Pineapple Bake Recipe

I truly believe everyone deserves a simple, heartwarming dessert, and this pineapple bake recipe is my go-to for just that. Its sweet aroma fills my kitchen as it bakes, promising crispy edges and a wonderfully tender, fruity center. Perfect for busy parents and home cooks, this dish is a quick win for dessert or a sweet side. I’ve been perfecting this simple, wholesome treat for years, and it’s a consistent crowd-pleaser on weeknights. Get ready for a super easy, surprisingly versatile dish that everyone will adore and you’ll want to make again and again!

Ingredient Guide with Flavor & Function

Every delicious pineapple bake recipe starts with quality ingredients. Here’s a look at what you’ll need and how each item contributes to this fantastic dessert:

• 794 g (28 oz) canned crushed pineapple, well-drained: Our fruity foundation, delivering sweet, tangy flavor and moisture. Draining well prevents a watery bake.
• 200 g (1 cup) granulated sugar: Sweetens the pineapple mixture and aids in achieving that lovely, bubbly consistency.
• 60 g (1/2 cup) all-purpose flour: A key thickener for the pineapple base, ensuring it sets beautifully.
• 113 g (1/2 cup) unsalted butter, melted: Adds richness and helps bind the pineapple filling together. (You can use salted butter; just omit any extra salt from the recipe.)
• 5 mL (1 teaspoon) alcohol-free vanilla extract: A classic flavor enhancer that harmonizes with the fruit and spices.
• 2.5 mL (1/2 teaspoon) ground green cardamom: This special spice brings a warm, aromatic, and slightly citrusy depth that truly elevates this pineapple bake recipe.
• 5 mL (1 teaspoon) fresh lime zest, finely grated: Infuses a bright, zesty perfume, balancing the sweetness. For best flavor, I opt for organic limes.
• Crumble Topping: (80 g (2/3 cup) all-purpose flour, 50 g (1/4 cup) granulated sugar, 55 g (1/4 cup) unsalted butter, cold and cubed, 60 g (1/2 cup) macadamia nuts, roughly chopped and toasted, 30 g (1/2 cup) unsweetened shredded coconut, toasted) These combine for a rich, buttery, and crunchy texture. (For a dairy-free version, use a plant-based butter alternative.)
• Lime Glaze: (120 g (1 cup) powdered sugar, 15 mL (1 tablespoon) fresh lime juice) Creates a smooth, tart-sweet drizzle.
• Garnish: (15 g (2 tablespoons) macadamia nuts, 10 g (2 tablespoons) unsweetened shredded coconut, both toasted) Adds a final elegant touch and extra crunch.

Cooking Instructions Made Simple

Creating this delicious pineapple bake recipe is wonderfully straightforward. Follow these steps for a perfect outcome, full of warm, inviting aromas:

1. Preheat your oven to 180°C (350°F). Lightly grease a 20×20 cm (8×8 inch) baking dish with butter or non-stick spray, ensuring even coverage for your family-friendly dessert.
2. In a large bowl, combine the well-drained crushed pineapple, 200 g granulated sugar, 60 g all-purpose flour, melted unsalted butter, vanilla extract, ground green cardamom, and fresh lime zest. Mix until all ingredients are thoroughly combined, creating a thick, aromatic filling.
3. Pour the pineapple mixture into your prepared baking dish, spreading it evenly with a spatula. You’ll see a vibrant, yellow base ready for its topping.
4. For the crumble topping, in a separate medium bowl, combine 80 g all-purpose flour, 50 g granulated sugar, cold cubed unsalted butter, 60 g chopped toasted macadamia nuts, and 30 g toasted unsweetened shredded coconut. Use your fingertips or a pastry blender to cut the butter into the dry ingredients until coarse crumbs form, feeling like wet sand. For a richer topping, you could add an extra 1/4 cup of chopped pecans here, enhancing the nutty flavor.
5. Evenly sprinkle the macadamia-coconut crumble topping over the pineapple mixture in the baking dish. If your crumble seems too wet and clumpy, add another tablespoon of flour until you achieve a crumbly texture. This layer will turn beautifully golden as it bakes.
6. Bake for 35-40 minutes, or until the topping is golden brown and the pineapple mixture is bubbly around the edges. The aroma of baking pineapple and toasted coconut will fill your kitchen, signaling doneness. For a slightly spicier kick, a pinch of ground ginger can be added to the pineapple mixture before baking.
7. Remove the baking dish from the oven and let it cool on a wire rack for at least 15 minutes before serving. This allows the pineapple bake to set slightly and intensify its flavors for a truly satisfying treat.
8. While cooling, prepare the lime glaze: In a small bowl, whisk together the powdered sugar and fresh lime juice until completely smooth and free of lumps. The glaze should be fluid enough to drizzle beautifully. To serve, scoop generous portions of the warm pineapple bake onto plates. Drizzle the lime glaze over each serving, then scatter a small cluster of reserved toasted macadamia nuts and shredded coconut for a final pop of crisp texture and visual appeal.

Common Mistakes to Avoid:

• Not Draining Pineapple Well: This is a pineapple bake recipe where well-drained pineapple is crucial for a firm, not watery, filling. Always press out excess liquid.
• Over-mixing the Crumble: Mix the crumble just until coarse crumbs form; over-mixing develops the gluten too much, leading to a tough topping instead of a crisp one.

Perfect Moments to Serve Pineapple Bake

This easy pineapple bake recipe is truly versatile, perfect for any family dinner or a potluck. Serve it warm for ultimate comfort or chilled for a refreshing treat.

• Pairings: Vanilla ice cream, whipped cream, or a healthier dollop of Greek yogurt.
• Make-ahead & Storage: Assemble up to 24 hours ahead (refrigerate). Baked pineapple bake freezes well for up to 3 months. Reheat in a 300°F oven or microwave.

Nutrition & Wellness Spotlight

Our pineapple bake recipe offers a delightful, family-friendly way to enjoy fruit, fitting into balanced eating with thoughtful adjustments.

• Protein Boost: Pair a slice with cottage cheese for a quick, high-protein snack.
• Low-Sugar Swaps: Use unsweetened crushed pineapple and a sugar-free yellow cake mix.
• Plant-Powered Energy: Pineapple provides natural sugars and vitamins for a boost.
• Dietary Adaptations: Easily a gluten-free recipe with gluten-free cake mix; good for meal prep for weight loss when portioned well.

Everyday Benefits Beyond the Plate

Beyond taste, this pineapple bake recipe offers practical advantages for busy home cooks.

• Time-Saving: Only 10 minutes active prep, ideal for weeknights.
• Affordable: Uses budget-friendly pantry staples.
• Nourishing: Provides a sweet treat with natural fruit goodness.
• Versatile: Delicious as a dessert or a unique sweet side.

Expert Tips & Adaptations for Pineapple Bake

Elevate your pineapple bake recipe with these flavor techniques and dietary swaps.

• Toasting Coconut: Toast shredded coconut for extra nutty flavor before adding.
• Crispier Crust: For a super crisp topping, broil the baked pineapple bake for the last minute (watch carefully).
• Flavor Adjustments: Add a pinch of nutmeg or cardamom to the cake mix; drizzle with caramel sauce after baking.
• Dietary Adaptations: Use vegan cake mix/dairy-free butter for vegan. Opt for sugar-free cake mix/unsweetened pineapple for diabetic-friendly pineapple bake. Check labels for allergens.

Questions Readers Often Ask

Can pineapple bake be prepped ahead for busy weeks?

Yes, assemble this pineapple bake recipe up to 24 hours in advance. Cover and refrigerate until ready to bake. Perfect for busy weeknights or meal prep!

What are the healthiest substitutes for pineapple bake?

For a healthier pineapple bake, use sugar-free or whole-wheat cake mix and unsweetened crushed pineapple. You can also slightly reduce the butter amount for a lighter version.

Can I use fresh pineapple instead of canned for this recipe?

I recommend canned crushed pineapple. It provides essential moisture and consistent sweetness to moisten the cake mix. Fresh pineapple often makes the bake too dry, altering texture.

How long does leftover pineapple bake last?

Store leftover pineapple bake covered tightly in the refrigerator for 3-4 days. For longer storage, individual portions freeze well. Reheat gently in the oven or microwave.

How do I know if my pineapple bake is fully cooked?

The pineapple bake is ready when its topping is golden brown and the pineapple mixture is visibly bubbling. A toothpick inserted should come out slightly moist, not wet.

Can I make individual servings of pineapple bake?

Absolutely! Bake this pineapple bake recipe in ramekins or muffin tins for individual portions. I use ramekins for easy lunch packing. Reduce baking time, watching for a golden-brown top.

Conclusion

This easy pineapple bake recipe is your ticket to a sweet, comforting, family-friendly treat for any dinner. I love how versatile it is; pin this recipe to your dessert board for quick meal ideas!

pineapple bake recipe

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• Author: Liana Brooks
• Total Time: 60 minutes
• Yield: 8 servings 1x
• Diet: General

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Description

This pineapple bake is a heartwarming and versatile dessert, perfect for busy parents and home cooks. It features crispy edges and a tender, fruity center, promising to be a consistent crowd-pleaser.

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Ingredients

Scale 1x2x3x

• 28 oz (794 g) canned crushed pineapple (well-drained)
• 1 cup (200 g) granulated sugar
• 0.5 cup (60 g) all-purpose flour
• 0.5 cup (113 g) unsalted butter (melted) (You can use salted butter; just omit any extra salt from the recipe)
• 1 teaspoon (5 mL) alcohol-free vanilla extract
• 0.5 teaspoon (2.5 mL) ground green cardamom
• 1 teaspoon (5 mL) fresh lime zest (finely grated) (For best flavor, opt for organic limes)
• 0.66 cup (80 g) all-purpose flour (for crumble topping)
• 0.25 cup (50 g) granulated sugar (for crumble topping)
• 0.25 cup (55 g) unsalted butter (cold and cubed) (For a dairy-free version, use a plant-based butter alternative)
• 0.5 cup (60 g) macadamia nuts (roughly chopped and toasted)
• 0.5 cup (30 g) unsweetened shredded coconut (toasted)
• 1 cup (120 g) powdered sugar (for lime glaze)
• 1 tablespoon (15 mL) fresh lime juice (for lime glaze)
• 2 tablespoons (15 g) macadamia nuts (toasted) (for garnish)
• 2 tablespoons (10 g) unsweetened shredded coconut (toasted) (for garnish)

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Instructions

1. Preheat Oven & Prepare Dish: Preheat your oven to 350°F (180°C). Lightly grease an 8×8 inch (20×20 cm) baking dish with butter or non-stick spray, ensuring even coverage.
2. Combine Pineapple Filling: In a large bowl, combine the well-drained crushed pineapple, 1 cup granulated sugar, 0.5 cup all-purpose flour, melted unsalted butter, vanilla extract, ground green cardamom, and fresh lime zest. Mix until all ingredients are thoroughly combined, creating a thick, aromatic filling.
3. Pour Pineapple Mixture: Pour the pineapple mixture into your prepared baking dish, spreading it evenly with a spatula.
4. Prepare Crumble Topping: For the crumble topping, in a separate medium bowl, combine 0.66 cup all-purpose flour, 0.25 cup granulated sugar, cold cubed unsalted butter, 0.5 cup chopped toasted macadamia nuts, and 0.5 cup toasted unsweetened shredded coconut. Use your fingertips or a pastry blender to cut the butter into the dry ingredients until coarse crumbs form (feeling like wet sand). (For a richer topping, you could add an extra 0.25 cup of chopped pecans here, enhancing the nutty flavor. If your crumble seems too wet and clumpy, add another tablespoon of flour until you achieve a crumbly texture).
5. Add Crumble Topping: Evenly sprinkle the macadamia-coconut crumble topping over the pineapple mixture in the baking dish. This layer will turn beautifully golden as it bakes.
6. Bake Until Golden: Bake for 35-40 minutes, or until the topping is golden brown and the pineapple mixture is bubbly around the edges. (For a slightly spicier kick, a pinch of ground ginger can be added to the pineapple mixture before baking).
7. Cool Before Serving: Remove the baking dish from the oven and let it cool on a wire rack for at least 15 minutes before serving. This allows the pineapple bake to set slightly and intensify its flavors.
8. Make Lime Glaze & Garnish: While cooling, prepare the lime glaze: In a small bowl, whisk together the powdered sugar and fresh lime juice until completely smooth and free of lumps. To serve, scoop generous portions of the warm pineapple bake onto plates. Drizzle the lime glaze over each serving, then scatter a small cluster of reserved toasted macadamia nuts and shredded coconut for a final pop of crisp texture and visual appeal.

Notes

Ensure pineapple is well-drained to prevent a watery filling. Avoid over-mixing the crumble to maintain a crisp topping. For storage, cover leftovers tightly and refrigerate for up to 3 days.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: General

Nutrition

• Serving Size: 1/8 of the bake
• Calories: 420 calories
• Sugar: 45 g
• Sodium: 80 mg
• Fat: 25 g
• Saturated Fat: 15 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 60 g
• Fiber: 3 g
• Protein: 2 g
• Cholesterol: 40 mg

Keywords: pineapple bake, easy dessert, sweet side, crispy edges, tender fruit, crowd-pleaser, weeknight, lime, macadamia, coconut