Pineapple Upside Down Bread Pudding

Tired of the usual pineapple upside down cake? Try a fabulous bread pudding instead!
Pineapple Upside Down Bread Pudding on white background
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Pineapple Upside Down Bread Pudding on white background

Just call me a Mean Girl, because I know that more than a few of you were dying with curiosity yesterday when I posted my Instagram photo of this beauty. My hint? That it wasn’t what you thought it was.

When you shoot the photo from above, it looks like your garden variety pineapple upside-down cake, which while amazing, wasn’t what I was making for you all the try this Easter.

What I wanted you to try out was my new Pineapple Upside Down Bread Pudding.

Showing the Inside of Pineapple Upside Down Bread Pudding

Who would have thought that this could and would be a thing? I came across the idea in an old cookbook of mine and while I didn’t like the recipe one bit – I could tell it was going to be too plain and really dry – the idea was planted. I could make a peach upside down cake, but…..

Pineapple Upside Down Bread Pudding was happening, and was happening now.

Pineapple Upside Down Bread Pudding on white background

Do I have to tell you that it was a hit? You can probably guess that of course it was. Mike, who doesn’t like pineapple (what is wrong with him?) simply ate the bread pudding part (which I didn’t tell him had pineapple juice) and thoroughly enjoyed it.

The topping is very sweet, just like pineapple upside down cake is, but the bread pudding, even with the condensed milk, is not too sweet.

The key is to make sure that you use canned pineapple rings in juice, not syrup. Pineapple juice is quite tangy, and you are going to need that to foil the sweetness of the condensed milk.

close up of Pineapple Upside Down Bread Pudding

So who is on board for trying this crazy new concoction out? Are you a bread pudding lover? In all honesty, I think that even if you aren’t, this one might convert you. If you love a good pineapple upside down cake, then you are simply going to adore this!

Happy baking everyone!

Love you more than chocolate,


Pineapple Upside Down Bread Pudding

Tired of the usual pineapple upside down cake? Try a fabulous bread pudding instead!
5 from 9 votes
Pineapple Upside Down Bread Pudding on white background
Prep Time
15 minutes
Cook Time
30 minutes
Karlynn Johnston


  • 1/2 cup salted butter melted
  • 1/2 cup brown sugar firmly packed
  • one 398 ml can pineapple slices in juice
  • 8 maraschino cherries
  • 4 large eggs
  • one 300 ml can sweetened condensed milk
  • 3/4 cup pineapple juice
  • 1 teaspoon vanilla
  • 8 cups cubed white bread 1/2 inch cubes, old bread is best


  • Combine 1/4 cup of the melted butter with the brown sugar, then sprinkle over the bottom of an 8×8 baking pan.
  • Arrange the pineapple slices on the bottom, as many as you like from the can. I like to cut the slices in half to fit more pieces on top. Place maraschino cherries between slices as desired.
  • Whisk together the eggs, condensed milk, pineapple juice, vanilla, and the remaining 1/4 cup melted butter. Fold in the bread cubes. Let sit for 10-15 minutes so the mixture soaks into the bread.
  • Preheat your oven to 350 °F.
  • Bake in the oven for 30-35 minutes, until the top is well-browned and the middle is at least 165°F and firm with a little jiggle. The pudding will puff up as it cooks, then collapse once removed from the oven, this is normal.
  • Remove from the oven. Let cool until the pan is safe to touch. Run a butterknife along the edge to loosen the sides, then flip onto a serving plate. Serve warm with a little vanilla ice cream if wanted!

Nutrition Information

Calories: 310kcal, Carbohydrates: 38g, Protein: 6g, Fat: 14g, Saturated Fat: 8g, Cholesterol: 91mg, Sodium: 350mg, Potassium: 121mg, Fiber: 1g, Sugar: 18g, Vitamin A: 445IU, Vitamin C: 2.2mg, Calcium: 144mg, Iron: 2.1mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Pineapple Upside Down Bread Pudding from @kitchenmagpie

Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Julie says

    Literally everyone who had some exclaimed, “Oh my gosh!” And asked for the recipe!5 stars

  2. Pamela F Meyers says

    I am eager to make this but my cans of sweetened condensed milk are 396ml and evaporated milk is 354.

  3. Esther Wyszynski says

    This is the best recipe. Easy to make in a hurry!!

    • The Kitchen Magpie says

      AND it uses old bread! It’s so good!

      • Esther Lord says

        I made this last night as part of our New Year’s Eve munchies spread and let me just say that this is FREAKING DEEEEELICIOUS 🤪!!! It was a huge hit with everyone 🤗. My husband asked me to put this recipe in with his favorites. I did double up on the melted butter and brown sugar and I’m glad that I did because when I turned it over onto my serving dish there was plenty of that saucy deliciousness all over the top and sides. I agree with my husband, this recipe is most definitely a keeper !! Thank you for sharing 😉 ✌️

5 from 9 votes (8 ratings without comment)

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