Ah! You’re looking for the classic LongHorn-style Pineapple Bake, which is a sweet, buttery, and crunchy pineapple casserole/dessert. Here’s a simple recipe to make it at home:
LongHorn-Style Pineapple Bake
Ingredients:
- 1 can (20 oz) crushed pineapple, drained
- 1 cup sugar
- 1 cup shredded sweetened coconut
- 1 cup crushed graham crackers or buttery cookies
- 1/2 cup melted butter
- 1/2 tsp vanilla extract
- Optional: 1/2 cup chopped pecans for topping
Instructions:
- Preheat oven: 350°F (175°C). Grease a 9×9-inch baking dish.
- Mix base: In a bowl, combine crushed pineapple, sugar, coconut, vanilla, and 1/4 cup melted butter.
- Prepare topping: Mix crushed graham crackers (or cookies) with remaining 1/4 cup melted butter and pecans if using.
- Assemble: Spread pineapple mixture evenly in the dish. Sprinkle the crumb topping evenly over it.
- Bake: 25–30 minutes, until the top is golden and bubbly.
- Cool & Serve: Let cool 10–15 min. Serve warm or chilled—sometimes topped with a scoop of vanilla ice cream.
💡 Tip: For extra richness, you can fold 1/2 cup of cream cheese into the pineapple mixture for a creamier bake, similar to some restaurant-style versions.
If you want, I can also make a “complete LongHorn-style dinner menu” with this pineapple bake as dessert, so you can have the full experience at home.
Do you want me to do that?
