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!
