This Pineapple Bake is a beloved retro classic—part casserole, part dessert—that blends the bright tang of pineapple with creamy richness and a buttery crumb topping. Popular in church suppers, potlucks, and family reunions since the mid-20th century, it’s often served as a side dish with ham or pork… or sneaked as a sweet treat after dinner.
With just 5 simple ingredients and one baking dish, it’s the kind of recipe that feels both nostalgic and effortlessly practical.
Why You’ll Love This Recipe
🍍 Sweet, tangy, and comforting—all at once
⏱️ 10 minutes prep, 30 minutes bake
💛 One dish = easy cleanup
💸 Costs under $6—feeds 8 generously
🌾 Naturally nut-free & easily gluten-free
Ingredients You’ll Need
(9×13-inch baking dish)
For the Base:
2 (20 oz) cans crushed pineapple in juice, undrained
1 (8 oz) package cream cheese, softened
½ cup (100g) granulated sugar
For the Topping:
½ cup (1 stick / 115g) unsalted butter, melted
1 cup (100g) shredded coconut (optional but traditional)
1 cup (125g) all-purpose flour
💡 Pro Tips:
Do NOT drain the pineapple—the juice creates the perfect custard-like texture.
Use full-fat cream cheese—low-fat versions make the bake watery.
Coconut adds texture and vintage charm—but omit if preferred.
Step-by-Step Instructions (Creamy, Golden, Foolproof)
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