This delicious pineapple casserole is a cheesy, sweet and salty side dish (or dessert!) that is topped with a buttery and crunchy Ritz cracker topping.
I will be honest and admit that the first time I was told about pineapple casserole (years ago), I was a little bit skeptical… pineapple and cheese, really?
This is a southern dish that I had definitely been missing out on. The flavor combination is amazing and it’s very simple to prepare!
What You’ll Need
- Crushed Ritz crackers – You’ll need about 45 crackers ( 1 ½ sleeves) to yield 2 cups crushed crackers.
- Granulated sugar
- Cinnamon – Most recipes I’ve seen don’t include cinnamon, but I think a hint of cinnamon is a delicious addition. You can also use ground nutmeg (or a mixture of both!).
- Cheddar cheese – shredded
- Canned pineapple – I use a mixture of pineapple chunks and crushed pineapple because I like the texture of using both. You can most certainly use all crushed, chunks or tidbits in this recipe. *The pineapple will need to be drained for the casserole mixture, but be sure to reserve ¼ cup of pineapple juice for the topping!
- Flour – All purpose
- Butter – For the topping
How to Make Pineapple Cheese Casserole
- Whisk together sugar, flour and cinnamon in a large bowl. Add cheese and stir to combine. Add drained pineapple and stir again to combine. Transfer to a prepared baking dish.
- In a separate large bowl, prepare the topping by stirring together melted butter, cracker crumbs and ¼ cup pineapple juice.
- Sprinkle the topping mixture over the pineapple mixture and bake for 30 minutes, or until golden brown and edges are bubbling.
- Let the casserole stand for 5 to 10 minutes to allow the pineapple mixture to thicken before serving.
Watch the video above to see just how easy it is to make!
Enjoy!
More Holiday Side Dishes You’ll Love
Pineapple Casserole
A delicious sweet and salty side dish (or dessert) that is a perfect addition to your holiday feast!
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Servings: 8
Ingredients
- 1 cup granulated sugar
- 6 tablespoons all-purpose flour
- ¼ teaspoon ground cinnamon
- 8 ounces sharp cheddar cheese shredded
- 20 ounce can pineapple chunks drained – RESERVE ¼ CUP OF JUICE FOR TOPPING
- 20 ounce can crushed pineapple drained
- 2 cups buttery cracker crumbs Ritz – about 45 crackers
- ½ cup unsalted butter melted
- ¼ cup pineapple juice reserved from canned pineapple
Instructions
- Preheat your oven to 350 degrees F. Spray a 2 quart baking dish with cooking spray.
- Whisk together sugar, flour and cinnamon in a large bowl. Add cheese and gently stir to combine. Add drained pineapple and stir again gently to combine well. Transfer pineapple mixture to prepared baking dish and spread evenly.
- In a separate large bowl, stir together cracker crumbs, melted butter and pineapple juice.
- Sprinkle buttery crumb mixture evenly over the top of the pineapple mixture in the baking dish. Bake (uncovered) for 30 minutes, or until golden brown and bubbling around edges.
- Allow to stand for 5 to 10 minutes to allow pineapple mixture to thicken before serving. Serve warm.
Notes
- Ground nutmeg can be substituted for cinnamon, or use a mixture of both.
- I like to use a mixture of crushed pineapple and pineapple chunks because I like the texture, but you can also use all crushed, chunks or tidbits.
Nutrition
Calories: 496kcal | Carbohydrates: 62g | Protein: 10g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 60mg | Sodium: 312mg | Potassium: 237mg | Fiber: 2g | Sugar: 47g | Vitamin A: 709IU | Vitamin C: 14mg | Calcium: 254mg | Iron: 2mg
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Tried this recipe?Mention @TheBlondCook or tag #theblondcook!
Originally published November 2015. Updated with new photos, new text and republished November 2020.
Has anyone ever made this in a crockpot before?
Hi Kara, I’ve never made it in a slow cooker… I’m thinking that the topping would probably come out soggy since it would be cooked covered.
What size casserole dish? I need to double this for our large gathering.
Hi Mirenda, I used a 10-1/2 inch round casserole dish for this recipe. Hope you enjoy it! 🙂
Amy, Thank you for this marvelous recipe. It will be the highlight of my dessert menu. I have one question for you – is the shredded cheese supposed to melt into the dessert or just stay in its natural state. Thanks again. Jill
Hi Jill, Thanks! The cheese melts when it is baked… you can tell better by watching the video. Hope you enjoy!
I just recently made this for a potluck dinner. It is wonderful! Have made it twice for the family, since then.
Thanks so much, Ronda! So happy everyone enjoyed it. 🙂
My sweet daughter-in-law makes this for Thanksgiving and Christmas (per everyone’s request). It is such a refreshing dish to eat. You will never regret having this dish on your table. Just save yourself some trouble and make some copies of this recipe the day you are serving it.
Sounds exactly what I’m looking for! Are the buttery crackers like Ritz, or are they something else?
Yes, I used Ritz crackers. Hope you enjoy it if you make it! 🙂
You should send this to Townhouse/Keebler and Dole. Imagine if you used Townhouse and Dole pineapple! They’d be getting some serious exposure!
I’ve had this many times but not with the twists you suggest. Cinnamon? Wow! Also, different textures is a great idea for the pineapple!
I’m about one recipe away from having a complete TBC Easter dinner!
Thanks so much, Al! I hope you and your family have a great Easter! I know you’re going to have a feast!
I remember having this dish at family reunions years ago. I had forgotten just how good it was. I made it to serve along with my New Years Day dinner. It was a hit! Thank you for refreshing my memory.
Glad you enjoyed it, Susan! Thanks for sharing your memories. Happy new year!
I will definitely be using your version of the recipe this Thanksgiving!
Thanks Jo, I hope you enjoy it and have a great Thanksgiving!