This baked pineapple stuffing is so good with ham dinner! Made with soft bread, sweet pineapple, butter, and eggs. It’ll be the highlight of your Easter!

Pineapple stuffing on a small white plate with a silver fork and a yellow printed napkin.

Geez can you believe it’s Easter week already?!

I thought I had a really good head start on all the Easter recipes, but somehow this still snuck up on me.

It’s ok though, because over the years I’ve managed to build up a great stockpile of amazing recipes for the spring holiday. I’m especially partial to these coconut macaroons, these carrot cake cupcakes, and this pineapple upside down cake. Really, anything pineapple just screams Easter to me. I guess because it goes so well with ham.

We always have ham for Easter dinner, and a few years back we started adding pineapple stuffing to the assortment of side dishes. This stuff is amazing! The inside is pillow-y soft and moist, and the edges get brown and crisp and a little chewy. It’s buttery and sweet, and it compliments the ham in the most incredible way.

Once we tried it, there was no going back, and now it’s just not Easter unless this baked pineapple casserole is on the menu.

Pineapple stuffing in a white casserole dish with a serving scooped out.


Pineapple stuffing is basically like a cross between a bread dressing (like you’d have with your Thanksgiving turkey) and a bread pudding.

It made from cubes of bread, but it’s also sweet and rich and buttery. It’s easy to make and it will add so much to your holiday meal!

Make sure you get a little of this incredible side along with every bite of your Easter ham.


This yummy dish is made with just a handful of basic ingredients.

Overhead view of ingredients for making pineapple stuffing.

You’ll need:

  • Butter
  • Sugar
  • Salt
  • Eggs
  • Crushed Pineapple (in its own juice)
  • Bread

Making pineapple casserole with butter, sugar, and salt.

Start with the butter, sugar, and salt. Place these three ingredients in a large mixing bowl, and cream them together with an electric mixer until they’re really pale and really fluffy. This should take about 5 minutes on high speed.

Adding eggs to pineapple casserole.

Next, whip in the eggs, one at a time. Allow each egg to fully incorporate before adding the next one. It’s also a good idea to scrape the bottom and sides of the bowl down with a silicone spatula after each addition.

Close up of butter, sugar, eggs base for pineapple stuffing.

As you can see here, the mixture should look really soft and fluffy.

Adding crushed pineapple to pineapple stuffing.

Now you can add the crushed pineapple. Throw in the whole can, including the juice! It will make the stuffing extra sweet and extra moist.

Base for pineapple casserole with butter, sugar, eggs, and crushed pineapple.

As you fold the pineapple in, you might notice the mixture starts to look a little curdled. This is totally ok! It’s just because there is a lot of liquid compared to butter, and water and fat don’t really like to mix. But don’t worry- as the casserole bakes it will all come together.

Pineapple stuffing with bread.

The last ingredient is the bread. Just cube it or tear it into 1-inch pieces with your hands, then fold it into the butter/pineapple mixture.


My favorite kind of bread to use for this casserole is just plain, soft white bread.

But you could also use potato bread, brioche, or Hawaiian bread. Anything that’s really soft and just a little sweet will work well.

Unbaked pineapple stuffing in a casserole dish.

Transfer this sweet, buttery, bread-y goodness to a lightly greased baking dish and bake it ’til bubbly and golden. Get ready- your whole house will smell incredible!


This recipe will make your holiday prep super-simple. It’s a great make-ahead dish.

You can either prep it and refrigerate it unbaked, or fully bake it and then reheat it just before serving.

If you prep it without baking, it can be done a day or two ahead, and if you fully bake it, it will last for 3 to 5 days (tightly wrapped) in the fridge.

Overhead view of pineapple stuffing casserole with a small serving on a white plate.


Pineapple casserole freezes beautifully. Just cover it tightly with foil and it should keep in the freezer for at least a month.


To reheat this dish, just place it in a warm oven (170 degrees F) until warmed through. Wrap it tightly in foil first, so it doesn’t become dried out.

Pineapple stuffing in a casserole dish with a silver serving spoon.

I’ve got a couple more Easter recipes to share with you over the next few days, so stay tuned! And in the meantime I hope you’ll add this delicious pineapple stuffing to your holiday menu.

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Pineapple stuffing on a small white plate with a silver fork and a yellow printed napkin.
4.89 stars (18 ratings)

Pineapple Stuffing

Servings: 8
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
This baked pineapple stuffing is so good with a ham dinner! Made with soft bread, sweet pineapple, butter, and eggs. It'll be the highlight of your Easter!


  • 1/2 cup (113.5 g) unsalted butter, , softened
  • 1/2 cup (100 g) granulated sugar
  • 1/4 teaspoon (0.25 teaspoon) kosher salt
  • 4 eggs, , large
  • 20 ounces (566.99 g) crushed pineapple, in its own juice
  • 5 slices soft bread*


  • Preheat the oven to 350 degrees F and lightly mist a 1.5-quart baking dish with non-stick spray.
  • Place the butter, sugar, and salt in a large bowl and cream together with an electric mixer until very pale and fluffy (about 5 minutes on high speed). 
  • Whip in the eggs, one at a time, allowing each one to fully incorporate before adding the next.  
  • Scrape the bottom and sides of the bowl with a silicone spatula, and fold in the pineapple and it's juice. 
  • Tear the bread into 1-inch pieces and fold it into the pineapple mixture. 
  • Transfer the mixture to the prepared baking dish and bake for 1 hour, or until bubbly and beginning to turn golden.  
  • Serve warm. 


*Use any kind of soft bread such as white bread, brioche, potato bread, or Hawaiian rolls.
A few more fun Easter treats:
Calories: 264kcal, Carbohydrates: 30g, Protein: 5g, Fat: 14g, Saturated Fat: 8g, Cholesterol: 112mg, Sodium: 197mg, Potassium: 139mg, Fiber: 1g, Sugar: 20g, Vitamin A: 515IU, Vitamin C: 33.9mg, Calcium: 49mg, Iron: 1.2mg
Cuisine: American
Course: Side Dish
Tried this recipe?Mention @bakingamoment on Instagram or tag #bakingamoment.


  • Allie

    Allie is the creator and owner of Baking a Moment. She has been developing, photographing, videographing, and writing and sharing recipes here since 2012.