Baked Pineapple

Baked Pineapple


"We have this at every family gathering and there are NEVER any leftovers! This sugary pineapple concoction is perfect for an Easter meal because it can be used as a dessert or a side dish. Enjoy!"

Ingredients 1 h 10 m {{adjustedServings}} servings 207 cals

Serving size has been adjusted!

Original recipe yields 7 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 207 kcal
  • 10%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 43.7g
  • 14%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 55 mg
  • 2%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.
  2. In a mixing bowl, mix together the pineapple, sugar, cornstarch, water, eggs and vanilla. Pour the mixture into the prepared baking dish. Dot the mixture with butter and sprinkle with cinnamon.
  3. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour.
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Reviews 61

  1. 72 Ratings

Kaye Lynn

Oh my, this is good! I made this as a side for a spiral cut ham. It was wonderful and so easy. From now on I am making this every time I fix ham. Changes I made were: 1/2 cup sugar instead of a whole cup. Instead of adding water, I used the pineapple undrained. Seems to me it will give more flavor than draining and adding plain water. Also, I beat the eggs with a fork before I mixed in anything else. I used 1 tsp. of vanilla instead of 1 TBSP, it sounds like way too much for such a small recipe. My changes worked great. This is a delicious accompaniment to baked ham!! Thanks, Lisa!


It was really tasty without being too sweet but I suggest taking it easy on the cornstarch. I cut it to 1 1/2 tablespoonsful and that was plenty. If you add too much it's almost like thick bread pudding.


This is a very good recipe. I was searching for one like this to replace a family recipe I’d lost and no one else in my family can seem to find either. This came out very similar to the one I lost. I know my original one didn’t have vanilla in it, but I really liked that as an addition, so I’m planning on keeping it. I also used the pineapple juice instead of the water since I don’t see the point of draining it and tossing it and then adding water. I actually only used ¼ c. of sugar because I wanted it as a side dish and not too sweet. I think it still turned out very good and fairly sweet, so depending on what I’m making it for will probably use either ¼ c. or ½ c. of sugar in the future. I think with a whole cup of sugar it would have to be a relish/topping or dessert type thing (I like the ice cream idea one of the other reviewers mentioned) and not really a side, it would be very sweet. I took it to a holiday potluck and it was served more or less room temp, by the time people ate it, but everyone liked it.