Scalloped Pineapple Cake
A moist, flavorful pineapple bread pudding with a sweet, fruity taste, perfect for dessert or brunch, combining bread, pineapple, and a rich egg mixture.
Ingredients
Instructions
- Beat the eggs in a large mixing bowl.
- Add the milk and sugar; mix well until combined.
- Stir in the melted butter and undrained crushed pineapple.
- Mix well to incorporate all ingredients.
- Add the bread pieces to the mixture, coating them evenly.
- Pour the mixture into a 13 x 9 x 2-inch baking pan.
- Bake uncovered at 350°F (175°C) for 45 minutes or until golden and set.
Tips & Substitutions
For a richer flavor, consider using brioche or challah bread instead of regular sandwich bread. If you prefer a less sweet version, reduce the sugar to 1 1/2 cups. You can also add a teaspoon of vanilla extract for added depth. Ensure that the bread is stale or dried out for the best texture in the finished cake.
Serving Suggestions
This Scalloped Pineapple Cake is delightful on its own, but can be served with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with Nola'S Pink Stuff as a refreshing side dish. For brunch, consider serving it alongside crispy bacon or sausage for a balanced meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 30 seconds or until warm. Alternatively, cover the baking dish with foil and warm in a preheated oven at 350°F (175°C) for about 15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Scalloped Pineapple Cake contains roughly 3062 calories, with 15g protein, 174g carbohydrates, and 258g fat. It is an excellent source of calcium (51% of the Daily Value), iron (46% of the Daily Value), and vitamin C (35% of the Daily Value). Note that it is relatively high in sodium, at 618mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but make sure to crush it and remove excess juice. Fresh pineapple may alter the texture slightly, so adjust the baking time accordingly to ensure it's fully cooked and set.
What type of bread works best for this recipe?
Breads that are slightly stale work best, as they absorb the custard mixture well. Brioche or challah adds a lovely richness, while whole wheat bread can provide a healthier option. Avoid soft, fluffy breads that may disintegrate.
Can I make this cake ahead of time?
Yes, you can prepare the mixture a day in advance and store it in the refrigerator. When ready to bake, allow it to come to room temperature before pouring it into the baking pan and baking. This can help enhance the flavors and make for an easier prep on serving day.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).