There’s no wrong occasion for this recipe, but it’s especially perfect alongside a baked ham at a holiday dinner. I’ve even been known to mix in a few maraschino cherries at Easter which the kids never fail to fight over. Give it a try and I’m sure you’ll love this tangy dish as much as we do. Don’t forget to try it with a scoop of ice cream!
INGREDIENTS
- 1 20oz can crushed pineapple with juice
- ¾ cup sugar
- 2 eggs
- 2 tablespoons cornstarch
- 2 teaspoons vanilla
- 1 ½ tablespoons butter, sliced into pats
- 1 teaspoon cinnamon
- PREPARATION
- Preheat oven to 350 degrees F and grease a 9×9 baking pan.
- In a large bowl, combine pineapple, sugar, eggs, cornstarch, and vanilla. Mix until well combined.
- Transfer mixture to the prepared baking pan and top with the butter pans and cinnamon.
- Bake for 45 minutes or until edges begin to turn golden.
