Pineapple Desserts Are Having a Moment: 13 Retro and Viral Treats, From Grandma’s Pineapple Dream to Southern Pineapple Casserole

Pineapple desserts are quietly stealing the show this fall, and home cooks on YouTube are the reason. One five minute no-bake pineapple and banana cream has passed 5.2 million views this year, and a Southern cook’s Pineapple Dream cheat cake keeps getting shared by people who swear it is the first dish to disappear at every gathering. Pineapple is also the forgotten holiday fruit, the sunny bite that brightens heavy Thanksgiving and Christmas tables. This gallery walks from those viral no-bake treats to the retro church supper classics Grandma made with a can opener and a glass dish. You will find chilled layered desserts, a sweet and cheesy casserole, bakery favorites from Asia and an old-fashioned pie. Most use canned pineapple, so you can make them any time of year..

Pineapple Desserts Start With Grandma’s No-Bake Pineapple Dream

Pineapple Dream is the church cookbook classic that never really left, and it is back in a big way. The YouTube channel Pyes Soul Secrets calls her quick version a cheat cake and it has passed 823,000 views. The idea is simple: a buttery graham crust, a sweet cream cheese layer, well drained crushed pineapple and a cloud of whipped cream on top. No oven, no fuss, and it tastes even better the next day after a night in the fridge..

You will need: 2 cups graham cracker crumbs, 1/2 cup melted butter, 8 ounces softened cream cheese, 1/2 cup powdered sugar, 1 teaspoon vanilla, 2 cups whipped cream or whipped topping, one 20-ounce can crushed pineapple (very well drained), 1/4 cup toasted coconut.

How to make it: 1. Mix crumbs and butter and press into a 9 x 9 inch dish. Chill 15 minutes. 2. Beat cream cheese, powdered sugar and vanilla until smooth, then fold in half the whipped cream. 3. Spread over the crust and top with the pineapple. 4. Cover with the rest of the whipped cream and the coconut. 5. Chill at least 4 hours, then cut into squares.

The Five Minute Pineapple and Banana Cream Cups

This is the treat that sent pineapple desserts soaring this year. A home cooking channel shared a five minute no-bake pineapple and banana video that has now passed 5.2 million views, and it is easy to see why. Pineapple and banana are blended into a quick creamy layer, spooned over crushed biscuits, and topped with sliced banana and whipped cream. Everything stays chilled, so it is perfect for warm kitchens and busy hosts. Make the cups up to a day ahead and add the banana slices just before serving so they stay bright.

You will need: 1 cup crushed vanilla biscuits, 1 can (8 ounces) crushed pineapple with juice, 1 ripe banana plus 1 for slicing, 1 cup cold milk, 1 small box instant vanilla pudding mix, 1 cup whipped cream, diced fresh pineapple to finish.

How to make it: 1. Blend the crushed pineapple, one banana and the milk until smooth. 2. Whisk in the pudding mix for 2 minutes until thick. 3. Divide the crushed biscuits among 4 to 6 glasses. 4. Spoon in the pineapple cream, add banana slices and a swirl of whipped cream. 5. Chill 30 minutes and top with diced pineapple.

Southern Pineapple Casserole, the Sweet and Cheesy Holiday Side

Ask anyone from the South about pineapple casserole and you will hear a story about a holiday table. Pineapple chunks, sharp cheddar and a little sugar bake under a crunchy buttery cracker crust. It sounds odd until you taste it: sweet, salty, tangy and rich all at once. It sits next to the ham or turkey as a side, but plenty of families treat it as one of their favorite pineapple desserts. Bake it the morning of the feast and rewarm it gently before serving.

You will need: Two 20-ounce cans pineapple chunks (drained, 3 tablespoons juice saved), 1/2 cup sugar, 3 tablespoons flour, 2 cups shredded sharp cheddar, 1 sleeve round butter crackers (crushed), 1/2 cup melted butter.

How to make it: 1. Heat oven to 350°F and butter a 2-quart baking dish. 2. Stir sugar and flour together, then mix in the saved juice. 3. Toss with the pineapple and cheese and spread in the dish. 4. Mix the cracker crumbs with the melted butter and scatter over the top. 5. Bake 25 to 30 minutes until bubbling and golden.

Pineapple Pretzel Salad, Sweet and Salty Retro Fun

Strawberry pretzel salad is the famous one, but the sunny pineapple version deserves a spot on the table too. A crunchy, buttery pretzel crust is baked just long enough to set, then covered with a sweet cream cheese layer and a glossy crushed pineapple gelatin top. The salty crunch against the cool fruit is what keeps people coming back for a second square. If you love these old school layered dishes, our church potluck salads gallery has many more favorites from the fellowship hall.

You will need: 2 cups crushed pretzels, 3/4 cup melted butter, 3 tablespoons sugar, 8 ounces cream cheese, 1 cup sugar, 2 cups whipped cream, one 6-ounce box pineapple or lemon gelatin, 2 cups boiling water, one 20-ounce can crushed pineapple with juice.

How to make it: 1. Mix pretzels, butter and 3 tablespoons sugar, press into a 9 x 13 inch dish and bake at 350°F for 10 minutes. Cool. 2. Beat cream cheese and sugar, fold in the whipped cream and spread over the crust, sealing the edges. 3. Dissolve gelatin in boiling water, stir in the pineapple and chill until syrupy. 4. Pour over the cream layer and chill until firm.

Pineapple Snack Cake Squares for a Crowd

Every family seems to have a recipe card for a pineapple sheet cake, one of those pineapple desserts that feeds a crowd, and this is the one to bake when the whole family is coming. Crushed pineapple goes right into the batter with its juice, which keeps the crumb soft and moist for days. A thin brown sugar glaze poured over the warm cake soaks into the top and turns it golden and slightly sticky. Cut it into neat squares for potlucks, school bake sales or the dessert table after the big holiday meal.

You will need: 2 cups flour, 1 1/2 cups sugar, 2 teaspoons baking soda, 1/2 teaspoon salt, 2 eggs, 1 teaspoon vanilla, one 20-ounce can crushed pineapple with juice, 1/2 cup chopped pecans. Glaze: 1/2 cup butter, 1/2 cup brown sugar, 1/3 cup evaporated milk.

How to make it: 1. Heat oven to 350°F and grease a 9 x 13 inch pan. 2. Stir the dry ingredients together, then mix in the eggs, vanilla and pineapple with juice. 3. Fold in pecans and spread in the pan. 4. Bake 30 to 35 minutes. 5. Boil the glaze ingredients for 2 minutes, pour over the warm cake and cool before cutting.

Pineapple Mousse, the Lightest of All Pineapple Desserts

Pineapple mousse is one of the most watched pineapple desserts on YouTube this year, and it is lovely after a heavy dinner. Cooked pineapple puree is set with a little gelatin and folded into whipped cream, so it tastes rich but feels light. Cooking the fruit first is important, because fresh pineapple contains an enzyme that stops gelatin from setting. Serve it in small glasses with a spoonful of diced pineapple on top, and it will look like it came from a pastry shop.

You will need: One 20-ounce can crushed pineapple with juice, 1/3 cup sugar, 1 tablespoon lemon juice, 2 1/2 teaspoons unflavored gelatin, 3 tablespoons cold water, 1 1/4 cups cold heavy cream, diced pineapple and mint to finish.

How to make it: 1. Simmer the pineapple, sugar and lemon juice for 5 minutes, then blend smooth. 2. Sprinkle gelatin over cold water for 5 minutes, then stir it into the hot puree until dissolved. 3. Cool until thick but not set. 4. Whip the cream to soft peaks and fold it in. 5. Spoon into glasses and chill 3 hours.

Melt-in-Your-Mouth Pineapple Jam Tarts

In Malaysia, Singapore and Indonesia, no Lunar New Year visit is complete without a tin of pineapple tarts. A tender, buttery shortbread base holds a thick, slow cooked pineapple jam scented with cinnamon and cloves. The jam is the secret: fresh pineapple is grated and cooked down until it turns deep gold and holds its shape. Make a big batch of jam on the weekend, because the tarts keep for two weeks in an airtight tin and make a thoughtful holiday gift, just like the other pineapple desserts here that travel well.

You will need: Jam: 1 large fresh pineapple (grated), 3/4 cup sugar, 1 cinnamon stick, 3 cloves. Pastry: 2 cups flour, 2 tablespoons cornstarch, 1/4 cup powdered sugar, pinch of salt, 3/4 cup cold butter, 2 egg yolks, 1 beaten egg for brushing.

How to make it: 1. Cook the grated pineapple with sugar and spices, stirring often, for 60 to 75 minutes until thick and golden. Cool and roll into small balls. 2. Rub butter into the dry ingredients, add yolks and press into a dough. 3. Roll, cut small rounds and place a jam ball on each. 4. Brush with egg and bake at 340°F for 18 to 20 minutes.

Brown Sugar Bread Pudding, One of the Coziest Pineapple Desserts

Pineapple bread pudding is the thrifty Southern dessert that turns stale bread into something special. Cubes of day-old bread soak up a brown sugar custard studded with crushed pineapple, then bake until puffed and golden on top and soft and custardy underneath. The pineapple keeps it bright instead of heavy, which makes it one of the best warm pineapple desserts for a cold evening. Spoon a little warm vanilla sauce or a scoop of ice cream over each serving while it is still hot.

You will need: 6 cups cubed day-old bread, 3 eggs, 1 1/2 cups milk, 1/2 cup brown sugar, 1/2 cup melted butter, 1 teaspoon vanilla, 1/2 teaspoon cinnamon, one 20-ounce can crushed pineapple with juice.

How to make it: 1. Heat oven to 350°F and butter an 8 x 8 inch dish. 2. Whisk eggs, milk, brown sugar, butter, vanilla and cinnamon. 3. Stir in the pineapple and bread and let it soak 15 minutes. 4. Pour into the dish and bake 45 to 50 minutes until set and golden. 5. Serve warm with vanilla sauce or ice cream.

Pineapple Upside-Down Cupcakes, the Party-Size Twist

You already know the classic skillet cake, so try the version that bakes in a muffin tin. Each cupcake gets its own little pool of butter and brown sugar, a ring of pineapple and a cherry in the middle. Flip the pan after a five minute rest and every cake comes out with a shiny caramel top. They are easier to serve than slicing a big cake, they bring a classic among pineapple desserts to the buffet in single servings, need no plates at a buffet, and they are just right for little hands at holiday parties.

You will need: 1/4 cup melted butter, 1/2 cup brown sugar, 12 pineapple rings (trimmed to fit) or chunks, 12 maraschino cherries, 1 1/2 cups flour, 3/4 cup sugar, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, 1/2 cup soft butter, 2 eggs, 1/2 cup pineapple juice.

How to make it: 1. Heat oven to 350°F. Spoon butter and brown sugar into 12 greased muffin cups. 2. Add a pineapple ring and a cherry to each. 3. Beat the remaining ingredients into a smooth batter and divide it over the fruit. 4. Bake 20 to 22 minutes. 5. Rest 5 minutes, then flip onto a tray.

Taiwanese Pineapple Cakes, the Buttery Bakery Gift

Pineapple cakes are the most popular edible gift from Taiwan, and they have become a favorite project on home baking channels. They are not really cakes but small square pastries with a crumbly, milky shortbread shell and a chewy, sweet pineapple filling. Many bakers mix in a little winter melon to keep the filling soft. At home you can shape them by hand or press them into small square molds. Wrap each one in paper for a pretty holiday cookie swap gift.

You will need: Filling: 2 cups finely chopped fresh pineapple, 1/3 cup sugar, 2 tablespoons maltose or corn syrup. Pastry: 1/2 cup soft butter, 3 tablespoons powdered sugar, 1 egg yolk, 1/4 cup milk powder, 1 1/4 cups flour, pinch of salt.

How to make it: 1. Cook the pineapple, sugar and syrup over medium heat, stirring, for 40 minutes until thick and sticky. Cool. 2. Cream butter and sugar, add yolk, then mix in milk powder, flour and salt. 3. Wrap a teaspoon of filling in a walnut-size piece of dough and press into a square. 4. Bake at 340°F for 20 minutes, flipping halfway.

No-Bake Cheesecake, the Showstopper of Pineapple Desserts

When you want a showstopper without turning on the oven, this no-bake cheesecake is the answer. Crushed pineapple is folded right into the creamy filling, then the top is finished with a glossy layer of pineapple and mango that looks like sunshine on the dessert table. It slices best after a full night in the fridge, so make it the day before your party. Of all the pineapple desserts in this gallery, this is the one guests will ask you to bring again.

You will need: 1 1/2 cups graham cracker crumbs, 6 tablespoons melted butter, 16 ounces softened cream cheese, 3/4 cup powdered sugar, 1 cup cold heavy cream, one 8-ounce can crushed pineapple (well drained), 1 cup mango puree, 2 tablespoons sugar, 1 teaspoon unflavored gelatin.

How to make it: 1. Press crumbs and butter into a 9-inch pie dish and chill. 2. Beat cream cheese and powdered sugar, whip the cream separately and fold together with the pineapple. 3. Spread into the crust and chill 2 hours. 4. Warm mango puree with sugar, stir in the gelatin until dissolved and cool. 5. Pour over the top and chill overnight.

Three Ingredient Pineapple Whip at Home

That famous swirl of pineapple soft serve from theme park vacations is surprisingly easy to make at home. Frozen pineapple chunks, a splash of coconut milk and a spoonful of sugar or honey go into a blender or food processor and whip into a creamy, cold dessert in about two minutes. There is no ice cream maker needed, which makes it one of the easiest pineapple desserts you can make. Serve it right away for a soft serve texture, or freeze it for an hour if you want neat scoops. Kids love making this one.

You will need: 4 cups frozen pineapple chunks, 1/2 cup canned coconut milk or vanilla yogurt, 1 to 2 tablespoons sugar or honey, a squeeze of lime juice (optional), fresh mint to garnish.

How to make it: 1. Let the frozen pineapple sit 5 minutes to soften slightly. 2. Blend with the coconut milk, sugar and lime, stopping to scrape the sides, until thick and smooth. 3. Spoon or pipe into glasses with a large star tip. 4. Serve immediately, or freeze 1 hour for firmer scoops.

Old-Fashioned Pineapple Pie and How to Pick a Ripe Pineapple

Of all the old-fashioned pineapple desserts, pineapple pie may be the most humble. It was a Depression era favorite because a single can of fruit could stretch into a whole dessert for the family. The filling is thickened with a little cornstarch and baked in a flaky double crust until bubbling. If you use fresh fruit, pick a pineapple that smells sweet at the base, feels heavy for its size and gives slightly when pressed. Cut off the top and bottom, slice away the skin, then quarter it and trim out the tough core.

You will need: One double pie crust, two 20-ounce cans crushed pineapple with juice (or 4 cups chopped fresh pineapple), 3/4 cup sugar, 3 tablespoons cornstarch, 2 tablespoons butter, 1 tablespoon lemon juice, 1 beaten egg, coarse sugar.

How to make it: 1. Heat oven to 400°F and line a 9-inch pie plate with one crust. 2. Simmer pineapple, sugar and cornstarch until thick and clear, then stir in butter and lemon juice. Cool. 3. Pour into the crust, top with the second crust and cut vents. 4. Brush with egg, sprinkle sugar and bake 35 to 40 minutes until golden.