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Golden pineapple stuffing on a wooden spoon with the baked dish in the background

Pineapple Stuffing Recipe​

Golden, crisp, and cooling, the final moment before the first bite. A nostalgic blend of sweet pineapple and buttery bread baked to perfection, making every holiday plate feel like home.
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Course : Breakfast, Side Dish
Cuisine : American
Prep Time : 10 minutes
Cook Time : 1 hour
Rest Time : 10 minutes
Total Time : 1 hour 20 minutes
Servings : 8
Calories : 310kcal
Cost : $6
Author : Aliana Recipes

Equipment

  • 1 Mixing bowl For combining butter, sugars, eggs, and pineapple
  • 1 Hand mixer To cream butter and sugars
  • 1 Wooden spoon For folding in bread cubes gently
  • 1 9×9 inch baking dish Used to bake the stuffing
  • 1 Oven Bake at 350°F for 1 hour

Ingredients
 

  • ½ cup granulated sugar
  • ¼ cup brown sugar - packed
  • ½ cup unsalted butter - softened
  • 4 large eggs - room temperature
  • 1 can (20 oz) crushed pineapple - with juice
  • 5 cups white sandwich bread - cubed
  • ½ teaspoon ground cinnamon - optional for topping

Instructions

  • Prepare the graham cracker crust: Mix graham cracker crumbs, melted butter, and 1 tablespoon sugar until it resembles wet sand. Bake at 350°F (175°C) for 10 minutes, then let cool completely.
    Butter, brown sugar, and granulated sugar in a white bowl with a hand mixer, ready to be creamed
  • Make the strawberry sauce: Dice half the strawberries and cook them with 1 tablespoon sugar and a splash of lemon juice over medium heat. Stir in cornstarch slurry and cook until thickened. Cool completely.
    Crushed pineapple added on top of whipped butter and sugar in a mixing bowl, ready to be mixed
  • Prepare the cheesecake base: Beat softened cream cheese with remaining sugar until smooth. Mix in condensed milk, vanilla extract, and lemon juice.
  • Whip the cream: In a separate bowl, whip cold heavy cream until stiff peaks form.
    Cubed bread being folded into pineapple stuffing batter with a wooden spoon in a white bowl
  • Combine: Gently fold the whipped cream into the cheesecake mixture until fully combined.
    Bread cubes being mixed into pineapple stuffing batter with a wooden spoon, ready to transfer to baking dish
  • Layer: In a loaf pan, layer half the base, half the strawberry sauce, half the diced strawberries, and half the crust. Repeat and gently swirl with a knife.
    Freshly baked pineapple stuffing in a white dish with golden crisp top and visible pineapple chunks
  • Freeze: Cover with plastic wrap touching the surface and freeze for at least 6 hours or overnight.
    Close-up of baked pineapple stuffing resting in a white dish with caramelized top
  • Serve: Let it sit at room temperature for 5 minutes before scooping. Top with extra strawberries or crushed graham crackers if desired.

Notes

The aroma of this Pineapple Stuffing fills the whole house with comfort. That moment when the spoon breaks through the golden top to reveal a warm, soft center is pure holiday magic.

Nutrition

Serving : 160g | Calories : 310kcal | Carbohydrates : 40g | Protein : 4g | Fat : 14g | Saturated Fat : 8g | Polyunsaturated Fat : 1g | Monounsaturated Fat : 3g | Cholesterol : 60mg | Sodium : 250mg | Potassium : 105mg | Fiber : 1g | Sugar : 22g | Vitamin A : 470IU | Vitamin C : 9mg | Calcium : 65mg | Iron : 0.7mg