The Table:

Pineapple Bread Pudding


1 cup butter

1 2/3 cups white sugar

6 eggs

1 (15 ounce) can crushed pineapple, drained

1 Frozen Pound Cake Thawed and Cubed

1/3 cup shredded Cheddar cheese (Optional)


  1. Preheat oven to 325 degrees F (165 degrees C).

  2. Cream together butter and sugar. Beat in eggs, one at a time, until fully incorporated. Fold in pineapple and cake. Pour into 9×13 inch baking dish.

  3. Bake in preheated oven 1 hour, until center springs back when touched lightly. Sprinkle cheese evenly over top and return to oven to melt cheese, 2 to 5 minutes.

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