Total TimePrep: 15 min. Bake: 40 min.
- 1 cup butter, softened
- 1-1/2 cups sugar
- 3 Nellie’s Free Range Eggs
- 4 cups firmly packed cube bread (crusts removed)
- 1 can (20 ounces) pineapple chunks, drained
- In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in the bread cubes and pineapple. Spoon into a greased 2-qt. baking dish. Bake, uncovered, at 375° for 40-45 minutes or until golden.
Nutrition Facts3/4 cup: 357 calories, 20g fat (12g saturated fat), 113mg cholesterol, 282mg sodium, 43g carbohydrate (35g sugars, 1g fiber), 3g protein.
Apr 16, 2015
I made this for Easter dinner since the pineapple rings I put on the ham disappear quickly. This casserole was so good! It was almost like a pineapple cobbler so I think it could be served as a dessert, especially on a warm summer night. I like ferretmama's idea of using crushed pineapple and will try it the next time I make this.
Jun 9, 2013
I cut the butter in half, decreased the sugar by a third, and added about 1/8 tsp. of fresh nutmeg. Guests liked it and cleaned their plates.
Feb 12, 2012
Have been using this recipe for years. The only change is that I use crushed pineapple instead of chunks. We have it every Veteran's Day, Thanksgiving, and Christmas. So good and easy.
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