Baked Pineapple II

Baked Pineapple II

46 Reviews 7 Pics
Recipe by  Lynne

“My family loves this dish. It is so good! This recipe is more like a bread pudding.”

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Adjust Servings

Original recipe yields 4 servings



  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a mixing bowl, cream together butter and sugar.
  3. Add eggs, milk, pineapple and juice, bread cubes, and vanilla. Mix together.
  4. Bake in a 2 quart casserole dish for 45 minutes.

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Reviews (46)

Rate This Recipe


We make this all the time but I add coconut and pecans, its heavenly. There are never any leftovers, EVER!



A lovely recipe. I had a panic about what to do with my impulse buy of a fresh pineapple--and this pineapple/bread pudding was perfect! I turned the temp down to 350 and cooked it for twenty minutes longer to compensate for the fresh fruit. Thanks again--it's devine!

Lisa B

Lisa B

The pineapple flavor was great, but way too much butter for me. If I make it again, I'll use much less butter.

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Amount Per Serving (4 total)

  • Calories
  • 644 cal
  • 32%
  • Fat
  • 28.6 g
  • 44%
  • Carbs
  • 91.5 g
  • 30%
  • Protein
  • 9.2 g
  • 18%
  • Cholesterol
  • 222 mg
  • 74%
  • Sodium
  • 468 mg
  • 19%

Based on a 2,000 calorie diet



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Baked Pineapple Casserole


next recipe:

Easy Baked Pineapple