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baked pineapple casserole on a white plate

Paula Deen's Baked Pineapple Casserole

Paula Deen’s baked pineapple casserole recipe is a Southern classic that’s a must-have for Easter, Thanksgiving, and Christmas. Made with crushed pineapple, eggs, and no flour or cheese, this easy pineapple casserole is hot, gluten-free, and perfect for brunch, breakfast, dinner, or even dessert. It’s a southern favorite that’s sweet, fluffy, and great for a crowd.
4.50 from 24 votes
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Course Dessert, Side Dish
Cuisine American, Hawaiian
Servings 8 people
Calories 245 kcal

Equipment

Ingredients
  

  • 2 tablespoons butter melted
  • 40 ounces crushed pineapple 2 cans (NOT drained)
  • ½ cup white sugar see note below
  • ½ cup Splenda see note below
  • 4 large eggs beaten
  • 2 tablespoons vanilla bean paste

Instructions
 

  • Preheat oven to 350ºF. Brush a 9x9 or 8x10 baking dish with melted butter.
  • Combine remaining butter with the rest of the ingredients and mix well.
    add the remaining melted butter to the other ingredients
  • Pour pineapple mixture into the prepared baking dish.
    the casserole dish ready to go into the oven
  • Bake for 60 to 70 minutes at 350ºF until golden on top and a knife inserted in the center comes out clean.
    the cooked pineapple casserole in a white dish
  • Serve warm.
    a close up of pineapple casserole

Video

Notes

I have lightened the original recipe by replacing half of the sugar with Splenda. You can use any combination of traditional sugar and Splenda (or another sweetener), provided you use the equivalent of one cup total.

Nutrition

Calories: 245kcal | Carbohydrates: 47g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 60mg | Potassium: 217mg | Fiber: 2g | Sugar: 43g | Vitamin A: 293IU | Vitamin C: 13mg | Calcium: 38mg | Iron: 1mg
Keyword pineapple
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