Paula Deen’s pineapple casserole is a fun mix of sweet and savory flavors!
Serve it with baked ham, and you’ll swoon.
No, your eyes are not deceiving you. That really is pineapple with cheese.
And trust me when I say it’s gonna be your new go-to side dish!
This southern casserole goes back quite a ways, and it’s still a family fave in many households.
Of course, I had to try it asap. And I’m so glad I did.
Best served with salty ham, it’s ideal for anyone who enjoys pineapple on pizza.
Paula Deen’s Pineapple Casserole Recipe with Cheese
Pineapple casserole: is it a side dish or a dessert?
Who knows? All I know is that it’s scrumptious (though it’s usually a side in my house).
Featuring a cake-like layer with pineapple chunks and shredded cheese under a bed of crushed butter crackers, it’s unique, that’s for sure.
The crisp and slightly crunchy top is the perfect complement to the soft, moist, fruity filling. And to be honest, it would be great just like that.
But the salty cheese really knocks this one out of the park.
Ready in about 30 minutes, this Paula Deen pineapple cheese casserole is easy to make and sure to be a hit.
Ingredients
This simple casserole calls for just six ingredients. And if you bake/cook a lot, you likely have them on hand already!
- Canned Pineapple – Fresh is great, but you want some of the juice too! Go for whatever you like best – chunks, tidbits, or crushed pineapple.
- Cheddar Cheese – It may seem odd, but cheese and pineapple make a terrific pairing. Use pre-shredded for ease, or shred your own for the best results.
- All-Purpose Flour – Just a little bit to give the casserole a cakey finish. Otherwise, it’ll be more jammy, like cobbler.
- Sugar – For sweetness. I used white sugar, but any kind of sugar will work.
- Buttery Crackers – Crush the crackers with a rolling pin or a food processor. I like to leave a few bigger pieces for added texture, but it’s up to you.
- Melted Butter – To hold the cracker crumbs together and make a nice crust.
How to Make Paula Deen Pineapple Casserole
Since you’ll use canned pineapple, the prep for this is lightning-fast!
- Preheat the oven and prep the baking dish. Preheat the oven to 350 degrees Fahrenheit (175°C) and brush the bottom and sides of a medium-sized casserole dish with butter. You can also spray it with cooking spray.
- Make the pineapple and cheese filling. Drain two cans of pineapple chunks, shred the cheddar cheese, and sift the flour (optional). Mix everything in a large bowl, then pour the mixture into the prepared casserole dish.
- Make the crumb topping. Mix the crushed crackers and melted butter until it looks like all the crumbs are wet. Pour the reserved pineapple juice into the crumb, stir well, then spread the crumb evenly on top of the pineapple mixture.
- Bake and enjoy. Bake the casserole for 25 to 30 minutes or until the crumb turns golden brown. Serve warm from the oven, at room temperature, or chilled. Enjoy!
Tips and Variations
- Drain the pineapple well. You want the extra juice for the crust, but if you have too much in the filling, it’ll be soggy.
- Cover the dish with foil to bake. You might not need to, but if it’s getting too brown, pop foil over the top of the dish.
- Make it your own! Use sweetener or coconut sugar, or gluten-free flour and crackers.
- Add a little spice. Cinnamon or even chili flakes will make the sweet flavors pop.
- Add extra fruit. Go for something bright, like raspberries, so they stand out against the yellow filling.
- Add extra sweetness if serving for dessert. I like it with Cool Whip, but you could add caramel sauce or a scoop of ice cream.
How to Store
To Store: Store in an airtight container, or simply cover the dish with plastic wrap. Just make sure it’s cold!
It’ll keep well in the fridge for up to 5 days.
To Freeze: Want to keep it around for longer? Transfer it into a freezer-safe, airtight container and pop it in the freezer for up to 2 months.
To Thaw & Reheat: Thaw the casserole in the fridge overnight, then take it out for about an hour. Leave it on the counter to warm up a little.
Then, pop it in the oven for 15-20 minutes.
More Pineapple Recipes You’ll Love
Pineapple Dream Cake
Angel Food Cake with Pineapple
Duncan Hines Pineapple Upside Down Cake
5 Cup Salad
Paula Deen Pineapple Casserole
10
servings10
minutes10
minutesThis Paula Deen pineapple casserole will excite your taste buds with its fun mix of sweet and savory flavors! Serve it with baked ham, and you’ll swoon.
Ingredients
1 cup white sugar
6 tablespoons all-purpose flour
2 cups shredded sharp cheddar cheese
2 (20-ounce) cans of pineapple chunks, drained – reserve 6 tablespoons of juice
1 cup crushed butter crackers
8 tablespoons melted butter, plus more for greasing the pan
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175°C), and grease a medium casserole dish with butter or cooking spray.
- Whisk the sugar and flour together, then stir in the cheese.
- Gently mix the pineapple into the flour until well combined.
- Pour the batter into the greased casserole dish. Set aside.
- In a separate bowl, stir the crushed crackers with the melted butter and reserved pineapple juice until well blended.
- Spoon the crumb over the pineapple mix, trying to get even coverage.
- Bake for 25 to 30 minutes, or until golden brown.
- Serve warm, at room temperature, or chilled. Enjoy!
This is the best recipe for pineapple casserole and I have tried many
Love your recipes!! Thanks so much for sharing!!
Thanks Pamela! I’m so happy you like them!
My mom is 89 and no teeth. She loves this recipe. Pineapple chunks are to hard for her to eat. Could I use pineapple tidbits instead.
Absolutely, Trudie! Use whatever style of pineapples you like best!