I never had baked pineapple before my mother-in-law brought this to my house for Easter dinner. It was like eating cake for the main course, very sweet.

The final dish is so sweet and wonderful that it could easily be served as a dessert. Add a scoop of ice cream atop a warm chunk of this casserole, and you’d have a blissful bowl of deliciousness.

Baked Pineapple

• 1 tablespoon butter, melted
• 1 20-oz can of crushed pineapple, drained
• 1/4 cup white sugar
• 1/4 cup Splenda
• 1/4 cup cold water
• 2 eggs
• 1 tablespoon vanilla extract

Preheat oven to 350. Brush a 9-inch square baking dish with melted butter. Combine remaining butter with the rest of the ingredients, and mix well. Pour into baking dish.

Bake for 1 hour at 350 until golden on top and a knife inserted in the center comes out clean. Serve warm.

Happily submitted to Tempt my Tummy Tuesday, Kitchen Tip Tuesday, Tuesday Toot, Tasty Tuesday, Tackle It Tuesday, and Talk About Tuesday

Don’t forget to stop back on Thursday for Grace’s Kitchen!