Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

I use to serve this as a side dish on Easter and mother's day buffets. Of course I cut the recipe down to make 9x13 pan

Ingredients Nutrition


  1. Pre heat oven to 350.
  2. Melt butter and mix in flour and sugar.
  3. Beat eggs and to butter/flour mix.
  4. Fold in the crushed pineapple.
  5. Pour into pan and sprinkle with cinnamon.
  6. Bake for 1 hour.
Most Helpful

5 5

This is yummy! I split the recipe into two and made one half as written, and the other half I added some coconut extract and some unsweetened coconut, and omitted the cinnamon. I must say, although the coconut was good, the original recipe was better! Loved the hint of cinnamon flavor. I did make it with Splenda since I am diabetic. Will definitely be making this again- as written! Thanks - this one is a keeper!

5 5

Hi there, this was a lovely sweet, so very light I love pineapple and I loved this. I cut the recipe by half as the whole recipe was too much for us and it turned out fine. I think this will be on the menu a lot, it was a bit like a souffle, I separated my eggs and whisked the whites on there own and folded them in I think it made it lighter. A very nice sweet thank you for posting. Made for PAC Spring 2010

5 5

Thank you so much for posting!! I had this recipe been making it for years, but couldn't find it this year. Easter wouldn't have been the same without it!