I just tasted Paula Deen’s Pineapple Cheddar Cheese Casserole and I can’t stop thinking about how the sharp cheddar and buttery cracker topping make pineapple oddly irresistible.

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I love Paula Deen’s Pineapple Casserole because it’s loud and against the rules of sweets I grew up with. I get obsessed with that sweet-salty mash of pineapple chunks and sharp cheddar cheese melting together, crumbs on top, butter making it sing.

It’s not subtle. It’s the kind of thing I bring to Paula Deen Potluck Recipes nights and watch people fight for seconds.

Part breakfast, part dessert, call it Pineapple Cheddar Cheese Casserole if you want to sound official. But really, I just want it on my spoon right now.

Dirt-simple joy. No fuss, all flavor, you’ll thank me.

Ingredients

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Pineapple chunks: bright, juicy pockets that cut through the richness and add tangy sweetness.
Sugar: simple sweetness, amps comfort and helps the whole thing taste like dessert.
Flour: gives body and mild thickness so it’s not runny.
Eggs: bind everything, add protein and make it pleasantly custardy.
Sharp cheddar: salty, melty bite that balances sweet pineapple.
Use real-shredded if possible.
Buttery crackers: crunchy topping, gives flaky texture and extra savory notes.
Butter: silky richness, helps crumbs stick and makes each bite lush.
Plus a pinch of salt: wakes flavors up, use it sparingly.

Ingredient Quantities

1 (20 ounce) can pineapple chunks, drained (or crushed if you prefer it softer)

1 cup granulated sugar

1/2 cup all-purpose flour

2 large eggs, lightly beaten

2 cups sharp cheddar cheese, freshly shredded (not the pre-shredded stuff if you can help it)

1 sleeve buttery crackers (about 13 to 15 Ritz), crushed to make roughly 1 1/2 cups crumbs

1/2 cup unsalted butter, melted

Pinch of salt, optional but helps the flavors

How to Make this

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1. Preheat oven to 350 F and butter a 9×9 inch casserole dish or spray it with nonstick spray.

2. Drain the 20 ounce can of pineapple chunks well, pressing gently to remove excess juice; if you like it softer, use crushed pineapple instead.

3. In a medium bowl whisk together 1 cup granulated sugar, 1/2 cup all-purpose flour, and a pinch of salt until evenly combined.

4. Beat 2 large eggs lightly in a small bowl, then stir them into the sugar and flour mixture until smooth.

5. Fold in the drained pineapple chunks and 2 cups freshly shredded sharp cheddar cheese into the batter, mixing until the fruit and cheese are evenly distributed.

6. Pour the pineapple and cheese mixture into the prepared casserole dish and spread it level with a spatula.

7. Crush one sleeve of buttery crackers to make about 1 1/2 cups crumbs, then mix the crumbs with 1/2 cup melted unsalted butter until well coated.

8. Sprinkle the buttered cracker crumbs evenly over the top of the casserole, pressing down lightly so they adhere.

9. Bake in the preheated oven for 30 to 40 minutes, until the casserole is set in the center and the topping is golden brown; if the top browns too fast, tent loosely with foil.

10. Let the casserole cool for 10 to 15 minutes before serving so it firms up a bit; serves about
6.

Equipment Needed

1. Oven (preheated to 350 F)
2. 9×9 inch casserole dish (buttered or sprayed)
3. Medium mixing bowl and a small bowl (for eggs)
4. Whisk and a rubber spatula (or wooden spoon for mixing and spreading)
5. Measuring cups and measuring spoons
6. Can opener and a colander or fine mesh strainer to drain the pineapple
7. Box grater for shredding the cheddar (fresh is way better)
8. Rolling pin or food processor plus a zip top bag to crush the crackers into crumbs
9. Baking sheet or foil to tent the casserole if the top browns too fast

FAQ

Q: Can I use crushed pineapple instead of chunks? A: Yes. Crushed pineapple makes the casserole smoother and more uniform, chunks give little bursts of fruit. Either works, just drain well so it doesnt get soggy.

Q: Can I swap a different cheese for sharp cheddar? A: You can, but sharp cheddar gives the classic sweet and salty balance. Try a medium cheddar for milder flavor or a Monterey Jack if you want it creamier. Avoid super soft cheeses that melt into nothing.

Q: What can I use instead of Ritz crackers? A: Any buttery, flaky cracker works, like Club crackers or crushed buttery saltines. For a gluten free option use GF buttery crackers or crushed GF shortbread.

Q: Can I make this ahead of time? A: Yes. Assemble it, cover and refrigerate up to 24 hours. Bake from cold but add a few extra minutes to reach bubbly center. Topping may soften a bit, so you can re-crisp under the broiler for a minute if needed.

Q: How long and at what temp do I bake it? A: Bake at 350 F for about 30 to 40 minutes, until center is set and top is golden. If the top browns too fast, tent loosely with foil.

Q: How should leftovers be stored and reheated? A: Cool, cover and refrigerate up to 4 days. Reheat in a 325 F oven until warmed through, about 15 to 20 minutes, or microwave single portions but the topping wont stay crisp.

Paula Deen Pineapple Casserole Recipe Substitutions and Variations

Pineapple chunks: canned crushed peaches in light syrup, drained — similar juice and sweetness so casserole stays moist; or canned mandarin oranges, drained, for a milder citrus note that won’t fight the cheese
Sharp cheddar: Colby or mild cheddar shredded 1 to 1 — melts the same way but a bit less bite; or Monterey Jack for a creamier, milder melt if you don’t want it too tangy
Buttery crackers (Ritz): crushed graham crackers or crushed buttery saltines, about the same volume — graham adds a touch of sweetness, saltines give more savory crunch
Unsalted butter: salted butter, same amount (reduce any extra pinch of salt); or melted coconut oil 1 to 1 for a slightly tropical note if you like that with pineapple

Pro Tips

1) Drain the pineapple really well, then pat it with paper towels. Too much juice makes the center soggy, and you wont notice until its too late.

2) Shred your cheese from a block, dont use pre-shredded if you can avoid it. It melts better and the texture is way nicer. Let the cheese sit out 10 minutes so it wont cool the batter down.

3) When you press the cracker topping down, dont crush it into a paste. Press gently so theres still some texture on top, and if the crumbs brown too fast tent the pan loosely with foil.

4) Let it cool at least 10 minutes before cutting. It seems ready right out of the oven but it firms up as it cools, otherwise youll end up with a messy slice.

Paula Deen Pineapple Casserole Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I just tasted Paula Deen's Pineapple Cheddar Cheese Casserole and I can't stop thinking about how the sharp cheddar and buttery cracker topping make pineapple oddly irresistible.

Servings

servings

Calories

453

kcal

Equipment: 1. Oven (preheated to 350 F)
2. 9×9 inch casserole dish (buttered or sprayed)
3. Medium mixing bowl and a small bowl (for eggs)
4. Whisk and a rubber spatula (or wooden spoon for mixing and spreading)
5. Measuring cups and measuring spoons
6. Can opener and a colander or fine mesh strainer to drain the pineapple
7. Box grater for shredding the cheddar (fresh is way better)
8. Rolling pin or food processor plus a zip top bag to crush the crackers into crumbs
9. Baking sheet or foil to tent the casserole if the top browns too fast

Ingredients

1 (20 ounce) can pineapple chunks, drained (or crushed if you prefer it softer)
1 cup granulated sugar
1/2 cup all-purpose flour
2 large eggs, lightly beaten
2 cups sharp cheddar cheese, freshly shredded (not the pre-shredded stuff if you can help it)
1 sleeve buttery crackers (about 13 to 15 Ritz), crushed to make roughly 1 1/2 cups crumbs
1/2 cup unsalted butter, melted
Pinch of salt, optional but helps the flavors

Directions

Preheat oven to 350 F and butter a 9×9 inch casserole dish or spray it with nonstick spray.
Drain the 20 ounce can of pineapple chunks well, pressing gently to remove excess juice; if you like it softer, use crushed pineapple instead.
In a medium bowl whisk together 1 cup granulated sugar, 1/2 cup all-purpose flour, and a pinch of salt until evenly combined.
Beat 2 large eggs lightly in a small bowl, then stir them into the sugar and flour mixture until smooth.
Fold in the drained pineapple chunks and 2 cups freshly shredded sharp cheddar cheese into the batter, mixing until the fruit and cheese are evenly distributed.
Pour the pineapple and cheese mixture into the prepared casserole dish and spread it level with a spatula.
Crush one sleeve of buttery crackers to make about 1 1/2 cups crumbs, then mix the crumbs with 1/2 cup melted unsalted butter until well coated.
Sprinkle the buttered cracker crumbs evenly over the top of the casserole, pressing down lightly so they adhere.
Bake in the preheated oven for 30 to 40 minutes, until the casserole is set in the center and the topping is golden brown; if the top browns too fast, tent loosely with foil.
Let the casserole cool for 10 to 15 minutes before serving so it firms up a bit; serves about

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.