Pineapple Bread Pudding
1 cup butter
1 2/3 cups white sugar
1 (15 ounce) can crushed pineapple, drained
1 Frozen Pound Cake Thawed and Cubed
1/3 cup shredded Cheddar cheese (Optional)
Preheat oven to 325 degrees F (165 degrees C).
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.
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.