Paula Deen Pineapple Casserole layers sweet canned pineapple chunks with sharp cheddar cheese, sugar, and flour, then tops it all with a buttery cracker crust. It bakes in about 30 minutes, serves 10, and shows up at every Southern holiday ham dinner, church supper, and potluck for a reason.
The cheddar makes or breaks it. Sharp is not a suggestion. Mild cheese melts flat and you lose the salty bite that balances all that sugar and pineapple juice. That contrast between tangy cheese and sweet fruit is the whole point of the dish.
Drain the canned pineapple well but save six tablespoons of the juice for the cracker topping. Too much liquid turns the crust soggy instead of golden. You can mix the filling and topping separately the night before and assemble right before baking.
Paula Deen Pineapple Casserole
Course: Main CourseCuisine: American, SouthernDifficulty: Easy10
servings10
minutes30
minutes375
kcalSweet pineapple chunks baked with sharp cheddar cheese and a flour-sugar binder, topped with a buttery cracker crust and a splash of reserved pineapple juice. The topping bakes golden and crunchy while the filling stays warm and creamy.
Ingredients
1 cup sugar
6 tablespoons all purpose flour
2 cups grated sharp cheddar cheese
2 (20 oz) cans drained, and 6 tablespoons pineapple juice reserved pineapple chunks
1 cup made into crumbs buttery crackers
8 tablespoons melted, plus extra for greasing pan Butter
Directions
- Preheat: Preheat the oven to 350 °F.
- Prepare the dish: Grease a medium-size casserole dish with butter.
- Mix the filling: In a large bowl, stir together the sugar and flour. Gradually stir in the cheese. Add the drained pineapple chunks, and stir until ingredients are well combined. Pour the mixture into the prepared casserole dish.
- Add topping and bake: In another medium bowl, combine the cracker crumbs, melted butter, and reserved pineapple juice, stirring with a rubber spatula until evenly blended. Spread crumb mixture on top of pineapple mixture. Bake for 25 to 30 minutes, or until golden brown.
FAQs
Can you use fresh pineapple instead of canned?
Fresh pineapple has more acid and less consistent sweetness than canned. It also releases more juice during baking, which can make the casserole watery. Chop the fruit small and toss it with the sugar and flour. Let it sit for 20 minutes so the flour absorbs the extra liquid.
How long does pineapple casserole last in the fridge?
Covered and refrigerated, it keeps for three to four days. The cracker crust softens after the first day, so reheat uncovered at 350 degrees for 10 to 15 minutes to crisp it back up. It does not freeze well because the pineapple turns mushy when thawed.
Can you use Ritz crackers for the topping?
Ritz crackers work fine and are the most common swap. They run a little saltier and butterier than a plain buttery cracker, so you may want to cut the melted butter back by a tablespoon. The texture stays about the same after baking.
Why does the recipe call for sugar when canned pineapple is already sweet?
The sugar does more than sweeten. Mixed with the flour, it thickens the juices that the pineapple releases during baking and helps bind everything together. Without it, the casserole comes out soupy and the cheese and fruit separate instead of holding as one dish.
What happens if you skip the flour?
The flour absorbs liquid from the pineapple and helps the filling set. Without it, the casserole comes out of the oven runny and the cheese pools at the bottom instead of staying mixed through the fruit. Six tablespoons is not much, but it makes a real difference in texture.
