Paula Deen Pineapple Casserole – Sweet, Cheesy, and Comforting
This Southern classic hits that sweet-salty, creamy-crunchy balance that keeps everyone coming back for seconds. Pineapple casserole sounds unusual if you’ve never had it, but one bite of the buttery cracker topping over warm, cheesy pineapple and you’ll get it. It’s a crowd-pleaser for holidays, potlucks, and weeknight dinners alike.
You can serve it as a side dish with ham or chicken, or lean into dessert territory with a scoop of vanilla ice cream. Either way, it’s simple, nostalgic, and downright delicious.
Paula Deen Pineapple Casserole – Sweet, Cheesy, and Comforting
Ingredients
Method
- Heat the oven: Preheat to 350°F (175°C). Grease a 9x13-inch baking dish.
- Mix the dry ingredients: In a bowl, whisk the sugar, flour, and a pinch of salt until evenly combined.
- Combine the filling: In a large bowl, add drained pineapple, reserved 1/4 cup pineapple juice, and the sugar-flour mixture.Stir until the fruit is evenly coated. Fold in the shredded cheddar. If using vanilla, add it now.
- Assemble the casserole: Pour the pineapple-cheese mixture into the prepared dish and spread it into an even layer.
- Make the topping: In a medium bowl, combine the crushed crackers with melted butter.Stir until all the crumbs are moistened.
- Top and bake: Sprinkle the buttery cracker crumbs evenly over the filling. Bake for 25–30 minutes, or until the topping is golden and the edges are bubbling.
- Rest and serve: Let the casserole sit for 10 minutes to set slightly. Serve warm as a side or dessert.
What Makes This Recipe So Good
- Sweet and savory harmony: Juicy pineapple meets sharp cheddar for a flavor combo that surprises and satisfies.
- Crunchy topping: Buttery crushed crackers bake into a golden, crisp layer that contrasts the soft filling.
- Pantry-friendly: Uses canned pineapple and basic staples—no special trip required.
- Fast and foolproof: Minimal prep, easy assembly, and consistent results.
- Versatile: Works as a side with savory mains or as a warm, comforting dessert.
Shopping List
- 2 cans (20 ounces each) pineapple chunks in juice, drained (reserve about 1/4 cup juice)
- 1 cup granulated sugar
- 6 tablespoons all-purpose flour
- 2 cups shredded sharp cheddar cheese
- 1 sleeve buttery round crackers (like Ritz), crushed
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract (optional, for a dessert-leaning version)
- Pinch of salt
- Cooking spray or extra butter for greasing the dish
How to Make It
- Heat the oven: Preheat to 350°F (175°C). Grease a 9×13-inch baking dish.
- Mix the dry ingredients: In a bowl, whisk the sugar, flour, and a pinch of salt until evenly combined.
- Combine the filling: In a large bowl, add drained pineapple, reserved 1/4 cup pineapple juice, and the sugar-flour mixture.
Stir until the fruit is evenly coated. Fold in the shredded cheddar. If using vanilla, add it now.
- Assemble the casserole: Pour the pineapple-cheese mixture into the prepared dish and spread it into an even layer.
- Make the topping: In a medium bowl, combine the crushed crackers with melted butter.
Stir until all the crumbs are moistened.
- Top and bake: Sprinkle the buttery cracker crumbs evenly over the filling. Bake for 25–30 minutes, or until the topping is golden and the edges are bubbling.
- Rest and serve: Let the casserole sit for 10 minutes to set slightly. Serve warm as a side or dessert.
Storage Instructions
- Refrigerate: Cool completely, then cover and store in the fridge for up to 4 days.
- Reheat: Warm in a 300°F oven for 10–15 minutes to re-crisp the topping.
Microwave works in a pinch, but the topping will soften.
- Freeze: Not ideal. The texture of the topping suffers and the filling can turn watery once thawed.
Why This is Good for You
- Pineapple perks: Pineapple provides vitamin C, manganese, and bromelain, an enzyme that supports digestion.
- Energy and satisfaction: The combo of fruit sugars, a bit of fat, and protein from cheese makes this filling and satisfying.
- Balanced indulgence: It’s comfort food, sure, but pairing it with lean protein and veggies makes a rounded meal.
Pitfalls to Watch Out For
- Too much liquid: Don’t skip draining the pineapple. Excess juice leads to a soupy filling.
Reserve only about 1/4 cup for flavor and moisture.
- Overbaking: If the topping gets too dark before the filling bubbles, tent loosely with foil for the last few minutes.
- Using pre-shredded cheese: Bagged shreds have anti-caking agents that don’t melt as smoothly. Freshly shredded cheddar melts creamier.
- Cracker crumbs too fine: Pulverizing the crackers into dust makes the topping dense. Aim for small flakes for the best crunch.
Recipe Variations
- Chunk + tidbits blend: Use one can of chunks and one can of tidbits for a more varied texture.
- Brown sugar swap: Replace half the white sugar with brown sugar for a deeper, caramel note.
- Spiced version: Add 1/2 teaspoon cinnamon and a pinch of nutmeg for a dessert-leaning twist.
- Gluten-free: Use a 1:1 gluten-free all-purpose flour and gluten-free crackers.
Check labels on everything.
- Nutty crunch: Stir 1/2 cup chopped pecans into the topping for extra texture.
- Lighter take: Cut sugar to 3/4 cup, use reduced-fat cheddar, and reduce butter in the topping to 6 tablespoons. The texture will be slightly less rich but still tasty.
- Mini casseroles: Bake in individual ramekins (reduce time to 18–22 minutes) for a fun presentation.
FAQ
Is pineapple casserole a side dish or dessert?
It can be either. Many people serve it alongside ham, turkey, or roasted chicken, but it also works beautifully as a warm dessert, especially with a scoop of ice cream.
Can I use fresh pineapple instead of canned?
Yes, but it changes the texture slightly and you’ll need to add a bit more liquid.
Use ripe pineapple, cut into chunks, and add 1/4–1/3 cup pineapple juice or water to mimic the moisture from canned fruit.
What cheese works best?
Sharp cheddar is the classic choice. Its tang balances the sweetness of the pineapple. Extra-sharp cheddar adds more bite, while mild cheddar is more mellow.
Can I make this ahead?
Yes.
Assemble the filling in the baking dish, cover, and refrigerate up to 24 hours. Add the cracker topping just before baking so it stays crisp.
How do I keep the topping crunchy when reheating?
Reheat in the oven at a lower temperature (around 300°F) and uncover the dish. If you know you’ll have leftovers, reserve some fresh cracker crumbs to sprinkle on top after reheating for extra crunch.
What can I use instead of buttery round crackers?
Panko breadcrumbs mixed with melted butter work, though the flavor is a bit different.
Saltines also make a good, slightly saltier topping.
Why is there flour in the filling?
Flour thickens the pineapple juices as the casserole bakes, creating a cohesive, custard-like texture that holds everything together.
In Conclusion
Paula Deen’s pineapple casserole is classic Southern comfort: simple ingredients, easy steps, and a flavor that hits every note. It’s the side dish that steals the show and the dessert that feels right after a family dinner. Keep canned pineapple and crackers in the pantry, and you’re always 30 minutes away from something warm, golden, and seriously satisfying.
If you’ve never tried this sweet-and-savory gem, this is your sign to make it tonight.
