Pineapple Casserole
This easy to make Pineapple Casserole is a deliciously sweet side dish that is a treat with any meal, but pairs especially well with ham!
Sweet and fluffy Pineapple Casserole is a welcome addition to any dinner plate, whether it’s a holiday or just your average weeknight. This fruity, baked casserole masquerades ingeniously as a dinner side, but has all the smile-inducing power of your favorite dessert!
THE PERFECT SIDE DISH
The truth is that I love Pineapple Casserole so much! I serve it with pork or with chicken or for breakfast or, if we’re being totally honest, spoon it straight out of my fridge when there are leftovers. For me, it’s the perfect balance of sweetness to complement a dinner without feeling out of place on the plate.
If you prefer a more savory side that still uses sweet ingredients, you’ll want to try our other casserole recipes, like Yellow Squash Casserole or Skillet Pancetta Corn Casserole.
OTHER RECIPES TO SERVE WITH PINEAPPLE CASSEROLE
- Pineapple Glazed Ham – This recipe is at its absolute finest when it’s paired with a delicious slice of ham.
- Ham & Cheese Stuffed Biscuits – For a more casual and snackable pairing, these stuffed biscuits are perfect.
- Breaded Pork Chops – If breaded chops and a scoop of casserole isn’t Southern perfection, then I don’t know what is.
INGREDIENTS
Pineapple: This easy recipe calls for a 20-ounce can of crushed pineapple. You could use fresh pineapple if you prefer, but make sure it’s tender and ripe.
Bread: Grab a loaf of your favorite white bread. This recipe will use about 8 slices.
Mix-ins: The rest of this simple casserole consists of sugar, butter, and eggs.
HOW TO MAKE PINEAPPLE CASSEROLE
STEP ONE: Start by preheating the oven to 350 degrees F. Next, beat 1/2 cup of unsalted butter and 3/4 cup of sugar together until it is smooth. Beat the 4 eggs together separately and then add them to the butter and sugar mix. Mix the ingredients together well.
STEP TWO: Continue by adding in the drained pineapple and stirring it into the butter mix. Lastly, add in the cubed white bread pieces and stir to combine everything well.
STEP THREE: Next, grease the baking dish and pour the casserole mixture in. Be sure to spread the mix evenly around before placing it into the oven to bake, uncovered, for about 45 minutes. Once baked, remove it from the oven and allow it to cool slightly before cutting it into pieces. Pineapple Casserole can be served warm or cold.
TIPS FOR SUCCESS
- When cubing the bread, you can choose to remove the crust or leave it on.
- Be sure to thoroughly drain the pineapple or the casserole may become a little watery.
- For a thicker casserole, use an 8 inch by 8 inch pan. For a thinner casserole, use a 9 inch by 13 inch pan.
CAN YOU MAKE PINEAPPLE CASSEROLE AHEAD OF TIME?
If you need a little extra time in your dinner prep you can always throw together this Pineapple Casserole in the morning or afternoon so that it’s ready to pop in the oven at dinner. I would refrain from making it too far in advance because you don’t want the white bread to break down in the liquids prior to baking it.
VARIATIONS OF THIS PINEAPPLE CASSEROLE RECIPE
You may encounter similar recipes calling for buttery Ritz crackers instead of cubed bread. Southern Pineapple Casserole can be made with whichever method you prefer, but this recipe is my tried and true favorite. I love how it turns out almost like a bread pudding- but I get to eat it with my dinner and not have to wait for dessert! If you truly miss the crunch of those butter crackers you can always make a cracker topping to bake on top of your casserole.
OTHER CASSEROLE FAVORITES
- Spinach & Tomato Breakfast Casserole
- Philly Cheesesteak Casserole
- Taco Tater Tot Casserole
- Spaghetti Casserole
- Farmer’s Casserole
- Dorito Casserole
*This post was originally posted on 04/26/2017.
Pineapple Casserole
Ingredients
- ½ cup unsalted butter
- ¾ cup granulated sugar
- 4 eggs beaten
- 20 ounces canned crushed pineapple drained
- 8 slices white bread cubed (see notes)
Instructions
- Preheat your oven to 350 degrees F. Grease an 8-inch x 8-inch baking dish and set aside. (see note)
- Beat butter and sugar together with a hand mixer until smooth. Add the beaten eggs to the bowl and mix well.
- Add the drained pineapple and stir to combine. Add the cubed bread and mix everything really well.
- Pour the casserole mixture into the prepared baking dish. Bake uncovered for 45 minutes.
- Remove from the oven and cut into 6 pieces. Serve warm or cold.
Video
Notes
- I removed all of the crusts from the bread, but my mother-in-law does not. Both ways work great!
- I used an 8-inch x 8-inch pan for a thicker casserole, but my mother-in-law uses a 9-inch x 13-inch for a thinner casserole and to last longer with a bigger crowd
Can it be made with less sugar?
Sure!
Can this be made aheaf & frozen?
Honestly, I’ve never tried that. I’m sure if you cooked and made sure to let it cool completely and store in an airtight container it shouldn’t be a problem, especially when you reheat it should become mushy I don’t think.
Been making this recipe for the last 40 years and its always a big hit.
So cool! It’s become my best friends new favorite, she requests it way too often. 🙂
Exactly like my sisters, except only 5 slices of bread (I use “647” low card Italian by Schmidt) also I do not drain the pineapple. Sprinkle with cinnamon when it comes out of the oven. It is so Delish.
I love that there are so many different version out there! Thank you, Angela.
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Can I make this the day before?
Yes, this works a lot like the baked french toast recipes. Prepare the night before and refrigerate then when you’re ready follow the rest of the cooking instructions. Keep in mind you are taking it from the cold fridge so the cooking time could vary just a little.
I always use at least 10 slices bread and put in round casserole dish to spoon out instead of cutting into portions.
Sounds great but how well does the pineapple have to be drained? Do I get all the juice out with paper towels or just drain the juice from can? Can’t wait to try it
I don’t drain it and it turns out fine.
I make one similar to this, I soak the bread in milk and mix in a cup of cheddar cheese ~ my husband requests this all the time 🙂
Made this-love it!!! So easy to make.
Can you make this the day before and it still be yummy or should it be made the day you are serving it?
If is use a 13 x 9 pan, how long should it cook in the oven?
i use 6 Hawaiian rolls, 2 1/2 cups of drained pineapple and brown instead of white sugar. Perfection!
I call this scalloped pineapple. Same ingredients just slightly different method – put cubes of bread in casserole dish, add and mix drained pineapple. Then mix up everything else and pour over bread and pineapple. Bake it and prepare yourself for a really delicious side dish to ham turkey or pork roast.
He too!
With Easter coming up, I think this would be a great addition to the ham we have every year. Thanks.
I think so too Faith. Thanks!
Yummy! This looks amazing, I’m gonna make this, maybe tonight, I can’t wait to taste and what a great budget side dish or dessert! Thanks for sharing!
Thank you Crystal! I hope you enjoy it as much as we do!
This is great thanks for the recipe
Thanks Diana! It is super yummy!
Kim, I think Hawaiian sweet bread would be amazing. Yummy! Great idea!
How did it turn out with the Hawaiian Sweet Bread? I was thinking the same thing.
I am so excited about trying this! I think I will use Hawaiian sweet bread instead.
Stacey, this looks so wonderful! Kind of like a pineapple upsidedown cake, but not. I think I may need to make this on Christmas as well! Thanks!
Thank you Rachel! It is delicious and always a hit! Kids love it too! Let me know if you make it and what you think!