The Most Tantalizing Pineapple Bake
A delightful and versatile dessert featuring sweet and tangy baked pineapple, topped with a crunchy mixture, perfect for any occasion.
Ingredients
Main Ingredients
- 1 can (20 ounces) crushed pineapple, drained Fresh pineapple can be used as an alternative.
- 1 cup brown sugar Can substitute with honey or coconut sugar.
- 1 cup all-purpose flour For gluten-free option, use a gluten-free flour blend.
- 1 teaspoon baking powder
- 1/2 cup unsalted butter, melted
- 1/2 cup shredded coconut Can sprinkle more on top for serving.
- 1 cup chopped nuts (like walnuts or pecans) Mixing oats with the nuts can add crunch.
- 1/2 teaspoon cinnamon Consider adding nutmeg or cardamom for variation.
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch square baking dish.
- In a medium bowl, mix together the brown sugar, flour, baking powder, cinnamon, and salt. Set this mixture aside.
- In a separate large bowl, combine the melted butter, vanilla extract, and eggs. Whisk until smooth.
- Gradually add the dry ingredients to the butter mixture, stirring until just combined.
- Fold in the crushed pineapple, shredded coconut, and chopped nuts until evenly distributed.
Baking
- Pour the batter into the prepared baking dish and spread it out evenly with a spatula.
- Bake in the preheated oven for about 30 to 35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Remove from the oven and allow it to cool for about 10 minutes before serving.
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Notes
For serving, cut into squares or scoop directly from the pan. Pair with whipped cream or vanilla ice cream and consider drizzling honey or maple syrup on top. You can also sprinkle toasted coconut or powdered sugar for extra flair.