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 compliment a dinner without feeling out of the place on the plate.
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.
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.
- 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.
- 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