- 2 eggs, beaten
- 2 cans (20 ounces each) unsweetened crushed pineapple
- 1 cup sugar
- 1/4 cup cornstarch
- 1 teaspoon ground cinnamon
- 1 teaspoon butter
- In a large bowl, combine eggs and pineapple. In another bowl, combine sugar, cornstarch and cinnamon. Stir in pineapple mixture.
- Transfer to a greased 2-qt. baking dish. Dot with butter. Bake, uncovered, at 350° for 1-1/4 hours or until golden brown. Yield: 10-12 servings.
Originally published as Sweet Pineapple Casserole in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p174
Reviews for Sweet Pineapple Casserole
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Dec. 24, 2014
"Excellent! Made this for company the first time, and they all wanted the leftovers! I have made it several times, it is always a hit."
Reviewed Jul. 7, 2009
"Easy to make and super delicious. If you love pineapple, you'll adding this to every meal."