Ingredients
- 20 oz can crushed pineapple with juices
- 3/4 cup sugar
- 2 large eggs
- 2 tbsp cornstarch
- 2 tsp vanilla extract
- 1 1/2 tbsp butter sliced into pats
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 350°F. Lightly grease a 9×9 inch baking dish and set aside.
- In a large bowl, stir together the pineapple with juices, sugar, eggs, cornstarch, and vanilla until fully combined.
- Pour pineapple mixture into prepared baking dish. Dot the top with butter pats and sprinkle with cinnamon.
- Bake for 45 minutes, until edges are bubbly and top is lightly golden.
- Allow to cool 5-10 minutes before serving warm, or chill completely to serve cold.
- Top with whipped cream or vanilla ice cream, if desired.
Notes
- For an extra tropical touch, stir in 1/2 tsp coconut extract with the vanilla.
- Add a handful of maraschino cherries or toasted coconut on top for pops of color and crunch.
- Make it boozy by drizzling on a touch of pineapple rum before serving!
