I made this for Easter and it was a HUGE hit. I double the recipe and used a 9x13 pan and it came out perfectly. Not a bit leftover. The only thing I did was use 1 20 ounce can of crushed pineapple and 1 20 ounce can of chunk pineapple. I also sprinkled a little cinnamon on the top, I got that idea from another reviewer who used pumpkin pie spice which I didn't have. This is a new family favorite!
We really enjoyed this, but the 2nd time I made it, I cut the sugar to 1/2 cup. Was not quite as sweet and still delicious.
I have been making this stuffing for years and it's delicious! My family requests it for Thanksgiving, as well, and I'm not allowed through the front door unless I've made it. The only differences between this recipe and the one I use is that I use unsalted butter instead of margarine, bake mine covered for 45 minutes and uncovered for 15 minutes and use a 2 quart casserole dish. Try it, I promise your family will thank you for it!
I was intrigued by this recipe and everyone I told about it was skeptical . . . but it was so delicious (especially with ham)!! Super easy too. My alterations: used half brown sugar, half white sugar, and added some pumpkin spice (cinnamon, nutmeg, cloves, etc.) on top. Yum! I accidentally cooked at 400 instead of 350, but it took a lot less time and still came out great! Thanks for the great recipe!
My mom has been making this same recipe for years and now I make every holidy for my in-laws. We use butter instead of margarine. And I cook it with foil for the first half hr and without for the 2nd half hr so it gets a golden brown color.
This recipe has been in my family since before I was born!! I absolutely love it!! My family makes this side dish for almost ever holiday. There is a few things we do differently....1st we use butter to grease the baking dish, 2nd we only use 3/4 cup of sugar (anymore is too sweet and takes away from the pineapple taste), 3rd thing we do a little differently is instead of creaming the butter and sugar together we whip the sugar and eggs together then mix the pineapple and the bread cubes in, last we mix in little cubes of butter. Pop it in the over until it's lightly brown on top. Absolutely Yummy!!!!!
I made this recipe for a Christmas party this weekend and it was a huge hit! I did follow the advice of other reviews and cut down the sugar by half- it was perfect. I will definitely be making this again! Simple and deliciouse! Thanks!
This tastes like a buttery pineapple bread pudding, and we REALLY liked it with our Easter Ham dinner. When we first took the dish out of the oven, I thought it would be too buttery. The butter was bubbling all around the edges of the Pyrex glass dish. After sitting for 10 minutes, however, the butter was incorporated into the dish and it was perfect! Now the changes: we don't like really sweet food, so we cut the sugar by half. We also followed the suggestions to use half brown (1/4 cup) and half white (1/4 cup) sugar, as well as we sprinkled the top liberally with pumpkin pie spice. Baked for half the recommended time covered, and half uncovered for the other half. With these changes, it was a 5 star for us! We have added it to our "family" cookbook!
Okay.... I love this and only added a teaspoon of khoser salt(like that the best of all salts) now I followed every thing else. I had a formal engagement the day before my party of 50.... never saw that anyone made this ahead.. well i did and it wa perfect. Can;'t wait till I make it fresh and try it. But freezing and thawing then cooking was a real treat.
I made this with my Christmas ham.. it was edible but I found it much too sweet.... and NO one had seconds.... I wouldn't make this again... sorry.:o(
