15 Easy Pineapple Dessert Recipes: Must-Try (October 2026)

These 15 easy pineapple dessert recipes cover everything from a one-pan upside-down cake to a no-bake ice cream you can make without an ice cream maker. Every one is written for a home cook with a can of crushed pineapple, a bag of shredded coconut, or one ripe whole fruit sitting on the counter.

They all have something in common: short ingredient lists, honest total times, and instructions that assume you have an oven and a mixing bowl, not a pastry kitchen. Pick a no-bake option for a hot weeknight, a bake-ahead bar for a cookout, and keep the Grilled Pineapple for whatever the weather is doing outside.

15 Easy Pineapple Dessert Recipes at a Glance

Recipe	Total Time	Difficulty	Best For
1. Easy Pineapple Upside-Down Cake	1 hour	Easy	Family dinner, birthdays
2. Pineapple Coconut Dessert Bars	45 minutes	Easy	Potluck, school bake
3. Creamy Fresh Pineapple Ice Cream	20 minutes plus freeze	Medium	Warm nights, kids
4. Easy Pineapple Poke Cake	50 minutes plus chill	Easy	Summer cookout
5. Simple Grilled Pineapple with Cinnamon Sugar	15 minutes	Easy	Grill, last-minute dessert
6. Easy Pineapple Crisp	1 hour	Easy	Casual gatherings, fall
7. Pineapple Lime Cheesecake Bars	45 minutes plus chill	Medium	Party tray, brunch
8. Easy Pineapple Bread Pudding	1 hour 5 minutes	Easy	Comfort food night
9. Mini Pineapple Coconut Muffins	32 minutes	Easy	Breakfast, lunchbox
10. Soft Pineapple Sugar Cookies	35 minutes plus chill	Easy	Cookie tray, gifting
11. No-Bake Pineapple Cheesecake	30 minutes plus 6 hour chill	Medium	Make-ahead dinners
12. Creamy Pineapple Rice Pudding	55 minutes	Easy	Brunch, cozy dessert
13. Pineapple Pecan Crumble	50 minutes	Easy	Holiday table, buffets
14. Pineapple Dessert Spring Rolls	35 minutes	Medium	Dessert platter, kids
15. Easy Pineapple Blondies	45 minutes	Easy	Office treats, bake sale

1. Easy Pineapple Upside-Down Cake

This is the recipe I make when people are already at my table. A thin layer of brown sugar and butter turns the pan bottom into a caramel sauce, and the fruit does the rest.

Yield: 10 to 12 servings · Prep: 20 minutes · Cook: 35 to 40 minutes · Total: 1 hour · Difficulty: Easy

Ingredients

For the pan:

• 1/2 cup unsalted butter (113 g), melted
• 3/4 cup packed light brown sugar (165 g)
• 1 (20 oz) can pineapple rings in juice, drained (about 8 rings)
• 1 maraschino cherry, halved (optional)

For the cake:

• 1 1/2 cups all-purpose flour (180 g)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter (113 g), softened
• 3/4 cup granulated sugar (150 g)
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup full-fat sour cream

Instructions

1. Heat the oven to 350°F (175°C) and set a rack in the middle.
2. Pour the melted butter into a 9×13-inch baking dish, then scatter the brown sugar evenly across the bottom.
3. Arrange the drained pineapple rings over the sugar, tucking in the cherry halves.
4. Whisk flour, baking soda, and salt together in a medium bowl.
5. Beat the softened butter and sugar for 2 minutes, until pale. Add the eggs one at a time, then the vanilla.
6. Add the dry ingredients in three additions, alternating with the sour cream. Scrape the bowl once more.
7. Spoon the batter over the fruit and spread it to the corners.
8. Bake 35 to 40 minutes, until the top is golden and a toothpick comes out with a few moist crumbs.
9. Cool 10 minutes on a wire rack, then invert onto a platter. The sugar layer is now the glaze.

Tip: Let the cake sit those full 10 minutes before you flip it. Earlier than that and the fruit still sticks to the sugar.

Swap it: Use a box of yellow cake mix prepared with half a stick of butter melted into the pan and the brown sugar layer on top. You skip the mixing bowl entirely and still get the caramel pan.

Storage: Covered at room temperature for 2 days, or refrigerated up to 4 days. Freeze slices without the fruit topping for up to 2 months.

2. Pineapple Coconut Dessert Bars

Chewy in the middle, crisp at the edge, and sturdy enough to travel. The coconut is toasted on the top surface, so put these on the grill early and let them cool before stacking them.

Yield: 16 bars · Prep: 15 minutes · Cook: 30 minutes · Total: 45 minutes · Difficulty: Easy

Ingredients

For the base:

• 6 tablespoons unsalted butter (85 g), softened
• 1/4 cup granulated sugar (50 g)
• 3/4 cup all-purpose flour (90 g)

For the topping:

• 1/2 (20 oz) can crushed pineapple, drained and pressed dry (about 1 cup)
• 1 cup rolled oats (90 g)
• 1/2 cup sweetened shredded coconut (about 45 g)
• 1/3 cup packed brown sugar (65 g)
• 5 tablespoons unsalted butter (70 g), melted
• Pinch of salt

Instructions

1. Heat the oven to 350°F (175°C). Line an 8×8-inch pan with parchment, letting it overhang two sides.
2. Crumble the softened butter, sugar, and flour into the pan with your fingertips until it holds together in crumbs.
3. Press the base into an even layer about 1/4 inch thick.
4. Scatter the drained pineapple over the crust, leaving no liquid pooling in the corners.
5. Stir the oats, coconut, brown sugar, melted butter, and salt together in a bowl until evenly moistened.
6. Spread the topping over the fruit in loose clumps rather than a flat sheet.
7. Bake 28 to 32 minutes, until the edges are deeply golden and the center still looks slightly soft.
8. Cool in the pan for 20 minutes, then lift out by the parchment and cool completely before cutting into 16 squares.

Tip: Press the pineapple down with the back of a spoon before the topping goes on. Trapped juice turns the base gummy rather than crumbly.

Swap it: Replace the sweetened coconut with unsweetened and add 2 tablespoons of your favorite sweetener. The pair sits well with our 15 easy coconut dessert recipes for spring.

Storage: Airtight at room temperature for 3 days. Freeze layers cut into squares, separated by parchment, for 2 months.

3. Creamy Fresh Pineapple Ice Cream

No machine, no raw eggs, and a 20 minute active window. The fruit gets cooked into a syrup first, so the ice cream freezes soft and tastes like a real fruit rather than a sweetener.

Yield: 3 1/2 cups · Prep: 20 minutes · Freeze: 6 to 8 hours · Total: 20 minutes plus freeze · Difficulty: Medium

Ingredients

• 3 cups fresh pineapple, finely diced (about 1 medium fruit)
• 1/2 cup granulated sugar (100 g)
• 1 tablespoon fresh lemon juice
• 1 (14 oz) can full-fat coconut milk
• 1 cup heavy cream, cold
• 1 (14 oz) can sweetened condensed milk, chilled
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Combine the pineapple, sugar, and lemon juice in a small saucepan over medium heat.
2. Simmer 8 to 10 minutes, stirring now and then, until the fruit softens and the liquid thickens to a light syrup.
3. Pour into a bowl and chill until the syrup is cold to the touch, about 30 minutes.
4. Chill a mixing bowl and beaters for 10 minutes in the freezer. Cold bowls whip faster.
5. Beat the heavy cream in the chilled bowl until it holds soft peaks.
6. Stir the coconut milk, condensed milk, vanilla, and salt into the chilled pineapple syrup.
7. Fold in the whipped cream in two additions, keeping the mixture streaky rather than fully blended.
8. Churn in an ice cream maker for 20 to 25 minutes, or spoon into a lidded container and freeze 6 to 8 hours, until firm enough to scoop.
9. Scoop and rest 5 minutes before serving. The texture softens fast in warm weather.

Tip: If you freeze rather than churn, take the container out 10 minutes before you scoop. Straight from the freezer it reads more like a frozen bar than ice cream.

Swap it: Canned pineapple tidbits work, drained and rinsed. Add 1 teaspoon of rum or rum extract for a piña colada version, or leave it out for kids.

Storage: Keep frozen at 0°F (-18°C) or below. It is safe to eat for about 2 to 3 weeks from freezing, though the texture degrades after the first week. Contains dairy.

4. Easy Pineapple Poke Cake

Poking holes in a cake sounds fussy, and I resisted it for years. It is the whole dessert though, and the syrup does the rest. This is the easiest cake on the list and the one that disappears first at a cookout.

Yield: 15 to 18 servings · Prep: 15 minutes · Bake: 25 minutes · Chill: 1 hour · Total: 50 minutes plus chill · Difficulty: Easy

Ingredients

For the cake:

• 1 (15.25 oz) box yellow cake mix, plus the 3 eggs, 1/3 cup oil, and 1 cup water listed on the box

For the pineapple syrup:

• 1 (20 oz) can crushed pineapple, juice reserved
• 1/3 cup granulated sugar (67 g)
• 1 tablespoon cornstarch

For the topping:

• 1 (8 oz) container whipped topping, thawed in the refrigerator
• 1 (14 oz) can diced pineapple, drained
• 1/2 cup shredded coconut (optional)

Instructions

1. Heat the oven to 350°F (175°C). Grease a 9×13-inch pan.
2. Bake the cake mix as directed, about 22 to 27 minutes, until a toothpick comes out clean.
3. Let the cake cool 10 minutes in the pan.
4. Whisk the reserved pineapple juice, sugar, and cornstarch in a saucepan. Bring to a boil and cook 3 to 4 minutes, until thickened. Cool 10 minutes.
5. Poke the warm cake all over with a wooden skewer, about 30 to 40 holes.
6. Spoon the cooled syrup over the holes and press gently so it soaks in. Wait 5 minutes and pour a second pass over the surface.
7. Whip the thawed topping until it spreads easily, then spoon it over the cake and smooth the top.
8. Top with the drained diced pineapple and the shredded coconut.
9. Chill 1 hour before slicing, so the crumb drinks the syrup without going to mush.

Tip: Poke into a cake that is warm, not hot, and wait for the syrup to cool before pouring. Syrup straight from the pan melts the crumb and creates a puddle in the bottom of the dish.

Swap it: Use any crumb cake, including chocolate or vanilla, and replace the topping with whipped cream folded with a 3.4 oz box of instant vanilla pudding.

Storage: Refrigerated, covered, for 3 days. It needs the fridge because of the dairy topping. Freeze the un-topped cake for 2 months and add the whipped topping after thawing.

5. Simple Grilled Pineapple with Cinnamon Sugar

Six ingredients and no oven. The grill does the caramelizing, and the cinnamon sugar gets added at the end so it stays slightly crunchy instead of dissolving.

Yield: 4 servings · Prep: 5 minutes · Cook: 8 minutes · Total: 15 minutes · Difficulty: Easy

Ingredients

• 1 whole fresh pineapple, cut into 8 wedges, or 2 (20 oz) cans pineapple chunks, drained and patted dry
• 2 tablespoons melted butter or neutral oil
• 2 tablespoons granulated sugar (33 g)
• 1 teaspoon ground cinnamon
• Pinch of salt
• Vanilla ice cream or coconut cream, for serving

Instructions

1. Heat a grill to medium-high, or set a cast iron skillet over medium heat and let it get hot for 3 minutes.
2. Brush the pineapple wedges with melted butter on both sides.
3. Stir the sugar, cinnamon, and salt together in a small bowl.
4. Lay the pineapple on the grill and cook 3 to 4 minutes per side without moving it, until dark grill lines appear.
5. Flip with tongs and cook 2 to 3 minutes more, until the fruit is hot and browned on both sides.
6. Move the wedges to a plate and rest 2 minutes, so the juices stop running.
7. Spoon the cinnamon sugar over the warm fruit right before serving.

Tip: Pat canned pineapple dry on a paper towel before it hits the heat. Surface water is the reason canned pineapple steams instead of caramelizing, and it will never take grill marks.

Swap it: Swap the cinnamon sugar for a lime-and-salt finish: a squeeze of lime, a pinch of flaky salt, and a few torn mint leaves. It sharpens the fruit and leans away from pie.

Storage: Grilled pineapple keeps 2 days refrigerated in a covered container. Cooked pineapple can also be frozen in a single layer, then bagged for up to 3 months for smoothies or quick desserts.

6. Easy Pineapple Crisp

Crumbles are forgiving, which makes them a good pick for a first baking project. The filling turns jammy and the topping turns brown, and the kitchen smells like a diner.

Yield: 6 servings · Prep: 15 minutes · Bake: 40 to 45 minutes · Total: 1 hour · Difficulty: Easy

Ingredients

For the filling:

• 2 (20 oz) cans crushed pineapple, drained (about 3 cups)
• 1/2 cup granulated sugar (100 g)
• 2 tablespoons fresh lemon juice
• 3 tablespoons cornstarch
• 1/2 teaspoon ground cinnamon

For the topping:

• 1 cup rolled oats (90 g)
• 1/2 cup all-purpose flour (60 g)
• 1/2 cup packed brown sugar (100 g)
• 8 tablespoons unsalted butter (113 g), cold and cubed
• 1/2 cup chopped pecans (55 g), optional

Instructions

1. Heat the oven to 350°F (175°C). Grease a 9×9-inch baking dish.
2. Toss the drained pineapple with the sugar, lemon juice, cornstarch, and cinnamon in a large bowl.
3. Spread the filling in the prepared dish, pressing it into an even layer.
4. Rub the cold butter into the oats, flour, and brown sugar with your fingertips until the mixture holds together in coarse crumbs.
5. Stir in the pecans if using.
6. Scatter the topping over the fruit so every bit of pineapple is covered.
7. Bake 40 to 45 minutes, until the topping is deep golden brown and thick bubbles of fruit juice rise through it.
8. Rest 15 minutes before serving so the filling thickens as it cools.

Tip: Press the drained pineapple firmly into the dish and blot any pooled liquid with a paper towel. Loose fruit plus a starch topping is exactly how you get a watery layer at the bottom of the pan.

Swap it: Swap in 3 cups of fresh diced pineapple and 2 tablespoons of the juice, and drop the sugar to 1/3 cup. Fresh fruit is less sweet than canned, so it needs less.

Storage: Covered in the fridge for 4 days. The topping softens in the fridge, so refresh it with a few minutes under the broiler before serving. It freezes for 3 months, though the oat topping is better after a reheated oven.

7. Pineapple Lime Cheesecake Bars

Two limes and a can of pineapple turn the usual heavy cheesecake filling into something bright enough for a spring brunch. Cut them small, because they are rich.

Yield: 16 bars · Prep: 20 minutes · Bake: 30 to 35 minutes · Chill: 4 hours · Total: 45 minutes plus chill · Difficulty: Medium

Ingredients

For the crust:

• 1 1/2 cups graham cracker crumbs (about 150 g)
• 5 tablespoons unsalted butter (70 g), melted
• 2 tablespoons granulated sugar (33 g)

For the filling:

• 2 (8 oz) blocks cream cheese (450 g), softened to room temperature
• 1 cup granulated sugar (200 g)
• 2 large eggs
• 1/3 cup fresh lime juice
• Zest of 2 limes
• 1 (20 oz) can crushed pineapple, drained and pressed dry
• 1 cup whipped topping, thawed

Instructions

1. Heat the oven to 325°F (165°C). Line a 9×9-inch pan with parchment.
2. Mix the graham crumbs, melted butter, and sugar. Press firmly into the pan and up the sides.
3. Bake the crust 8 minutes at 325°F, then cool for 10 minutes.
4. Beat the softened cream cheese and sugar for 2 minutes, scraping the bowl twice, until smooth.
5. Beat in the eggs one at a time on low speed. Add the lime juice and zest, then mix just until combined.
6. Fold in the drained pineapple, then fold in the whipped topping.
7. Spread the filling over the crust and smooth the top with an offset spatula.
8. Bake 30 to 35 minutes, until the edges are set and the center still wobbles slightly when the pan is tapped.
9. Chill 4 hours or overnight, then lift out the parchment and cut into 16 bars.

Tip: Bake on the low setting and pull it while the center still trembles. Cheesecake goes firm and grainy if it bakes to a solid temperature, and the chill finishes the setting anyway.

Swap it: Lemon zest and juice work in place of lime, and a 9×13-inch pan will make 24 thinner bars. The bake time stays the same; check 5 minutes earlier.

Storage: Refrigerated and covered for 3 days. Keep the filling at or below 40°F (4°C) at all times, and do not leave it on the counter for more than 2 hours. Contains dairy and wheat gluten.

8. Easy Pineapple Bread Pudding

This is the recipe for day-old bread and a can of pineapple in the cupboard. Raisins and cinnamon turn it into the kind of dessert people remember from childhood.

Yield: 8 servings · Prep: 20 minutes · Soak: 30 minutes · Bake: 45 to 50 minutes · Total: 1 hour 5 minutes · Difficulty: Easy

Ingredients

• 6 slices day-old white bread or brioche, torn into pieces (about 600 g)
• 1 (20 oz) can crushed pineapple
• 1/3 cup golden or dark raisins
• 2 large eggs plus 2 egg yolks
• 3/4 cup granulated sugar (150 g)
• 2 cups whole milk
• 1 cup heavy cream
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Pinch of salt
• 2 tablespoons melted butter, for the dish

Instructions

1. Heat the oven to 350°F (175°C). Butter a 9×13-inch baking dish.
2. Spread half the bread in the dish. Scatter over the crushed pineapple, the raisins, and the remaining bread.
3. Whisk the eggs, yolks, sugar, milk, cream, vanilla, cinnamon, nutmeg, and salt in a large bowl until the sugar dissolves.
4. Pour the custard over the bread and press gently so every piece soaks.
5. Let it stand 30 minutes at room temperature so the bread absorbs the liquid. The custard should sit about half an inch above the bread.
6. Bake 45 to 50 minutes, until the top is golden and a knife inserted in the center comes out clean.
7. Rest 15 minutes before serving. It firms up considerably as it cools.

Tip: If you have bread that is still fresh, toast it first. Fresh bread holds so much liquid that the middle turns to paste, and dry bread is what gives you the set texture.

Swap it: Replace the white bread with day-old sourdough, French bread, or leftover cinnamon rolls. Raisins can be swapped for dried cranberries or chopped dates, or left out. If you want the whole spice angle instead, our 15 easy cinnamon dessert recipes for fall lean on cinnamon the same way.

Storage: Refrigerated, covered, for 4 days. It also freezes in portions for 3 months, and reheats well from frozen in a low oven with a splash of milk.

9. Mini Pineapple Coconut Muffins

Twenty-four small muffins from a single bowl, done in under half an hour. They are the right size for a brunch spread where nobody wants a full-size muffin.

Yield: 24 mini muffins · Prep: 12 minutes · Bake: 13 to 16 minutes · Cool: 10 minutes · Total: 32 minutes · Difficulty: Easy

Ingredients

• 1 1/2 cups all-purpose flour (180 g)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup granulated sugar (100 g)
• 1/3 cup unsalted butter (75 g), melted and cooled
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 (20 oz) can crushed pineapple, drained and pressed dry (about 1 cup)
• 1/2 cup sweetened shredded coconut (about 45 g)
• 1/2 cup whole milk

Instructions

1. Heat the oven to 350°F (175°C). Line a 24-cup mini muffin tin with paper liners.
2. Whisk flour, baking powder, baking soda, salt, and sugar together in a medium bowl.
3. In a second bowl, whisk the melted butter, egg, and vanilla, then whisk in the milk.
4. Add the wet mixture to the dry and stir 10 strokes, just until combined. Small lumps are fine; overmixing makes the muffins tough.
5. Fold in half the shredded coconut and the drained pineapple.
6. Divide the batter evenly between the cups and top each with the remaining coconut.
7. Bake 13 to 16 minutes, until the tops are golden and a toothpick comes out with a few moist crumbs.
8. Cool 10 minutes in the tin before moving to a rack.

Tip: Press the pineapple into the batter rather than stirring it in. Big wet pockets are what turn a mini muffin into a cupcake with a soggy bottom.

Swap it: Use unsweetened coconut and add 2 more tablespoons of sugar, or use unsweetened milk and coconut for a dairy-free version. Standard cupcakes come out of the same batter with a 20 minute bake.

Storage: Airtight at room temperature for 2 days, or in the freezer in a sealed bag for up to 2 months. Contains wheat gluten, dairy, and egg.

10. Soft Pineapple Sugar Cookies

Chewy in the center with a lightly browned rim, and they hold their shape because the dough gets a 20 minute chill. The pineapple flavor comes from dried bits rather than extract alone.

Yield: 30 cookies · Prep: 15 minutes · Chill: 20 minutes · Bake: 10 to 12 minutes · Total: 35 minutes plus chill · Difficulty: Easy

Ingredients

• 2 1/2 cups all-purpose flour (300 g)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter (225 g), softened
• 1 1/2 cups granulated sugar (300 g)
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon pineapple extract
• 1/2 cup finely chopped dried pineapple, divided
• 1/3 cup white icing sugar, mixed with 1 to 2 tablespoons milk

Instructions

1. Heat the oven to 350°F (175°C). Line two baking sheets with parchment.
2. Whisk flour, baking powder, and salt together.
3. Beat the butter and sugar for 2 minutes, until creamy, scraping the bowl once.
4. Add the egg, vanilla, and pineapple extract, and mix until just combined.
5. Add the dry ingredients and 1/3 cup dried pineapple. Stir until no dry flour remains.
6. Cover and chill the dough 20 minutes.
7. Roll into 1 1/2-inch balls using the remaining dried pineapple, and space them 2 inches apart on the sheets.
8. Bake 10 to 12 minutes, until the edges are lightly browned and the centers still look underdone. They firm up as they cool on the pan.
9. Cool for 5 minutes, then drizzle with the icing sugar glaze.

Tip: Take them out while the centers still look raw and dull. They finish on the pan, and that is the whole difference between a chewy cookie and a dry one.

Swap it: Swap the dried pineapple for 3/4 cup fresh grated pineapple, squeezed dry in a towel, and add it to the dough just before chilling. It makes the cookies softer and shorter-lived, so freeze them.

Storage: Airtight at room temperature for 5 days. Freeze unglazed in a single layer for 3 months, then thaw at room temperature and add the glaze fresh.

11. No-Bake Pineapple Cheesecake

A full-size cheesecake with no oven, made in about 30 minutes of work and then left alone overnight. Gelatin keeps it sliceable, and the pineapple gives it a lighter finish than plain cheesecake.

Yield: 12 slices · Prep: 30 minutes · Chill: 6 hours or overnight · Total: 30 minutes plus 6 hour chill · Difficulty: Medium

Ingredients

For the crust:

• 1 1/2 cups graham cracker crumbs (about 150 g)
• 6 tablespoons unsalted butter (85 g), melted
• 2 tablespoons granulated sugar (33 g)

For the filling:

• 1 packet (7 g) unflavored gelatin
• 1/4 cup cold water
• 3 (8 oz) blocks cream cheese (680 g), softened
• 1 cup granulated sugar (200 g)
• 1 (8 oz) can crushed pineapple, drained
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 1/2 teaspoon ground ginger (optional)

Instructions

1. Mix the graham crumbs, melted butter, and sugar. Press into a 9-inch springform pan, up the sides, and chill 10 minutes.
2. Sprinkle the gelatin over the cold water and let it stand 5 minutes, then heat it in 10 second microwave bursts or over a warm water bath, stirring, until fully dissolved.
3. Beat the softened cream cheese and sugar for 3 minutes, scraping the bowl twice, until completely smooth and lump free.
4. Beat in the crushed pineapple, vanilla, and ginger.
5. Beat in the cream for 2 minutes, until it holds a soft ridge.
6. With the mixer running, pour in the cooled gelatin and mix for 30 seconds.
7. Pour the filling over the crust and tap the pan on the counter to release air pockets.
8. Chill 6 hours or overnight, until firm to the touch with a slight give in the center.
9. Slice with a thin knife dipped in hot water, and top with drained pineapple tidbits before serving.

Tip: Beat the cream cheese longer than feels necessary, a full 3 minutes. Any lumps left behind stay in the filling because the gelatin sets around them, and you cannot fix it after chilling.

Swap it: Use a chocolate or vanilla wafer crumb crust instead of graham, and replace the crushed pineapple with a cup of well-drained strawberries or mango.

Storage: Must stay refrigerated at or below 40°F (4°C) and cannot be left at room temperature for more than 2 hours. Keeps 4 days covered in the pan, and freezes for 2 months undecorated. Contains dairy and wheat gluten.

12. Creamy Pineapple Rice Pudding

Forty minutes of quiet stovetop work, and it thickens into something between a pudding and a risotto. The coconut milk keeps it dairy-light while still tasting rich.

Yield: 6 servings · Prep: 10 minutes · Cook: 40 minutes · Cool: 1 hour · Chill: 2 hours · Total: 55 minutes · Difficulty: Easy

Ingredients

• 3/4 cup arborio or long-grain rice (150 g), rinsed
• 2 1/2 cups whole milk
• 1 (13.5 oz) can full-fat coconut milk
• 1/2 cup granulated sugar (100 g)
• 1 (20 oz) can crushed pineapple, drained and pressed dry (about 1 1/2 cups)
• 1 large egg, lightly beaten (use pasteurized eggs if you are serving it to anyone pregnant, elderly, or young)
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of salt

Instructions

1. Combine the rice, milk, coconut milk, sugar, and salt in a heavy saucepan.
2. Bring to a boil over medium heat, then reduce to low and simmer uncovered, stirring every minute or two, for 25 minutes.
3. Stir in the pineapple and continue simmering, stirring often, for 8 to 10 minutes, until the rice is tender and the mixture is thick enough to hold the track of a spoon.
4. Take the pan off the heat and let it stand 2 minutes. Stir in the beaten egg and return the pan to low heat for 2 minutes, stirring constantly, until the pudding just coats the back of a spoon and no raw egg streaks remain.
5. Stir in the vanilla, cinnamon, and nutmeg.
6. Divide into bowls, cover, and cool for 1 hour at room temperature, then chill for 2 hours.

Tip: Stir more often than feels necessary, every minute or two. The coconut milk and milk solids catch on the bottom quickly, and a scorched layer tastes bitter for the rest of the pot.

Swap it: Use an extra cup of coconut milk in place of all the whole milk for a dairy-free version, and skip the egg entirely, thickening with 2 tablespoons of cornstarch mixed with 2 tablespoons of water instead.

Storage: Refrigerated in a covered container for 4 days. Freeze for up to 2 months, and loosen each portion with a splash of milk when reheating. Contains dairy and egg.

13. Pineapple Pecan Crumble

More streusel than crumble, and the toasted pecans give it a deeper flavor than an oat topping. It is a good winter dessert even though pineapple suggests summer.

Yield: 8 servings · Prep: 15 minutes · Bake: 35 to 40 minutes · Total: 50 minutes · Difficulty: Easy

Ingredients

For the filling:

• 1 (20 oz) can crushed pineapple, drained and pressed dry (about 2 cups)
• 1/3 cup granulated sugar (67 g)
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon ground cinnamon
• 1 tablespoon cornstarch

For the topping:

• 1 cup chopped pecans (110 g)
• 3/4 cup all-purpose flour (90 g)
• 1/2 cup packed brown sugar (100 g)
• 8 tablespoons unsalted butter (113 g), cold and cubed
• 1/2 cup rolled oats (45 g)

Instructions

1. Heat the oven to 350°F (175°C). Butter a 9×9-inch baking dish.
2. Toss the pineapple with the sugar, lemon juice, cinnamon, and cornstarch. Spread it in the dish and press it flat.
3. Roughly chop the pecans, then mix them with the flour and brown sugar.
4. Rub the cold butter into the dry mixture with your fingertips until the crumbs hold together, then stir in the oats.
5. Scatter the streusel over the pineapple in an even layer.
6. Bake 35 to 40 minutes, until the topping is deep golden brown and fruit bubbles up around the edges.
7. Rest 20 minutes before serving so the filling stops running.

Tip: Check the topping color rather than the clock. If the streusel is still sandy and pale at 40 minutes, give it 5 more minutes. Pecans go from pale to burnt fast under the broiler, and pale is the safer place to stop.

Swap it: Swap the pecans for 3/4 cup rolled oats and 1/2 cup dried sweetened coconut to make it nut-free, keeping the same butter. That version is safe for a table with peanut or tree nut allergies, as long as your flour and oats are too.

Storage: Covered in the fridge for 4 days, or 2 months in the freezer. Contains dairy and wheat gluten, and tree nuts in the original version.

14. Pineapple Dessert Spring Rolls

These bake instead of fry, which keeps the kitchen cooler and the rolls lighter. Slice them on the diagonal and the creamy center shows.

Yield: 12 rolls · Prep: 20 minutes · Bake: 15 to 18 minutes · Total: 35 minutes · Difficulty: Medium

Ingredients

• 12 sheets phyllo dough, thawed
• 1 (20 oz) can crushed pineapple, drained and pressed dry (about 1 cup)
• 8 oz cream cheese (225 g), softened
• 1/3 cup granulated sugar (67 g)
• 1 teaspoon ground cinnamon
• 1 tablespoon unsalted butter, melted
• 1 egg white, beaten (to seal)
• 2 tablespoons granulated sugar, for dusting

Instructions

1. Heat the oven to 400°F (200°C). Line a baking sheet with parchment and brush it with melted butter.
2. Beat the softened cream cheese, sugar, and cinnamon until smooth, then fold in the drained pineapple.
3. Lay one phyllo sheet on a clean surface, brush with butter, and lay a second sheet on top.
4. Place a heaped tablespoon of filling along the bottom edge, about 1 inch from the edge. Brush the edge with beaten egg white.
5. Fold the bottom strip up over the filling, then fold the left and right corners in, and roll firmly into a log.
6. Repeat with the remaining sheets, keeping the rolls seam side down on the sheet.
7. Brush all of the rolls with the remaining melted butter.
8. Bake 15 to 18 minutes, until the outside is deep golden and crisp, with no pale patches left.
9. Dust with sugar while hot and let cool 5 minutes before slicing on the diagonal.

Tip: Brush the seam with beaten egg white and keep the rolls seam side down on the tray. The seam is the first thing to spring open in the oven, and once it does the filling runs out onto the sheet.

Swap it: For a lighter version, mist each sheet with cooking spray instead of butter and bake at 400°F (200°C) for 15 minutes. Swap the pineapple for a cherry or apple pie filling for a fruit version, or use a box of mini dessert spring rolls to skip the folding.

Storage: Refrigerated in a sealed container for 3 days, though the phyllo softens. Bake from frozen at 375°F (190°C) for 8 to 10 minutes to bring the crackle back. Contains dairy, wheat gluten, and egg.

15. Easy Pineapple Blondies

Chewy centers, thin crisp edges, and one pan. These come together in a single bowl with no mixer and no waiting for butter to soften, which is why I make them when I have eight minutes.

Yield: 16 blondies · Prep: 10 minutes · Bake: 25 to 30 minutes · Cool: 20 minutes · Total: 45 minutes · Difficulty: Easy

Ingredients

• 8 tablespoons unsalted butter (113 g), melted and cooled
• 1 cup packed light brown sugar (200 g)
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour (90 g)
• 1/2 teaspoon salt
• 1/2 (20 oz) can crushed pineapple, drained and pressed dry (about 1 cup)
• 1/2 cup chopped walnuts (55 g), toasted (optional)
• Flaky salt, for the top

Instructions

1. Heat the oven to 350°F (175°C). Line an 8×8-inch pan with parchment, leaving an overhang.
2. Whisk the melted butter, brown sugar, egg, and vanilla together in a medium bowl until smooth.
3. Add the flour and salt and stir 10 strokes, until no dry patches remain.
4. Fold in the drained pineapple and the toasted walnuts.
5. Scrape the batter into the pan and smooth the top, pressing the pineapple into the surface so it stays level.
6. Bake 25 to 30 minutes, until the edges are browned and firm and a toothpick inserted in the center comes out with moist crumbs.
7. Sprinkle with flaky salt and cool in the pan 20 minutes before cutting into 16 squares.

Tip: Press the pineapple flat into the batter before it bakes. Left in loose mounds, it creates wet pockets and the top bakes unevenly around them.

Swap it: Swap the walnuts for 1/2 cup semisweet chocolate chips, or leave them out entirely. A 9×13-inch pan works with the same quantities; the bake time drops to about 22 minutes and you get 24 thinner blondies. For a fully chocolate-leaning version, our easy chocolate dessert recipes ideas start from the same one-bowl method.

Storage: Airtight at room temperature for 4 days. Freeze in a single layer, then stack in a sealed bag for up to 3 months, and warm a square in a 350°F (175°C) oven for 5 minutes before serving. Contains dairy, wheat gluten, and egg.

Tips for Making These

• Drain pineapple properly and the rest is easy. Press the fruit in a sieve or strainer and blot it with a towel, and measure it after. Canned pineapple carries far more liquid than most recipes account for, and that liquid is the most common reason a no-bake filling runs loose or a crisp turns soupy.
• Use an oven thermometer, not the dial. Home ovens routinely run 25°F (14°C) hot or cold, and the recipes here that use 325°F (165°C) and 350°F (175°C) are the most sensitive to it. A bar thermometer clipped to the rack tells you in five minutes what the dial has been wrong about for years.
• Give crusts a second oven trip. Pre-baking the graham cracker crusts in recipes 7 and 11 takes 8 to 10 extra minutes and buys you a base that will not slump. It also dries the crumbs enough to seal against the wet filling.
• Chill dairy desserts fully before slicing. The cheesecake bars, the poke cake, and the no-bake cheesecake all finish setting in the fridge, not the oven. A firm edge with a slight give in the center is the signal to cut, and cutting earlier gives you crumbs instead of clean slices.
• Swap fresh, canned, and frozen without changing liquids. One 20 oz can of crushed pineapple is about 2 cups drained and stands in for roughly 1 fresh pineapple. Frozen chunks can be used straight from the bag with no added liquid, and the only recipe where you adjust the liquid is the poke cake syrup, which already builds its own.
• Trim the sweetness with acid, not more sugar. A teaspoon of lime zest, a squeeze of lemon, or a small pinch of salt brings a pineapple dessert back into balance when the canned fruit, sweetened coconut, and whipped topping stack up. If you want more fruit desserts rather than less sugar, our 15 easy strawberry dessert recipes for spring follow the same approach with a lower-sugar fruit.

Frequently Asked Questions

Which Pineapple Dessert Should You Make First?

Start with the upside-down cake. It teaches you the one technique that shows up in half the recipes here, which is controlling the liquid in pineapple, and it feeds a crowd without asking you to do anything complicated in the hour before people arrive. A 9×13-inch pan gives you twelve slices, and it holds for two days on the counter if you end up with leftovers.

For a night when turning on the oven feels wrong, go straight to the fresh pineapple ice cream or the poke cake. Both chill instead of bake, both work from a can of pineapple, and these 15 easy pineapple dessert recipes were built so you can pick one on a Wednesday and have it in front of people by dinner.