Scalloped Pineapple

Scalloped Pineapple

Scalloped Pineapple: a perfect Cinco de Mayo Dessert

From Slice of the Wild: Cutting and cooking big game for your table

Serves 8

I have been cooking this recipe—and sharing it with everyone—since I first tasted the dish at White Oak Plantation, a very fine whitetail and turkey hunting lodge in Alabama.  It was a very long time ago and White Oak is, sadly, no more. Before I published this recipe, White Oak had a 5 day rotation of recipes but after, this became an “Are we having Scalloped Pineapple tonight? And tomorrow?  thing, before hunters had even unpacked their bags. Once you try it, you’ll know why.  And, yes, technically it’s not really a Cinco de Mayo dish, but flan is, and flan is nothing more than a rich eggy custard, and that’s what Scalloped Pineapple is at its most basic.  It’s a perfect contrast for spicy food too, being dairy and sweet, but it’s a favorite at our house any time of the year.

And yes, Slice of the Wild has lots of other side dishes that go great with game meat.  Just like a real cookbook. 


  • 2 cups sugar
  • 1/4 cup margarine
  • 4 large eggs
  • 1/4 cup milk
  • 20 ounce can crushed pineapple
  • 4 cups cubed white bread, crusts removed (1/2” cubes)


  1. Preheat the oven to 375˚F.   In a large bowl, cream the sugar, margarine and eggs together until very smooth.  
  2. Stir the milk and pineapple into the egg mixture.  Gently toss the bread cubes into this mixture. 
  3. Spray Pam or lightly grease a 9-inch square baking dish, pour the batter into it and bake 15 minutes at 375˚F; reduce the heat to 350˚F and bake one hour more.   Let the pan cool on the counter for 20-30 minutes to set, then serve hot with ice cream or whipped cream.   (It’s also good cold, with coffee.)
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