Step 1: Preheat your oven to 350°F (175°C) and grease a 2-quart baking dish or a 9×13 inch pan with butter or non-stick spray.
Step 2: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
Step 3: Add the eggs one at a time to the butter mixture, beating well after each addition to ensure a smooth custard base.
Step 4: Stir in the entire can of crushed pineapple, including all of the juice from the can.
Step 5: Gently fold in the bread cubes until they are evenly coated with the liquid mixture. Let sit for 5 minutes.
Step 6: Pour the mixture into the prepared baking dish and bake for 45 to 55 minutes, or until the top is golden brown and the stuffing is set.
Step 7: Remove from the oven and let rest for 10 minutes before serving warm.