This dessert is made with thick pineapple slices baked in a buttery brown-sugar caramel. The top becomes golden and crisp, while the pineapple stays juicy and tender — exactly like in your picture.
Ingredients
For the pineapple layer
- 2 large fresh pineapples (cut into thick long slices)
or 4 cans pineapple spears, drained very well - 1/2 cup (1 stick / 115g) butter
- 1 cup brown sugar, packed
- 1 tsp vanilla extract
- Pinch of salt
Optional batter layer (if you want a cake-style base)
- 1 cup flour
- 1/2 cup sugar
- 1/2 cup milk
- 1/4 cup melted butter
- 1 tsp baking powder
- 1/2 tsp vanilla
(You can also bake it without the batter layer — just pineapple + caramel.)
Instructions
1. Prepare the caramel
- In a saucepan, melt the butter over medium heat.
- Add brown sugar, salt, and vanilla.
- Stir until the mixture is bubbling and smooth — about 2 minutes.
Pour this caramel into the bottom of a baking dish.
2. Arrange the pineapple
- Place the pineapple spears tightly in rows, just like in the image.
- Gently press them into the caramel so they soak up flavor.
3. If using the batter layer
- Mix flour, sugar, baking powder, milk, melted butter, and vanilla.
- Pour the batter around the pineapple, not covering the tops completely.
This helps the pineapple stay visible and caramelize beautifully.
4. Bake
- Preheat oven to 180°C (350°F).
- Bake 35–45 minutes, until the top is crisp, golden, and bubbling.
- The edges will brown and caramelize — that’s perfect.
5. Cool and serve
Let it rest for at least 15 minutes so the caramel thickens.
Serve warm:
- As bars
- Over vanilla ice cream
- With whipped cream
- Or just as is!