This easy pineapple bake is a warm, sweet, buttery dessert that comes together in minutes using simple pantry ingredients. With crushed pineapple baked into a soft, moist cake-like texture, it’s the perfect quick treat for family gatherings, potlucks, holidays, or last-minute desserts. It delivers all the flavor of a classic pineapple cobbler with almost no effort.
Why You’ll Love This Recipe
- Only six basic ingredients and no mixer required
- Quick 5-minute prep—perfect for last-minute baking
- Soft, warm, custard-like texture with bright pineapple flavor
- Budget-friendly and ideal for feeding a crowd
- Delicious served warm, chilled, or even for breakfast
- Naturally tropical flavor without overwhelming sweetness
- Foolproof recipe suitable for beginner bakers
Ingredients
For the Pineapple Bake
- 1 can (20 oz) crushed pineapple, drained
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 cup melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
Directions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish to prevent sticking.
Step 2: Mix the Batter
In a large bowl, combine the drained crushed pineapple, sugar, flour, melted butter, eggs, and vanilla extract. Stir until a smooth, even batter forms.
Step 3: Transfer to the Baking Dish
Pour the batter into the greased baking dish and spread it evenly with a spatula.
Step 4: Bake
Bake for 30–35 minutes, or until the top turns golden and a toothpick inserted into the center comes out clean.
Step 5: Cool and Serve
Let the pineapple bake cool slightly before serving. Enjoy warm, at room temperature, or chilled.
Tips for Best Results
- Drain the pineapple well to avoid excess moisture.
- Stir the batter just until combined to maintain a tender texture.
- For a firmer bake, add an extra tablespoon of flour.
- Use real butter for the best flavor and richness.
- Let the bake cool before slicing to avoid crumbling.
- Add a pinch of salt to balance sweetness if desired.
Variations & Substitutions
- Coconut version: Add 1/2 cup shredded coconut to the batter.
- Pineapple-upside-down style: Pour batter over melted butter and brown sugar in the pan.
- Gluten-free version: Use a 1:1 gluten-free flour blend.
- Lower-sugar option: Reduce sugar to 3/4 cup.
- Cinnamon twist: Add 1/2 teaspoon cinnamon to the batter.
- Nutty version: Fold in chopped pecans or walnuts.
Serving Suggestions
- Serve warm with vanilla ice cream or whipped cream.
- Drizzle with caramel sauce or honey for extra sweetness.
- Pair with coffee or tea for a cozy afternoon treat.
- Add a dusting of powdered sugar before serving.
Storage & Reheating
- Refrigerator: Store in an airtight container for 3–4 days.
- Freezer: Freeze in tightly wrapped portions for up to 2 months.
- Reheating: Warm slices in the microwave for 10–15 seconds or bake briefly at 300°F (150°C).
Nutrition Information
Per Serving (based on 9 servings):
- Calories: 245 kcal
- Carbohydrates: 36g
- Protein: 3g
- Total Fat: 10g
- Saturated Fat: 6g
- Polyunsaturated Fat: 0.5g
- Monounsaturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 50mg
- Sodium: 55mg
- Potassium: 120mg
- Fiber: 1g
- Sugar: 28g
- Vitamin A: 300 IU
- Vitamin C: 6mg
- Calcium: 20mg
- Iron: 0.8mg
Nutritional values are approximate and may vary with specific ingredients.
FAQ
Do I need to drain the pineapple?
Yes. Draining prevents the batter from becoming too wet and ensures proper baking.
Can I use pineapple chunks instead of crushed pineapple?
You can, but chop them finely so they blend evenly into the batter.
Can I double the recipe?
Yes. Use a 9×13-inch pan and bake for 35–40 minutes.
Can I make this ahead of time?
Absolutely. This dessert keeps well and can be served warm or chilled later.
Can I reduce the sugar?
Yes. Reducing the sugar to 3/4 cup still gives a balanced sweetness.