Dump a whole can of this in the baking dish with 3 other things and your family will think you spent hours on dessert

This 4-ingredient oven baked pineapple dessert is the kind of weeknight magic I lean on when I want something warm, cozy, and impressive without actually working very hard. You literally dump a whole can of pineapple rings into a baking dish, scatter on three pantry staples, and let the oven do the rest. It bakes into a caramelized, buttery, almost upside-down-cake situation—only there’s no batter to fuss with and no mixer to haul out. While pineapple upside-down cake became popular in mid-20th-century American kitchens thanks to canned fruit and convenience baking, this version strips the idea down to its essentials for a fast, homey dessert that tastes like you spent hours on it.

Serve the pineapple rings warm, spooning the buttery caramel sauce from the bottom of the dish over the top. A scoop of vanilla ice cream, frozen yogurt, or lightly sweetened whipped cream is perfect alongside—the cold creaminess balances the tangy, hot fruit. For a slightly lighter finish, pair the warm pineapple with plain Greek yogurt and a sprinkle of toasted nuts. Coffee, black tea, or a dessert wine like Moscato all play nicely with the sweet-tart pineapple and brown sugar.

Servings: 4

1 (20-ounce) can sliced pineapple rings in juice, undrained

Preheat your oven to 375°F (190°C). Lightly butter or spray an 8x8-inch (or similar size) glass baking dish.

Open the can of pineapple rings and pour the entire contents—rings and juice—into the baking dish, arranging the rings in a single layer as much as possible. It’s fine if some overlap slightly.

Dot the top of the pineapple rings evenly with the pieces of butter so they’ll melt and baste the fruit as it bakes.

Sprinkle the brown sugar evenly over the pineapple and butter, breaking up any clumps with your fingers. Dust the top with the ground cinnamon.

Place the baking dish in the preheated oven and bake for 20–25 minutes, or until the pineapple is bubbling around the edges and the sugar has melted into a glossy, caramel-like sauce. The tops of the rings should look lightly golden.

Carefully remove the dish from the oven and let the dessert rest for about 5–10 minutes; the hot syrup will thicken slightly as it cools.

Serve the warm pineapple rings straight from the baking dish, spooning some of the buttery brown sugar sauce over each portion.

For a deeper caramel flavor, use dark brown sugar instead of light, or mix in a teaspoon of molasses. If you like a bit of texture, sprinkle 2–3 tablespoons of chopped pecans, walnuts, or shredded coconut over the top before baking; they’ll toast in the oven and add a nice crunch. To lean into warmer spice notes, add a pinch of ground ginger or nutmeg along with the cinnamon, or swap the cinnamon for pumpkin pie spice. For a slightly boozy, adults-only version, stir 1–2 tablespoons of dark rum into the pineapple juice right in the baking dish before adding the butter and sugar. If you prefer things less sweet, reduce the brown sugar to 1/4 cup or use pineapple canned in its own juice rather than heavy syrup. Food safety tips: Always make sure the pineapple is from a can that is not bulging, rusted, or badly dented, and check the expiration date before using. Once baked, let the dessert cool slightly so the hot syrup doesn’t burn your mouth or hands when serving. Refrigerate leftovers in a covered container within 2 hours of baking, and reheat gently in the microwave or a low oven until warmed through.