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Applesauce pineapple toasted bread cups

Applesauce Pineapple Toasted Bread Cups

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6 servings
Author Joe Boyle


  • 6 slices white bread , crust removed
  • 2 tbsp melted butter
  • 1 tbsp sugar
  • 1/2 tsp cinnamon , divided
  • 1 20 oz . can crushed pineapple , Dole crushed pineapple in pineapple juice
  • 1 cup natural applesauce , Mott's natural applesauce, (no added sugar)
  • ReddiWip real whipped cream in a can


  • Pre-heat oven to 350°
  • Mix sugar with 1/8 to 1/4 tsp cinnamon in a small bowl.
  • Flatten bread slices with a rolling pin
  • Lightly brush both sides of the bread with butter and sprinkle one side with cinnamon sugar
  • Place the bread slices cinnamon side up in a muffin pan which has been sprayed with cooking oil, folding the bread to make a cup.
  • Place in oven for 15 mins. or until the bread is nicely toasted and firm.
  • Remove toasted bread from the pan and place on a rack to cool.
  • Strain the crushed pineapple, pressing with a rubber spatula to remove most of the liquid
  • Mix the pineapple with the applesauce in a bowl and add 1/4 tsp cinnamon, refrigerate until used.
  • Spoon fruit into the cooled toast cups, add whipped topping and serve.
  • Toast cups can be stored at room temperature in a tightly sealed plastic bag for 2 days.


The applesauce/pineapple mixture would be enough filling for about 8 bread cups.