Pineapple Bake
A delicious and comforting dish that combines the sweetness of pineapple with a warm, crumbly topping. Perfect as a dessert or side dish for any occasion.
Ingredients
Main Ingredients
- 1 can 20 ounces crushed pineapple, drained Make sure to drain the pineapple well.
- 1 cup granulated sugar
- 1 cup all-purpose flour Can substitute with almond flour for gluten-free.
- 1 teaspoon baking powder
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 teaspoon vanilla extract
Optional Ingredients
- 1 cup shredded coconut Optional for added flavor and texture.
- 1 cup chopped nuts Optional for added flavor and texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the drained crushed pineapple and sugar. Stir until well mixed.
- In another bowl, whisk together the flour and baking powder.
- Add the melted butter, eggs, and vanilla extract to the pineapple mixture. Mix until combined.
- Gradually add the dry ingredients to the wet ingredients. Mix until just combined. If using, fold in the shredded coconut and chopped nuts.
- Pour the mixture into a greased baking dish, spreading it out evenly.
Baking
- Bake in the preheated oven for about 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and allow it to cool slightly before serving.
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Notes
Serve warm with a scoop of vanilla ice cream, whipped cream, or as a side dish with grilled meats. Storing tips: Cover leftovers with plastic wrap or transfer to an airtight container, refrigerate for up to five days, or freeze for three months.