Description
Delight in this easy and delicious Pineapple Bake, a sweet and moist dessert featuring crushed pineapple baked into a tender, golden brown custard-like treat. Perfect for family gatherings or a comforting dessert, this recipe combines simple ingredients with straightforward steps to deliver a tropical-flavored classic.
Ingredients
Scale
Ingredients
- 2 cups crushed pineapple (with juice if canned)
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup all-purpose flour
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Grease an 8×8 or 9×9-inch baking dish thoroughly to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, granulated sugar, and vanilla extract until the mixture is smooth and slightly lightened in color.
- Add Pineapple: Fold in the crushed pineapple along with all the juice to evenly distribute the fruit throughout the mixture.
- Combine Dry Ingredients: Stir in the all-purpose flour and salt just until combined, being careful not to overmix to keep the texture tender.
- Incorporate Butter: Add the melted unsalted butter to the batter and mix until fully incorporated, ensuring an even consistency.
- Pour Into Dish: Pour the batter into the prepared baking dish, spreading it out evenly.
- Bake: Bake the mixture in the preheated oven for 45 to 55 minutes, or until the top turns golden brown and the center is set but still slightly wobbly.
- Cool and Serve: Allow the pineapple bake to cool for 10 to 15 minutes before slicing and serving to achieve the best texture and flavor.
Notes
- Using canned crushed pineapple in juice keeps the bake moist; drainage is unnecessary.
- Make sure not to overbake to prevent dryness; the center should be set but moist.
- For added texture, consider sprinkling chopped nuts on top before baking.
- Serve warm or at room temperature for best results.
- Store leftovers covered in the refrigerator for up to 3 days.
