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I never had baked pineapple before my mother-in-law brought this to my house for Easter dinner in 2009. I’d never even heard of baked pineapple.
The dish was very sweet, like eating cake during the main course.
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.
I wanted to repost it now, at the start of the holiday party season, because this dish travels well and is a real crowd-pleaser. I think it would be perfect to bring along to a potluck meal or any occasion where you’re asked to bring a dish.
- 1 tablespoon butter, melted
- 1 20-oz can of crushed pineapple, drained
- ½ cup white sugar (or ¼ cup white sugar plus ¼ cup Splenda)
- ¼ cup cold water
- 2 eggs
- 1 tablespoon vanilla extract
- Preheat oven to 350. Brush a 9-inch (round or 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.
Originally posted April 13, 2009
© 2010 – 2013, Tara Ziegmont. All rights reserved.
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