Baked Pineapple Casserole

Jump to recipe


Can Easter really be less than a week away?  After a weekend of delightful weather-so welcome after the long, cold, snowy winter-it’s actually starting to feel a bit springlike.  Yay!

If the holiday is sneaking up on you, too, and you’d rather be throwing a ball outside with your kids or walking the dog, this might just be the recipe to try.  It’s quick, easy and really tasty.  (And if there are leftovers, I love them for breakfast!)

This slightly sweet side dish is a delightful accompaniment to pork or chicken but is especially well suited to ham.  Quick to assemble with minimal ingredients, the casserole may be served alongside or in place of traditional potato dishes in your Easter lineup.


Baked Pineapple Casserole
This recipe can easily be doubled and baked in a 9×13-inch baking dish. When doubling, add a little extra baking time, removing from the oven when the center is firm and the top is golden.
Yields 6-8 servings
  • 5 slices (about 5 ounces) white bread, cut into 1/2-inch cubes (see notes section for several ingredient options and recipe tips)
  • 1 (20-ounce) can crushed pineapple in juice, drained
  • 1/3 cup butter, softened
  • 1/2 cup granulated sugar
  • 3 eggs
  • 1/8 teaspoon kosher salt
  1. Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish. I like to use a 9×9-inch square or 10-inch round baking dish (as opposed to a narrower, deeper casserole) because I like more of the crusty surface area.
  2. In a mixing bowl, cream together the butter and sugar. For ease, I use a hand blender. Beat in the eggs, one at a time. Stir in the drained crushed pineapple and the salt, and then fold in the bread cubes. Transfer the mixture to the prepared baking dish.
  3. Bake until lightly browned across the top, about 35-45 minutes. Precise time will depend on the oven and the proportions of the baking dish.
  • For the bread, Pepperidge Farm classic white bread works very well. For a gluten-free option, Udi’s white bread (available in the gluten-free frozen section) is excellent. I have tried whole grain breads but they often get a little mushy in this type of recipe. Also, I leave the crust on as I think it enhances the texture. If you prefer to remove the crust, add an extra bread slice or go by the weight measurement to ensure an accurate quantity.
  • My original recipe called for 1/2 cup of butter and 1 cup of sugar, which I think makes the casserole a little too sweet and oily. I have made the recipe various ways over time, and the above listed amounts are my favorite. I have made this with as little as 1/4 cup butter and no salt, and the casserole is still quite good. Also, I have prepared the recipe with four eggs instead of three, and I like it both ways. As a starting point, my recommendation is to use three eggs if your eggs are graded as size large or above. Opt for four if using medium or small eggs.
  • If you forget to take the butter out of the refrigerator to soften, heat for 10-15 seconds in the microwave. In this recipe, it’s okay if the butter is somewhat melted as opposed to softened.
The Fountain Avenue Kitchen

Leave a Reply

Your email address will not be published. Required fields are marked *


  1. Rebecca

    Made it, loved it, and so did everyone in my family. Not overly sweet like some similar recipes. Great texture. Used your gluten free bread suggestion and could not believe how well it turned out. Made it as a side for ham. Will try with chicken the next time. Thank you!

  2. Jessica

    Passed with flying colors! I made a trial casserole for just our family and it was a major hit. Making two more batches for big family gathering tomorrow… on second thought I better make that three!!!

  3. Mary Lou Keller

    Hello Ann! long lost Mary Lou here… so I have 2 fresh pineapple at home and wondering how best to use them.. do you think that fresh pineapple would work for this recipe? What would be best way to prepare it for this?
    I would appreciate any tips you might have.. thanks!

    1. Ann

      Hi Mary Lou! Old habits die hard, I suppose, because I have never made this with fresh pineapple. If you do, I would recommend mincing the pineapple to mimic the crushed and using approximately one cup of it. I would love to hear how you make out if you try!

  4. Mary Lou Keller

    Thanks Ann, I will let you know! I might pulse it in food processer to see how it turns out. The quantity is something I had wondered about so thank you for recommending a cup. I will let you know how it turns out when I make it.

  5. Kathleen

    First of all, I would like to express how much I always enjoy reading your column and have clipped many ideas. It is so refreshing and I always can learn something new. Cooking has changed quit a bit through the many years.

    Regarding the pineapple casserole…this may sound strange when first you read it but once you taste it, you may enjoy. I toast my bread cubes ahead of time for that toasty flavor inside and I add a clove or 2 of garlic in the mixture. It tones down the sweetness of the pineapple and goes well with the ham or meat dish. We grow our own garlic, so I use it in many ways in my cooking. The grandchildren always request this side dish so I definitely must make it again soon.

    Keep up the wonderful work!

  6. Ann

    Thank you for your thoughtful comments, Kathleen, and for the suggestion about the garlic. I will try it the next time, as I can see how it could add a little something special. I love that you grow your own garlic…I bet it is fantastic!

  7. Elaine

    I made this at Easter and it was a hit. Much better than the recipe I usually follow as this one isn’t nearly as greasy or sweet. Thanks Ann for another keeper.

    1. Ann

      Thanks for the terrific feedback, Elaine. I’m so happy this made the Easter lineup and that it was a success!

  8. Kim Post author

    I used 2 Bolillo rolls for the bread (measured out at 5 ounces exactly) since I’m diabetic and rarely eat white bread, and Morena sugar (it seems to be less sweet than refined white sugar). I also dusted the top with freshly grated nutmeg. Big hit and a keeper at my house (my 95 year old mom had 2 helpings).

    1. Ann Post author

      Thanks for mentioning the rolls and sugar you used, and I’m especially glad your mom went back for more!

  9. Leah Sveda

    I make this recipe often adding a pinch of cinnamon and nutmeg…the only real difference is that I don’t drain the pineapple and I bake it 60 min…

    1. Ann Post author

      Cinnamon and nutmeg sound like delightful additions. Thanks for mentioning your version, Leah!

    1. Ann Post author

      Hi Christy, I’ve done that with similar recipes, although not this one, with great results. As an option, you can cook this today and reheat tomorrow as it does reheat very well. It actually gets a little crustier, which I enjoy.