The Best Pineapple Bake

A sweet and tangy dessert that combines tender pineapple with warm spices and a buttery crumble topping—perfect for cozy nights or casual gatherings. It’s simple yet full of flavor, and always a hit.

Why You’ll Love This Recipe

I love how this bake balances juicy pineapple with a crunchy, buttery topping that’s spiced just right. It’s effortless to assemble, yet feels homemade and comforting. Whether served warm with a scoop of ice cream or on its own, it always draws compliments.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• fresh pineapple, cored and chopped into bite‑size pieces

• granulated sugar

• brown sugar

• cornstarch (to thicken the filling)

• lemon juice

• ground cinnamon

• ground ginger (optional)

• rolled oats

• all‑purpose flour

• unsalted butter, melted

• salt

directions

1. I preheat the oven to 180 °C (350 °F) and grease a 9×9-inch baking dish.

2. I toss the pineapple with granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, and optional ginger in a large bowl.

3. I pour the pineapple mixture into the prepared dish.

4. In another bowl, I combine oats, flour, melted butter, a pinch of salt, and a bit more brown sugar until the mixture is crumbly.

5. I sprinkle the crumble topping evenly over the pineapple.

6. I bake for 35–40 minutes, until the filling is bubbling and the topping is golden brown.

7. I let the bake cool for a few minutes before serving warm, optionally topped with vanilla ice cream or whipped cream.

Servings and timing

• Servings: serves 6–8 as a dessert

• Prep time: about 10 minutes

• Cook time: 35–40 minutes

• Total time: approximately 45–50 minutes

Variations

• I add a handful of shredded coconut to the crumble topping for tropical flair.

• I mix in chopped macadamia or pecan nuts for extra crunch.

• I swap half the granulated sugar for maple syrup for deeper flavor.

• I stir in a few dashes of rum or coconut extract to the pineapple filling for richness.

• I fold in raspberries or mango chunks with the pineapple for more fruit variety.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm individual portions in the microwave for 30–45 seconds or reheat the whole dish in a 160 °C (325 °F) oven for 10 minutes until hot and bubbly. The topping stays delightfully crisp after reheating.

FAQs

1. Can I use canned pineapple instead of fresh?

Yes—I drain well and reduce the cornstarch slightly since canned pineapple is juicier. I always taste and adjust sugar accordingly.

2. Is there a gluten‑free version?

Definitely. I replace the flour with a gluten‑free blend and use gluten‑free oats for a safe and delicious alternative.

3. Can I prepare this ahead of time?

Absolutely. I assemble the bake up to a day ahead (without baking), cover and refrigerate it, then bake just before serving.

4. What’s a good topping besides ice cream?

I love serving it with whipped cream, coconut yogurt, or even a dollop of crème fraîche for a tangy contrast.

5. Can I use frozen pineapple?

Yes—I thaw and drain it first, then proceed as usual. I might bake a few minutes longer to allow extra liquid to evaporate.

Conclusion

I find The Best Pineapple Bake to be a delightful and easy dessert that captures tropical sweetness with cozy, crisp topping. It’s versatile, crowd-pleasing, and a warm taste of comfort. This has quickly become one of my favorite go-to sweets for sharing!