Ingredients

• 20 ounces canned crushed pineapple with juice
• 2 large eggs
• 2 cups sugar
• 3 tablespoons tapioca
• 1/8 teaspoon salt
• 3 tablespoons unsalted butter
• 1/2 teaspoon cinnamon

Preparation

1. Preheat over to 350°F.
2. Empty crushed pineapple with juice into a bowl.
3. Beat 2 eggs well and add to crushed pineapple.
4. Add sugar, tapioca, and salt to pineapple egg mixture.
5. Pour mixture into 8 x 8-inch baking dish.
6. Slice butter and place on top of pineapple mixture. Sprinkle cinnamon on top.
7. Bake for 30 minutes. Serve hot or chilled.

Helpful hints

• Add maraschino cherries for color.
• For a diabetes-friendly version substitute Splenda granular sweetener^® for sugar to reduce to 17 grams carbohydrate and one Carbohydrate Choices.