2 tbsp cornstarch
- 2 tsp vanilla extract
- 1 1/2 tbsp butter sliced into pats
- 1 tsp cinnamon for the top
- 1/8 tsp salt
Instructions
- Start by preheating your oven to 350°F (175°C).
- Grease a 9×9-inch baking pan to prevent sticking and ease serving.
- In a large bowl, combine the crushed pineapple with juice, sugar, eggs, cornstarch, vanilla extract, and salt. Whisk until smooth, with no lumps.
- Pour the pineapple mixture into the prepared pan, spreading it evenly with a spatula.
- Dot the top with pats of butter and sprinkle an even layer of cinnamon over the top.
- Bake for 40-45 minutes, until the edges are golden, the center no longer sloshes, and the middle reaches 160°F (71°C) on a food thermometer. A toothpick may show moist crumbs.
- Remove from the oven and let the bake rest for at least 10 minutes before serving warm or at room temperature.
Notes
Nutrition
Made this recipe? Tap a star to rate it.
Made this recipe?
Tap a star to rate it. It helps other cooks find it.
Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
1 comment
The picture does not match the recipe shown here- that is not crushed pineapple.