Pineapple Casserole is a timeless, comforting dish that works well for holidays, family dinners, or even as a sweet side or dessert. With simple pantry ingredients and bright pineapple flavor, this casserole is versatile, easy to prepare, and always popular at the table.
Pineapple Casserole
This simple pineapple casserole combines pineapple chunks and rings with cubed white bread, eggs, milk, melted butter, and sugar to create a warm, custardy bake with a golden top. Prep is quick, and the finished dish brings a pleasant balance of sweet and savory that complements ham or can be served on its own for breakfast or dessert.
Ingredients:
- 20-ounce can pineapple chunks, well drained (or very drained crushed pineapple)
- 7 slices white bread, cut into 1-inch cubes (butter bread, potato bread, or wheat bread can be used)
- 3/4 cup salted butter, melted
- 1 2/3 cups granulated sugar
- 3/4 cup whole milk (or half-and-half)
- 3 large eggs
- 1 teaspoon pure vanilla extract (or substitute almond extract)
- 6 pineapple rings
- 6 maraschino cherries
Optional Add-Ins
- Ritz cracker crumbs or buttery cracker crumbs for a crisp topping
- Sharp cheddar cheese for a savory contrast
- Pecans or walnuts for texture
- Vanilla ice cream on the side if serving as a dessert
Instructions:
Preheat your oven to 325°F (163°C) and grease a 9×13-inch baking dish with non-stick spray.
In a large bowl, whisk together the eggs, whole milk, melted butter, and vanilla extract. Add the granulated sugar and whisk until the mixture is smooth and well combined.
Substitutions & Tips
Use drained crushed pineapple instead of chunks if preferred.
Swap white bread for butter bread, potato bread, or wheat bread; whole wheat will impart a nuttier flavor.
Half-and-half can be used in place of whole milk for a richer custard.
Almond extract can replace vanilla for a different flavor profile.
Spread the cubed bread in an even layer across the bottom of the prepared baking dish. Scatter the drained pineapple chunks over the bread so they are distributed throughout.
Pour the egg-and-milk mixture evenly over the bread and pineapple, using a fork to press and nudge the bread cubes so they absorb the liquid and become evenly coated.
Bake uncovered for 40 minutes. Remove from the oven, arrange pineapple rings and maraschino cherries on top, and return to the oven for an additional 5 minutes, or until the topping is warmed through and the casserole is set.
This casserole can be enjoyed warm or cold, though it is most commonly served warm.
It pairs well with many meats, especially ham, and can be served for breakfast, brunch, or as a dessert.
No — fresh pineapple rings and chunks can be used if preferred. If using fresh, drain any excess juice before assembling.
Freezer Instructions
Cool the finished casserole, then freeze in an airtight, freezer-safe container for up to 4 months. Thaw in the refrigerator until fully defrosted, then reheat before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
More Recipes to Try Next
Pineapple Upside Down Cupcakes
Ham and Egg Cups
Blueberry Cobbler
Ham and Cranberry Sliders
Pineapple Casserole Recipe
Equipment
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9×13 baking dish
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Non-stick cooking spray
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Large bowl
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Whisk
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(optional) baking thermometer
Ingredients
- 20 ounce can of pineapple chunks, very well drained
- 7 slices white bread, cut into 1-inch cubes
- ¾ cup salted butter, melted
- 1⅔ cups granulated sugar
- ¾ cup whole milk
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 6 pineapple rings
- 6 maraschino cherries
Instructions
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Preheat oven to 325°F (163°C) and grease a 9×13 baking dish with non-stick spray.
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In a large bowl, whisk together eggs, whole milk, melted butter, and vanilla until blended.
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Stir granulated sugar into the egg mixture and whisk until smooth.
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Layer cubed bread across the bottom of the greased dish and scatter pineapple chunks over the bread.
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Pour the egg mixture over the bread and pineapple, pressing the bread gently to ensure it soaks up the custard.
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Bake uncovered for 40 minutes. Add pineapple rings and maraschino cherries on top, then bake 5 minutes more or until warmed through.
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Optional: Check internal temperature with a thermometer; because the recipe contains eggs, 160°F is a safe target.
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Remove from oven and let cool slightly before serving.
Notes
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezer Instructions:
Freeze the cooled casserole in a freezer-safe airtight container for up to 4 months. Thaw in the refrigerator and reheat before serving.