Fresh from the Kitchen: Recipes & Food Inspiration
- For Pineapple Casserole assemble filling: mix base with reserved pineapple liquid, fold in pineapple and cheese, top with buttery cracker crumbs, bake until golden.
- Drain pineapple well to avoid a soupy casserole, y'all; grate cheese for creamier melt and lightly crush crackers for crunchy topping.
- Store in fridge up to four days, freeze three months though topping may get soggy; serve as a side or with vanilla ice cream.
Boos, if you’ve never had pineapple casserole, you’re missing out BIG TIME! This Southern classic is made with sweet pineapple tossed in cinnamon, brown sugar, and sharp cheddar cheese, all baked until golden and bubbly. My favorite part is the crunchy, buttery cracker topping with even more cheese. It’s seriously yum! I know it sounds kinda wild, but ask any Southerner, and they’ll tell you pineapple casserole is bomb.
How to Make Pineapple Casserole
These step-by-step photos show how to make an easy pineapple casserole, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Pineapple Casserole Recipe
1. Add brown sugar, flour, cinnamon, and pineapple liquid to a baking dish
Stir everything together right in the dish until smooth and evenly combined.
2. Fold in the crushed pineapple, tidbits, and some of the cheddar
Mix until everything is coated.
3. Mix the crackers, remaining cheese, and melted butter in a bowl
Stir until the crackers are fully coated and crumbly, not dry.
4. Top your Southern pineapple casserole with the cracker mixture
Spread it evenly over the top, then bake until toasted, melty, and juicy.
PRO TIP: You can customize the topping by adding toasted nuts, extra spices (like nutmeg!), or even sprinkling in some Cajun seasoning. That’s my fave one!
Full Pineapple Casserole Recipe
Pineapple Casserole Recipe
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Equipment
Ingredients
- 1/3 cup light brown sugar
- 4 tablespoons all-purpose flour
- ¾ teaspoon ground cinnamon
- 6 tablespoons reserved pineapple liquid
- 1 20- ounce can crushed pineapple drained
- 1 20- ounce can pineapple tidbits drained, 6 tablespoons liquid reserved
- 1 cup shredded sharp cheddar cheese divided
- 1 sleeve round, buttery crackers about 31 crackers, crushed
- 4 tablespoons unsalted butter melted
Instructions
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Preheat the oven to 350°F and place the rack in the top third position.
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In a 8×8 baking dish, stir together the brown sugar, flour, and cinnamon until evenly mixed. Add in the reserved pineapple liquid.
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Stir in the crushed pineapple, tidbits and ¾ cup of the cheddar cheese and mix until evenly combined.
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In a medium bowl, stir together the remaining ¼ cup of cheddar, the crushed crackers, and melted butter until all the crackers are coated in butter. Top the pineapples with the cracker mixture.
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Place in the oven and bake for 25-27 minutes, until the crackers are toasted, the cheese is melted, and pineapples are juicy.
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Remove from the oven, let sit for 5 minutes, then serve and enjoy!
Notes
- Fridge: Let the casserole cool completely, then cover tightly or transfer to an airtight container. Store in the fridge for up to 4 days.
- Freezer: You can freeze pineapple casserole for up to 3 months. Just know the topping will turn soggy after thawing and reheating.
- Reheating: Warm in the oven at 350°F until heated through. For single servings, the microwave works too. If it looks dry, drizzle a little melted butter over the top before serving.
Nutrition
Recipe Tips
- Drain your pineapple well, y’all. Too much leftover juice will leave you with a soupy pineapple casserole.
- Grate your own cheese. It melts smoother and creamier than the bagged stuff.
- Don’t pulverize your crackers. Crush them lightly so the topping has more crunch.
- Go easy on the butter if you prefer a lighter crust. We’re making a cheesy pineapple casserole, which is already kinda heavy. So it’s okay if you wanna cut some of the fat off.
- Cover the edges of the casserole loosely with aluminum foil. It’ll protect them if they’re browning too quickly, so they don’t burn.
- Pop your casserole under the broiler for a couple minutes. That’ll do if your topping isn’t golden enough after baking.
Serving Ideas
- Thanksgiving Classics: Y’all can serve this pineapple cheese casserole alongside turkey with gravy, cornbread dressing, and cranberry sauce.
- Something Sweet: Top it with a scoop of vanilla ice cream or a dollop of whipped cream if you’re having it dessert-style.
- Comforting Sides: Cream cheese mashed potatoes, candied sweet potatoes, or green beans complement the cheesy, savory flavors.
- Easter Dinner: Southern pineapple casserole pairs great with Easter classics like glazed ham, deviled eggs, and buttery yeast rolls.
- Southern Spread: Go all out Southern and serve this casserole alongside fried chicken, collard greens, and homemade biscuits!
Recipe Help
I wouldn’t boo, you need the extra juice. Plus, the texture of canned pineapple works best for this pineapple casserole recipe.
Yep, swap in Monterey Jack or Colby. I’ve tried it with smoked gouda too. SO good y’all!
Sure can! Mix the filling and store it in the fridge the day before. Crush the crackers and keep them separate. When you’re ready to bake, mix the crackers with the butter and cheese, then top the casserole.
More Southern Casserole Recipes
- Southern Sweet Potato Casserole
- Hashbrown Casserole
- Green Bean Casserole
- Pork Chop Casserole
- Squash Casserole
- Biscuits and Gravy Casserole
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