Pineapple Stuffing

1 20 oz. can crushed pineapple
1/2 cup butter
1 cup sugar
4 eggs
5 slices bread, cubed

Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with non-stick spray. Dump the pineapple into a strainer and drain well, pressing out the juice a few times. Meanwhile, cream the butter and sugar until fluffy; beat in the eggs one at a time until smooth. Stir in the pineapple until well-mixed. Fold in the bread cubes. Transfer the mixture to the prepared baking dish. Bake 55-60 minutes or until golden on top and set in the middle. Serve warm or at room temperature. Great with ham!

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