A cozy Southern favorite made with pineapple chunks, sharp cheddar, Ritz crackers, and buttery goodness—all baked into one golden dish.
The first time I had pineapple casserole, I honestly didn’t know what to expect. Pineapple… with cheese? And crackers? It sounded like something your quirky aunt would bring to a potluck and everyone would politely try—but here’s the twist: I loved it. I really loved it.
It happened during a road trip through Georgia. We stopped at this little family diner that felt like stepping into someone’s kitchen—fridge magnets and all. They served it as a side dish with ham, and I remember just staring at my plate after the first bite, wondering why no one had told me pineapple and cheddar could be that good together.
This recipe, adapted from the queen of Southern comfort food herself—Paula Deen—is now a holiday must-have in my house. My husband raises an eyebrow every time it comes out of the oven, but then he’s the first to sneak seconds.
Why You’ll Love This Paula Deen Pineapple Casserole Recipe?
Let’s start with the obvious: sweet, juicy pineapple baked under a layer of sharp cheddar and buttery cracker crumbs? That combo sounds a little wild, but somehow it just works. It’s got that irresistible salty-sweet balance, kind of like if a fruit cobbler and a cheese gratin had a delicious little baby.
What makes this casserole even better? It’s ridiculously easy to throw together, needs zero fancy equipment, and turns heads every time I bring it to the table. It’s nostalgic, it’s surprising, and it’s just plain fun.
Ingredient Notes:
This dish is so simple, but each ingredient really does play a role in making it sing. Here’s what to know before you mix and bake:
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Pineapple Chunks: You’ll want the canned kind in juice, not syrup. Drain them well and save some of that juice—it’s key for the topping.
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Sharp Cheddar Cheese: The sharper the better. Trust me, mild cheddar just won’t give you that rich contrast you’re after.
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Ritz Crackers: Classic. Buttery. Iconic. You could try other crackers, but they won’t hit quite the same.
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Butter: Melted and glorious. Don’t skimp—it makes that golden topping oh-so-crispy.
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Sugar & Flour: The sugar amps up the sweetness, while the flour helps bind everything together.
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Reserved Pineapple Juice: Adds a hint of tang to the topping and brings the whole dish together.
How To Make Paula Deen Pineapple Casserole?
This one’s easy enough to make with one hand while sipping sweet tea with the other. Here’s how it goes:
- Start by preheating your oven to 350°F. Grease a medium casserole dish with butter—don’t be shy.
- In a large mixing bowl, whisk together the sugar and flour. Gradually fold in the cheddar cheese until it’s all coated. Now stir in the drained pineapple chunks. It might seem odd, but just go with it. Trust the process.
- Pour this glorious mixture into your prepared dish and spread it out evenly.
- Next comes the topping. In another bowl, mix the crushed Ritz crackers with melted butter and that reserved pineapple juice. Stir until the crumbs are evenly moistened and clumpy (you want clumps—that’s where the crunch lives).
- Sprinkle the crumb mixture over the pineapple filling, covering it fully.
- Pop it in the oven and bake for 25–30 minutes, or until the top is golden brown and your kitchen smells like sweet-and-savory heaven.
Storage Options:
Got leftovers? Lucky you. Let the casserole cool to room temp, then cover tightly and store it in the fridge. It’ll keep for up to 3 days. You can reheat it in the microwave for a quick fix, or warm it in the oven if you want to revive that crunchy topping.
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Variations and Substitutions:
Feeling adventurous? Here are a few ways to put your own spin on this Southern classic:
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Use pineapple tidbits instead of chunks for smaller bites of fruit.
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Swap cheddar for Monterey Jack if you want a milder flavor.
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Add a pinch of cayenne pepper to the topping for a little Southern heat.
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Use gluten-free butter crackers and flour if you need to make it celiac-friendly.
What to Serve with Paula Deen Pineapple Casserole?
Pineapple casserole can lean sweet or savory, so it pairs beautifully with:
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Baked ham (the salty-sweet duo dreams are made of)
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Fried chicken (because obviously)
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Grilled pork chops
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Holiday spreads—especially Easter or Thanksgiving
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As dessert—yes, really. It’s that versatile.
Frequently Asked Questions:
Can I make this ahead of time?
Totally. Assemble the whole thing, cover it, and refrigerate. Then just bake when you’re ready.
Does it taste like dessert or a side dish?
Honestly? Both. It depends on how you serve it. At my house, it’s a side dish next to ham, but I’ve also had people sneak back for seconds and call it dessert. No rules here.
Can I use fresh pineapple instead of canned?
You could, but you’d lose that concentrated sweetness and the juice. Plus, canned is way easier. If you do go fresh, be sure to add a splash of extra juice to the topping.
Wanna try something a little different that still tastes like home? This Paula Deen Pineapple Casserole might just become your new secret weapon at potlucks and Sunday dinners. Give it a go, and hey—let me know what you pair it with. I’m always looking for new ideas!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Paula Deen Pineapple Casserole
Ingredients
- 1 cup granulated sugar
- 6 tablespoons all-purpose flour
- 2 cups sharp cheddar cheese grated
- 2 cans 20 oz each pineapple chunks, drained
- 6 tablespoons reserved pineapple juice from the drained cans
- 1 cup Ritz cracker crumbs
- 8 tablespoons unsalted butter melted
Instructions
- Preheat the oven to 350°F (175°C). Grease a medium-sized casserole dish lightly with butter or nonstick spray and set aside.
- Prepare the filling by combining the sugar and flour in a large mixing bowl. Stir until well mixed. Gradually fold in the grated cheddar cheese to coat it in the dry mixture.
- Add the pineapple chunks to the sugar-flour-cheese mixture and stir gently until all components are evenly combined.
- Transfer the mixture to the prepared casserole dish, spreading it evenly across the bottom.
- Prepare the topping by combining the cracker crumbs, melted butter, and reserved pineapple juice in a separate bowl. Stir with a rubber spatula until the crumbs are fully moistened and clumping slightly.
- Evenly spread the crumb mixture over the pineapple filling, covering the surface entirely.
- Bake the casserole for 25 to 30 minutes, or until the top is golden brown and the edges are bubbly. Remove from the oven and let cool slightly before serving.
Notes
- Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
- Replace Ritz cracker crumbs with a gluten-free butter cracker or gluten-free bread crumbs.
Be sure to double-check all labels to ensure no hidden gluten in canned or processed ingredients.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
