Last Updated: November 10, 2026
Pineapple brings tropical sweetness and a sharp tang to desserts, which is why it works so well with butter, brown sugar, coconut, and cream. These nine pineapple dessert recipes use fresh, canned, or crushed pineapple and range from classic upside-down cake to a five-minute grilled treat.
A quick note on fresh pineapple: raw pineapple contains an enzyme that prevents gelatin from setting, so cook it first if you are using it in a gelatin dessert. Canned pineapple is already heat-treated and works for those recipes.
Nine Pineapple Desserts
1. Pineapple Upside-Down Cake
Melt 1/4 cup butter with 2/3 cup brown sugar in a 10-inch cast-iron skillet. Arrange 6 pineapple rings with maraschino cherries in the centers, if you like. Whisk 1 1/2 cups flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. Beat 1/2 cup butter with 3/4 cup sugar, add 2 eggs and 1 teaspoon vanilla, then alternate adding dry mix and 1/2 cup pineapple juice. Spread over the fruit and bake at 350°F for 40 to 45 minutes. Invert after 5 minutes.
2. Grilled Pineapple With Cinnamon Sugar
Cut a peeled pineapple into 1/2-inch rings. Brush with melted butter and dust with cinnamon sugar. Grill over medium-high heat for 3 minutes per side until caramelized. Serve with vanilla ice cream.
3. Pineapple Dump Cake
Spread one 20-ounce can crushed pineapple with juice in a 9-by-13-inch dish. Sprinkle one box yellow cake mix over the top, scatter with 1/2 cup shredded coconut, and dot with 1/2 cup (1 stick) thinly sliced butter. Bake at 350°F for 45 to 50 minutes until golden.
4. Pineapple Sorbet
Blend 4 cups frozen pineapple chunks, 1/4 cup honey or simple syrup, and 1 tablespoon lime juice until smooth. Serve right away as soft-serve or freeze 2 hours for scoops.
5. Pineapple Coconut Bars
Press a shortbread crust into an 8-inch pan and bake at 350°F for 15 minutes. Cook 1 cup crushed pineapple (drained) with 1/3 cup sugar and 1 tablespoon cornstarch until thick, spread over the crust, and top with a mix of 1 cup shredded coconut, 1/3 cup flour, and 4 tablespoons melted butter. Bake 25 minutes more.
6. Pineapple Fluff
Fold one 8-ounce container whipped topping with 1 cup drained crushed pineapple, 1 cup mini marshmallows, and 1/2 cup shredded coconut. Chill 2 hours and serve in small bowls.
7. Pineapple Cheesecake Cups
Press crushed graham crackers into 6 small jars. Beat 8 ounces cream cheese with 1/3 cup sugar and 1/2 cup whipped cream. Spoon over the crust, then top with a cooked pineapple compote made from 1 1/2 cups diced pineapple, 2 tablespoons sugar, and 1 teaspoon cornstarch.
8. Pineapple Pie
Combine 3 cups diced fresh pineapple, 3/4 cup sugar, 3 tablespoons cornstarch, and 1 tablespoon lemon juice, and cook 5 minutes until thick. Fill a double-crust pie, seal, and bake at 400°F for 40 to 45 minutes.
9. Baked Pineapple With Rum Glaze
Place pineapple spears in a baking dish, drizzle with a mixture of 1/4 cup brown sugar, 2 tablespoons butter, and 1 tablespoon dark rum, and bake at 400°F for 20 minutes, basting halfway through. Serve warm with whipped cream.
Tips for Using Pineapple
- Choose by scent. A ripe pineapple smells sweet at the base and yields slightly when pressed. Leaves should pull from the crown with a gentle tug.
- Drain canned fruit for bars and cakes unless the recipe uses the juice.
- Pat rings dry before grilling to get better caramelization.
- Cut out the core. It is tough and fibrous, especially in the center of each ring.
- Add a pinch of salt to balance the acidity in baked goods.
Fresh vs. Canned Pineapple
| Use | Fresh | Canned |
|---|---|---|
| Upside-down cake | Good, but cook rings in the butter first | Reliable and easy |
| Gelatin desserts | Must be cooked first | Works as is |
| Grilled | Best choice | Possible but softer |
| Dump cake and bars | Fine if crushed finely | Easiest |
| Sorbet | Frozen chunks are ideal | Not recommended |
Variations
- Add toasted macadamia nuts to the coconut bars.
- Replace the cake mix topping in the dump cake with a pecan crumble.
- Use coconut milk in place of dairy in the sorbet for a creamier texture.
- Finish grilled pineapple with chili-lime salt for a sweet and spicy bite.
- Substitute orange juice for pineapple juice in the cake batter.
Storage
Cut fresh pineapple keeps in an airtight container in the refrigerator for 4 to 5 days. Baked pineapple desserts keep covered in the refrigerator for 3 days. Pineapple fluff and cheesecake cups should be eaten within 2 days. Pineapple chunks can be frozen on a sheet pan and stored in a freezer bag for up to 6 months, which is perfect for sorbet and smoothies.
How to Prepare a Whole Pineapple
- Twist off the leafy crown and slice 1/2 inch from the bottom so the fruit stands steady.
- Stand it upright and slice off the skin from top to bottom in strips, following the curve.
- Use the tip of a paring knife to cut out the brown eyes in diagonal lines.
- Cut the fruit into quarters lengthwise and remove the tough core from each.
- Slice into spears, chunks, or rings as your recipe requires.
A medium pineapple yields about 4 to 5 cups of chunks. Save the trimmed core for simmering into a simple syrup or tossing in a pitcher of water.
Dessert Planning Notes
Pineapple desserts tend to be sweet and tangy, so a plain, creamy partner balances the plate. Unsweetened whipped cream, vanilla ice cream, or plain yogurt do the job. For a summer cookout, grilled pineapple and sorbet can be prepared quickly and need no oven. For a potluck, dump cake and coconut bars travel well and feed a crowd.
Quick Pineapple Sauce
Simmer 2 cups finely diced pineapple with 2 tablespoons sugar and 1 tablespoon lime juice for 10 minutes until slightly thickened. Spoon over pound cake, pancakes, or ice cream.
Flavor Pairings for Pineapple
Pineapple pairs well with coconut, vanilla, rum, lime, ginger, brown sugar, macadamia nuts, and cinnamon. For a balanced plate, serve it with something creamy and mild, such as whipped cream or yogurt.
FAQ
Why does pineapple make my mouth tingle?
Fresh pineapple contains bromelain, an enzyme that breaks down protein and can irritate the tongue. Cooking or canning deactivates it.
Why won’t my gelatin dessert set with pineapple?
The enzyme in fresh or frozen raw pineapple breaks down gelatin. Use canned pineapple or simmer fresh pineapple for a few minutes first.
How do I cut a pineapple into rings?
Slice off the top and bottom, stand it upright, and cut away the skin in strips. Slice into 1/2-inch rounds and remove the core from each with a small round cutter or paring knife.
Can I use pineapple tidbits instead of crushed?
Yes. Pulse tidbits in a food processor a few times or chop them finely and drain before using.
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