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Scalloped Pineapple Casserole

Scalloped Pineapple Casserole

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This classic southern pineapple casserole recipe is just as good as I remember!

Usually when we think of casseroles, we picture savory dishes like tater tot casserole or chicken and rice casserole. Today, I have a different kind of casserole for you, but one I just know you’ll love!

Putting pineapple in a casserole might seem strange, but this classic southern Scalloped Pineapple Casserole is sweet and flavorful. Think along the lines of bread pudding. The base of this casserole is cubed bread, butter, sugar, eggs, and crushed pineapple. We’ve also added a few spices and extra ingredients to perfect the flavor. See how it all comes together in the video below.

Makes 6 servings
15m prep time
40m cook time
536 calories


3/4 cup butter, softened
1 cup granulated sugar
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
3 large eggs
1 can (20 ounces) crushed pineapple, well-drained
1-1/2 teaspoons lemon juice
4 cups firmly packed cubed white bread (crusts removed)


Preheat oven to 350°. Grease a 2-quart baking dish and set aside.

In a large bowl, cream butter, sugars, cinnamon, and nutmeg until light and fluffy. Add eggs, one at a time, beating well after each addition.

Stir in pineapple and lemon juice. Gently fold in bread cubes.

Spoon pineapple mixture into prepared baking dish. Bake, uncovered, 40 to 45 minutes or until top is lightly golden. Serve warm.

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