Vintage Recipes: Beach Boy Bread

From 1959, when a tin of pineapple was still an exotic item to cook with. And back when you still found it in the tiny 8 ounce cans.

The recipe can read confusing because it says “prepared biscuit mix”. It just means to use commercially made biscuit mix, such as Bisquick or Jiffy. I went out and researched the recipe, and in other versions it mentions using it dry (not already prepared).

But this is a fun recipe to try, it’s easy and oh so sweet with the taste of pineapple.

Beach Boy Bread


  • 1½ cups biscuit mix (such as Bisquick)
  • ½ cup granulated sugar
  • 1 large egg
  • 1 cup crushed pineapple*
  • ½ tsp pure vanilla extract (used 1 tsp)
  • 2 Tbsp brown sugar, packed
  • 2 Tbsp biscuit mix
  • 1 Tbsp unsalted butter, soft


Preheat oven to 425° and lightly oil an 8″x8″ baking pan.

In a mixing bowl combine biscuit mix and sugar.

In a small bowl stir together the egg, pineapple and vanilla.

Add to the dry ingredients, stir till mixed.

Scrape into the prepared pan, spread out smoothly.

In a small bowl mix the brown sugar and biscuit mix, add in the butter and work in quickly.

Spread over the cake.

Bake for 20 minutes, or until baked.


*If you don’t have crushed pineapple on hand, take a can of regular pineapple and crush it in a food chopper. I used ¼ juice from the can to ¾ pineapple till I measured out 1 cup total.