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 of pineapple casserole 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 it’s the bomb.
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How to Make Pineapple Casserole
Prepare the Pineapple Mixture
Step 1: Add the brown sugar, flour, and cinnamon to a baking dish. Stir until evenly mixed.
Step 2: Add in the reserved pineapple liquid.
Step 3: Add in the crushed pineapple, tidbits, and part of the cheddar cheese.
Step 4: Mix until evenly combined.
Top the Casserole and Bake it Up!
Step 5: Stir together the remaining cheddar cheese, the crushed crackers, and melted butter in a medium bowl until all the crackers are coated in butter.
Step 6: Top the pineapples with the cracker mixture. Then, place the casserole in the oven and bake until the crackers are toasted, the cheese is melted, and the pineapples are 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!
Pineapple Casserole Recipe
This pineapple casserole is a Southern tradition made with canned pineapple tossed in brown sugar and cinnamon, and is topped with a cracker and cheese crumb topping.
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Preheat the oven to 350°F and place the rack in the top third position.
In a 8×8 baking dish, stir together the brown sugar, flour, and cinnamon until evenly mixed. Add in the reserved pineapple liquid.
Stir in the crushed pineapple, tidbits and ¾ cup of the cheddar cheese and mix until evenly combined.
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.
Place in the oven and bake for 25-27 minutes, until the crackers are toasted, the cheese is melted, and pineapples are juicy.
Remove from the oven, let sit for 5 minutes, then serve and enjoy!
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.
Calories: 387kcal | Carbohydrates: 54g | Protein: 7g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 345mg | Potassium: 253mg | Fiber: 3g | Sugar: 33g | Vitamin A: 393IU | Vitamin C: 14mg | Calcium: 179mg | Iron: 2mg
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
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.
