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.

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