Baked Pineapple Casserole

This baked pineapple casserole is a classic comfort food recipe that blurs the line between a sweet side dish and a simple dessert. It features crushed pineapple and torn bread baked in a sweet, buttery custard until golden and firm. It’s a straightforward dish that relies on common pantry ingredients.

With just a few minutes of prep time, this casserole is easy to assemble for a potluck, holiday dinner, or a simple weeknight treat. It bakes in about an hour, filling your kitchen with a warm, sweet aroma as it cooks.

Why will you love Baked Pineapple Casserole?

The recipe uses simple, easy-to-find pantry staples.

Mixing is done in a single bowl, which makes for very quick cleanup.

It’s a versatile dish that can be served warm as a side or as a dessert.

Baked Pineapple Casserole Ingredients

• Crushed Pineapple: Be sure to use the entire can, juice and all. The liquid is a key component of the batter.

• White Bread: Standard sandwich bread is what you need. There is no need to remove the crusts before tearing it into pieces.

• Butter: Use unsalted butter that is properly softened to room temperature. This helps it cream smoothly with the sugar.

• Eggs: Large eggs provide the right amount of structure to create the casserole’s custard-like texture.

Exact quantities are in the recipe card below.

How to Make Baked Pineapple Casserole

Step 1: Prepare and Preheat

First, get your oven ready by preheating it to 350°F (175°C). Grease an 8×8-inch baking dish so the casserole doesn’t stick. Tear your bread slices into small, bite-sized pieces.

Step 2: Mix the Batter

In a large mixing bowl, beat the softened butter and sugar together until they are creamy. Add the eggs one by one, mixing well after each. Then, stir in the undrained crushed pineapple and optional cinnamon.

Step 3: Combine and Bake

Add the torn bread to the bowl and gently fold it into the batter until every piece is coated. Pour the mixture into your prepared dish and spread it evenly. Bake for about an hour, until the top is golden and the center is fully set.

What to Serve with Baked Pineapple Casserole

This casserole is lovely served warm on its own. For an extra treat, you can serve it with a scoop of vanilla ice cream or a dollop of whipped cream.

Helpful Tricks for Baked Pineapple Casserole

A food thermometer is the best way to ensure doneness. For dishes containing eggs, the center should reach a safe internal temperature of 160°F (71°C).

Day-old or slightly stale bread works very well in this recipe, as it soaks up the pineapple mixture without becoming too soft.

Do not drain the pineapple. The juice is essential for creating the right custardy texture and sweet flavor.

Letting the casserole rest before serving is important. It helps the structure set, making it much easier to scoop and serve.

How to Store and Freeze Baked Pineapple Casserole

Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended, as the texture may become watery when thawed. Reheat individual portions in the microwave until warmed through.

Baked Pineapple Casserole Recipe FAQs

Can I use fresh pineapple?

Yes, but you will need to compensate for the liquid from the can. Use about 2 cups of finely chopped fresh pineapple and add 1/2 to 3/4 cup of pineapple juice to the batter.

Can I make this ahead of time?

You can assemble the casserole a few hours ahead, cover it, and store it in the refrigerator. You may need to add 5 to 10 minutes to the baking time if baking it straight from the fridge.

Is this a side dish or a dessert?

It can be both. In many parts of the American South, it is served as a traditional sweet side dish with savory meals like baked ham. It is also sweet enough to be enjoyed as a simple, warm dessert.

Baked Pineapple Casserole

A simple baked dessert with crushed pineapple, bread, and a sweet, custardy base, baked until golden brown.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Dessert, Side Dish

Cuisine American

Servings 8

Ingredients

  

• 1/2 cup unsalted butter softened, 113g
• 3/4 cup granulated sugar 150g
• 4 large eggs
• 1 can crushed pineapple in juice undrained, 20 ounces / 567g
• 5 slices white sandwich bread torn into 1-inch pieces
• 1/4 teaspoon ground cinnamon optional

Instructions

 

• Preheat your oven to 350°F (175°C). Grease an 8x8-inch (20x20 cm) baking dish with butter or cooking spray.
• In a large bowl, use an electric mixer or a whisk to beat the softened butter and granulated sugar together until the mixture is light and creamy.
• Add the eggs one at a time, beating well after each addition until fully incorporated.
• Pour in the entire can of undrained crushed pineapple, including all the juice. Add the optional cinnamon and stir with a spatula until just combined.
• Gently fold the torn bread pieces into the wet mixture. Stir until all the bread is coated and has absorbed some of the liquid.
• Transfer the mixture to the prepared baking dish and spread it into an even layer.
• Bake for 55 to 60 minutes, or until the top is golden brown and the center is set. The casserole is fully cooked when an instant-read thermometer inserted into the center registers 160°F (71°C).
• Let the casserole cool on a wire rack for at least 10 minutes before serving. This allows it to set properly.

Notes

A food thermometer is the best way to ensure doneness. For dishes containing eggs, the center should reach a safe internal temperature of 160°F (71°C).

Day-old or slightly stale bread works very well in this recipe, as it soaks up the pineapple mixture without becoming too soft.

Do not drain the pineapple. The juice is essential for creating the right custardy texture and sweet flavor.

Letting the casserole rest before serving is important. It helps the structure set, making it much easier to scoop and serve.

Keyword baked pineapple casserole, baking, Casserole, dessert, pineapple