Friday’s Fixin’s: Maggie’s Escalloped Pineapple

Today’s recipe is an old family delicacy, conceived of by my dear Aunt Maggie. It took me years and years to try it because, quite frankly, I don’t like pineapples. At all. I still don’t, in fact…except in this recipe.

Now, let me be honest. This recipe is NOT healthy, NOT vegan, NOT organic. To be fair, growing up in the 70’s in Indiana, we didn’t know what vegan and organic even were. I’m just sayin’…

What this dish IS is DELICIOUS (Silver Lining)! More like outstanding. Amazing. I’m a big fan of special treats on holidays. And this is a Very. Special. Treat.

From my home to yours, enjoy!


Maggie’s Escalloped Pineapple


  • 3/4 C. butter
  • 2 C. granulated sugar
  • 2 eggs
  • 1/2 cup milk
  • 20 oz. can of cubed pineapple (juice and all)
  • 4 cups of bread cubes (use French bread with crust)


  • Cream together the butter, sugar and eggs.
  • Add:  ½  C. milk and 20 oz. can of cubed pineapple (juice and all)
  • Then add bread cubes (use French bread with crust)
  • Bake at 375 degrees for 45-60 minutes, uncovered
  • Enjoy every bite!
Life is uncertain.  Eat dessert first.
~Ernestine Ulmer

Leave a comment


  1. says

    Hollye, so glad you remember and enjoy Mom's recipe enough to share. It's a favorite here in my household, and it appears on Easter and Christmas. So many good recipes from so many great cooks in our family! 🙂

    Be well!!!

  2. says

    "Life is uncertain. Eat dessert first." Ahhh, yes, I have lived by this old adage……and just look where it has gotten me!!!! 😉
    This recipe looks fab, my dear HFJ, as do you! Your profile picture is so beautiful! I love seeing your smiling face everyday in my inbox!

        • says

          Hi Anne,
          Great question.
          A "Scallop" is a sea creature. You know the shell on the "Shell Gasoline" signs – that is a Scallop shell. Scallops (i.e. the part inside that we cook and eat) are round, white, and don't have a heavy taste.
          "Escallop" is an adjective describing some other bit of food. Essentially it has been baked until a (somewhat) hard crust forms on top.
          I think we have all become used to saying "scalloped" when we really mean "escalloped".