Pineapple Casserole

Pineapple Casserole by

Kelli Smith and Erin Barnett


Serves 8


  • 1 (20 oz.) can pineapple chunks
  • 1 (20 oz.) can pineapple crushed
  • 2 (20 oz.) cans pineapple tidbits
  • 4¾ cups sugar
  • 4 tbsp. self-rising flour
  • 4 eggs
  • 1 loaf sandwich bread
  • 4 sticks butter, melted
  • cinnamon sugar (optional)


  1. Preheat oven to 350°F. Open pineapple cans and drain liquid. Place drained pineapple into a mixing bowl and drain a second time, pressing out all additional liquid. Set aside.
  2. In a second bowl, mix together sugar, flour, and eggs until it makes a thick paste. Add to pineapple and stir to coat. Pour the mixture into a casserole dish.
  3. In another bowl, tear bread into cube-like pieces (I typically use almost the entire loaf). Pour 3/4 of the butter over the bread, stir to coat, and place over the top of the pineapple (Hint: place bread crust up to create a beautiful buttery crust). Pour remaining butter evenly over the top of the bread. Cook 30-35 minutes.
  4. Sprinkle cinnamon sugar on top for an extra yummy treat!