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
- 1⁄4 cup butter, melted
- 1⁄4 cup flour
- 4 eggs
- 1 cup sugar
- 20 ounces crushed pineapple
- 1⁄2 teaspoon cinnamon
- Pre heat oven to 350.
- Melt butter and mix in flour and sugar.
- Beat eggs and to butter/flour mix.
- Fold in the crushed pineapple.
- Pour into pan and sprinkle with cinnamon.
- Bake for 1 hour.
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!
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
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!