Back to Scalloped Pineapple Casserole

Print Options


Card Sizes

Scalloped Pineapple Casserole Recipe

Scalloped Pineapple Casserole Recipe

My family can't get enough of this sweet and satisfying side dish. This casserole disappears quickly whenever I prepare it.—Judy Howle, Columbus, Mississippi
TOTAL TIME: Prep: 15 min. Bake: 40 min. YIELD:6 servings


  • 3/4 cup butter, softened
  • 1-1/4 cups sugar
  • 3 large eggs
  • 1 can (20 ounces) crushed pineapple, well drained
  • 1-1/2 teaspoons lemon juice
  • 4 cups firmly packed cubed white bread (crusts removed)


  • 1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in pineapple and lemon juice. Gently fold in bread cubes.
  • 2. Spoon into a greased 2-qt. baking dish. Bake, uncovered, 40 to 45 minutes or until top is lightly golden. Serve warm. Yield: 6 servings.

Nutritional Facts

1 piece: 536 calories, 26g fat (15g saturated fat), 168mg cholesterol, 390mg sodium, 73g carbohydrate (60g sugars, 1g fiber), 6g protein

Reviews for Scalloped Pineapple Casserole

Sort By :
Reviewed Nov. 22, 2015

"Have a you use fresh bread or is it better to use stale like for dressing? Rating it high because I want to try it and it be awesome!"

Reviewed Nov. 21, 2015

"I've been making this for more than 20 years and my mother has been making it for more than 40! It's okay with white bread, but is much better when made with egg bread or challah. I like it served with ham but it is also really good served piping hot with a scoop of really good French Vanilla ice cream!"

Reviewed Jan. 13, 2015

"Much better than I was expecting. I'd make it again."

Reviewed Nov. 23, 2014

"Great recipe, I make it every Thanksgiving and holiday pot lucks"

Reviewed Dec. 14, 2013

"This is a delicious side to a ham dinner. By accident, I purchased pineapple chunks instead of crushed pineapple. My family loves it and I have made it this way ever since."

Reviewed Jul. 16, 2012

"I cut the sugar to 1 cup and it was still very sweet. I'm making it tomorrow and will cut it further to about 3/4 cup. I also added some shredded cheddar cheese to the mixture and put a little on top during the the last 15 min. of baking. Even though a little too sweet, it was delicious. My family says that it could be a dessert."

Reviewed Apr. 9, 2012

"A-MAZING! Made this for Easter, followed recipe exactly, so delicious, will definitely make again!!!!"

Reviewed Oct. 11, 2011

"made this for thanksgiving dinner. big hit! will make it again for christmas dinner. i cut the sugar back to 3/4 cup - that was definately sweet enough."

Reviewed Apr. 10, 2010

"I made this for Easter dinner as a side dish for ham. It was excellent. I cooked it in a 9' x 13' pan and wish I had put it in a smaller baking dish like the picture so it was thicker. My family loved it will make again."

Reviewed Oct. 16, 2009

"this is awesum!!! so easy to prepare also. is great with pork as a side dish or an easy dessert."

Loading Image