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Scalloped Pineapple Casserole


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Rate this recipe 4.6/5 (12 Votes)


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


Adapted from


Step 1

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in the pineapple and lemon juice. Gently fold in bread cubes.

Spoon into a greased 2-qt. baking dish. Bake, uncovered, at 350° for 40 to 45 minutes or until top is lightly golden. Serve warm.

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