New this month
Get the Allrecipes magazine just $5!

Baked Pineapple Casserole

Cheryl Ritter Bonsell

"A bread and pineapple casserole that goes great with a ham dinner."
Added to shopping list. Go to shopping list.


1 h 20 m servings 425 cals
Original recipe yields 6 servings


  • Calories:
  • 425 kcal
  • 21%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 58.8g
  • 19%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 165 mg
  • 55%
  • Sodium:
  • 162 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a medium-sized casserole dish.
  2. In a mixing bowl, cream together butter and sugar. Beat in eggs one at a time. Stir in cinnamon and nutmeg. Add bread and crushed pineapple into the mixture. Transfer mixture to the prepared baking dish.
  3. Bake in the preheated oven until bubbly and lightly browned, about 60 minutes.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 277
  1. 350 Ratings

Most helpful positive review

After reading reviews I made adjustments, so I found it hard to give it the full 5 stars. This was a very tasty dish that went well with the pork tenderloin I prepared. I also served broccoli al...

Most helpful critical review

I read all 55 reviews before trying this dish for an Easter potluck and since only a couple were less than enthusiastic, I thought this would be a keeper...WRONG. I followed the recipe but it ...

Most helpful
Most positive
Least positive

After reading reviews I made adjustments, so I found it hard to give it the full 5 stars. This was a very tasty dish that went well with the pork tenderloin I prepared. I also served broccoli al...

This is a new holiday staple at my house. I follow the recipe exactly, and we love it. Keys - use pinapple in juice, NOT syrup. Syrup will make it too sweet. Use good bread. I've always made...

Made this as a side dish to "Marinated Pork Tenderloin" recipe also off this site, both EXCELLENT!! And compliment each other very well. If making this in a 9x13 pan, you will need more like 8...

I doubled this recipe for a dinner party, and put everything in one large baking dish. It was moist, fragrant, and absolutely delicious. Even the pickiest of eaters were having seconds and thi...

I just made this recipe and it turned out great. I changed it just a little by using only 1/2 cup of sugar, more nutmeg, lots of cinnamon and instead of white bread I had some Cinnamon Raisin Sw...

A wonderful side dish with garlic/onion pork tenderloin! I used 1/4 pound of softened butter instead of the margarine, and only used 1/2 c. sugar. This dish is great to prepare early in the da...

Excellent recipe. I made it for a potluck and received lots of compliments. it is very easy and tastes great. I used approx. 6 oz. smart balance butter, 3/4 cup splenda, 10 slices bread, 2 20...

My mother and I have been making this same recipe (minus the spices) for years and it's ALWAYS a hit. We call it "pineapple souffle," even though it's definitely NOT a souffle - it's just kind o...

This was a great dish for a potluck! Easy to throw together with items I had on hand. Tips for the next time I make it: Tear the bread into smaller pieces. Add more nutmeg and cinammon, I ...