I don’t know about you, but sometimes I crave a dish that completely confuses my taste buds in the best way possible—something that dances right on that line between sweet and savory. Enter the king of confusing casseroles: my go-to **Pineapple Casserole**! I remember the first time I made this. I thought my Aunt Mildred had lost her mind when she brought it to Thanksgiving one year. It looked strange next to the mashed potatoes! But wow, once you get that first bite of warm, cheesy, sweet baked pineapple, you understand the magic.
This isn’t one of those fussy, all-day baking projects either. Trust me, this recipe is my secret weapon when I need a guaranteed crowd-pleaser in under an hour. If you’re looking for something unique for your next gathering or just want to surprise your family, you absolutely have to try this incredibly simple baked recipe.
Why This Simple Pineapple Casserole Recipe Works
Honestly, the reason this dish is such a staple in my rotation is how little fuss it requires for such a big payoff. It’s unbelievable how the few basic things we toss together create something this special. Don’t be afraid of the ingredients list; it’s shorter than my grocery list!
- Why you need this pineapple casserole in your life: Get ready for compliments!
- Less time prepping means more time visiting with people.
- It pairs well with nearly everything—seriously, everything! Check out my thoughts on other great sides here: easy cheesy casserole recipe.
Quick Prep Time for Your Pineapple Casserole
You won’t even need a full coffee break for this one. We are talking about 10 minutes of actual work time. Seriously, it’s faster than boiling water for pasta! That’s why this pineapple casserole is my answer for last-minute dinner drop-ins.
Perfect Balance of Sweet and Savory
This is where the magic hides. You have the sweet tanginess from the pineapple meeting the salty, sharp hug of the cheddar cheese. It sounds crazy, but that combination is what makes people ask for the recipe again and again. It’s totally unexpected!
Ingredients for the Best Pineapple Casserole
Gather your supplies! Honestly, getting everything out onto the counter is half the battle. You just need simple pantry staples, but the proportions are key for making the best **pineapple casserole**. Here is exactly what you need before you start mixing:
- 1 (20 ounce) can crushed pineapple, make sure it’s thoroughly drained!
- 1 cup granulated sugar
- 2 large eggs, lightly beaten
- 1 cup all-purpose flour
- 1 cup shredded cheddar cheese
- 1 teaspoon baking powder
- 1/2 cup (1 stick) unsalted butter, melted
If you want even more pineapple inspiration, especially pairing it with pork, you should check out my recipe for brown sugar pineapple ham in the slow cooker.
Ingredient Notes and Substitutions for Pineapple Casserole
Grandma taught me that tweaking a good recipe is sometimes necessary, especially with cheese! If sharp cheddar isn’t your favorite—or if you just don’t have it—you can absolutely swap it out for Monterey Jack for a milder, smoother experience in your **pineapple casserole**. That’s a fantastic substitute, trust me.
Also, here’s a little pro tip I learned: if you want an extra-crispy, caramelized top when the casserole comes out of the oven, just sprinkle a quick tablespoon of brown sugar right over the top of that melted butter before it goes in to bake. It makes the top shimmer!
Step-by-Step Instructions for Your Pineapple Casserole
Okay, time to get baking! This is where the quick prep really pays off because the oven does most of the heavy lifting. First things first, get your oven warmed up nice and steady to 350 degrees F (that’s 175 degrees C if you use Celsius). And grab that 9×9 inch baking dish; make sure you grease it well so nothing sticks later. I always use a little bit of that homemade cake goop here—it works wonders!
This recipe for **pineapple casserole** is designed to be easy, but the actual mixing technique makes the biggest difference, so pay attention here. If you want that tender crumb and not a hockey puck, you absolutely cannot overmix this batter. It’s my number one rule for any quick bread or casserole!
Mixing the Pineapple Casserole Batter
We mix things in stages, just like Grandma taught me for cakes. Grab one big bowl for your wet ingredients—that’s the drained crushed pineapple, the sugar, and your lightly beaten eggs. Give that a good stir until they look happy together. In a separate, smaller bowl, you need to whisk together your dry stuff: the flour and the baking powder. Don’t skip the whisking!
Now, add those dry ingredients to that sweet pineapple mix gradually. You only want to mix until *just combined*. Seriously, stop stirring when you still see a few streaks of flour. That’s cheating the gluten monster! Then, gently fold in that one cup of sharp cheddar cheese. Don’t stir it aggressively; just fold it in until it peeks out evenly.
Baking and Testing the Pineapple Casserole
Once everything is gently mixed, pour that beautiful batter right into your greased 9×9 dish. Now for the best part: drizzle that melted butter evenly over the very top. If you want that extra crusty top I mentioned, sprinkle brown sugar on now. Pop it in the oven and let it bake for about 40 to 45 minutes. When you think it might be done, stick a toothpick right in the center. If it comes out clean, you nailed it! If not, give it five more minutes. You can find more tips for baking things like this over on my favorite easy Tennessee onions page, too!
Tips for the Perfect Baked Pineapple Casserole
Listen, the success of this **pineapple casserole** really comes down to one tiny, sneaky step: draining that canned pineapple. I know the can says “drained,” but they never drain enough! If you skip this, you’re guaranteed a soggy bottom, and nobody wants a soupy casserole.
I learned this the hard way. Take that crushed pineapple and dump it into a fine-mesh sieve, and then I press down on it with the back of a spoon until almost no more liquid comes out. Seriously, squeeze it dry!
Another quick flavor thought: when you are folding in that cheddar cheese, make sure your batter isn’t ice-cold, or the cheese might clump up oddly. Room temperature eggs and pineapple help everything blend smoothly. For more interesting takes on pineapple, you should definitely check out my recipe for mini pineapple upside-down cheesecakes—it uses fresh zest!
Serving Suggestions for Pineapple Casserole
So what do you serve this sweet and cheesy side dish with? That’s the fun part! Because it hits just the right note between savory and sweet, it pairs beautifully with simple roasted meats. It’s an absolute classic next to a holiday ham—that salty, smoky meat with the sweet, cheesy warmth is just perfection.
But don’t save it just for special occasions! I often whip this up alongside simple roasted chicken or even pork chops during a regular weeknight. It feels fancy without any extra effort. If you are serving it up for a big meal, make sure you have something robust to balance it out. If you need another fantastic side idea that pairs well, you have to try my recipe for the ultimate honey roasted carrots recipe. Those caramelized veggies are the perfect companion!
Storage and Reheating Your Pineapple Casserole
Okay, if there are any leftovers of this amazing **pineapple casserole**—and honestly, sometimes there aren’t—storage is super easy. Just make sure it has cooled down a bit first. Then, pop that remaining dish into an airtight container. It stays good in the fridge for about three or four days, which is great for lunch the next day!
When you want to reheat it, skip the microwave if you can. Microwaving it makes the cheese greasy and the topping soggy. I always say put it back in a slightly lower oven—maybe 325 degrees F—for about 15 minutes until it’s warmed all the way through. That keeps the texture perfect, just like the first time!
Frequently Asked Questions About Pineapple Casserole
Whenever I share this recipe, people always have great questions! It’s such a unique dish that sometimes you just need reassurance that you’re doing it right. Don’t worry if you have questions about making the best **pineapple casserole**—I’ve got the answers you need right here.
Can I use fresh pineapple instead of canned in this Pineapple Casserole?
You absolutely can use fresh pineapple! But you have to be careful. Canned crushed pineapple comes packed in syrup or juice, which we account for when draining. If you use fresh fruit, you’ll need to chop it finely, just like the canned kind, and then you’ll likely need to drain it yourself until you’re certain you’ve removed most of the excess liquid. Fresh pineapple tends to be a bit wetter, so you want to err on the side of caution!
What is the best way to prevent the Pineapple Casserole from getting soggy?
This is the most asked question, and it all comes back to the draining! You cannot overestimate how crucial it is to squeeze every drop of moisture out of that crushed pineapple. I use a fine-mesh sieve and then use the back of a big spoon or spatula to press down hard on the fruit against the mesh. If you skip that step, you’ll end up with a soupy **cheddar cheese side dish** instead of a nicely set **baked pineapple** delight. Trust me on the pressing!
If you’re looking for other ways to combine sweet and savory using simple techniques, you might enjoy looking at my tips for making a great hobo casserole!
Estimated Nutritional Data for Pineapple Casserole
Now, I’m not a nutritionist, so please take this with a grain of salt—or maybe a grain of cheddar cheese! This casserole is definitely a treat, boasting a good amount of natural sugars from the fruit and the added granulated sugar, plus that delicious fat from the butter and cheese.
Based on the ingredients in this recipe, here are the general estimates per serving. Remember, this is just a guideline based on standard ingredient amounts:
- Calories: Around 350
- Total Fat: About 18 grams (with 11 grams being saturated fat—that’s the butter and cheese working their magic!)
- Total Carbohydrates: Roughly 45 grams
- Protein: About 7 grams
This dish is higher in sugar than savory sides usually are, just because we are using crushed pineapple and sugar as a base before the cheese comes in. If you’re watching sodium or fat too closely, you can always use lower-fat cheese, though I truly believe the full-fat cheddar makes this casserole what it is!
Share Your Best Pineapple Casserole Experience
I truly hope you get a chance to bake up this **pineapple casserole** soon! It’s just too good to keep secret. When you make it—whether you add the brown sugar sprinkle or use Monterey Jack—please come back right here and let me know how it turned out. Drop us a star rating or tell me what amazing entrée you served it with in the comments!
If you loved how easy this side dish was, you might want to check out my recipe for eclair cake next because that’s equally simple and delightful!
Print
Simple Pineapple Casserole
- Total Time: 55 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A straightforward recipe for a sweet and savory baked pineapple casserole.
Ingredients
- 1 (20 ounce) can crushed pineapple, drained
- 1 cup granulated sugar
- 2 large eggs, lightly beaten
- 1 cup all-purpose flour
- 1 cup shredded cheddar cheese
- 1 teaspoon baking powder
- 1/2 cup (1 stick) unsalted butter, melted
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease a 9×9 inch baking dish.
- In a large bowl, combine the drained crushed pineapple, sugar, and eggs. Mix well.
- In a separate bowl, whisk together the flour and baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the shredded cheddar cheese.
- Pour the batter into the prepared baking dish.
- Drizzle the melted butter evenly over the top of the batter.
- Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the casserole cool slightly before serving.
Notes
- You can substitute Monterey Jack cheese for cheddar if you prefer a milder flavor.
- For a slightly crispier top, sprinkle a tablespoon of brown sugar over the melted butter before baking.
- Prep Time: 10 min
- Cook Time: 45 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30
- Sodium: 250
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 7
- Trans Fat: 0.5
- Carbohydrates: 45
- Fiber: 1
- Protein: 7
- Cholesterol: 70
Keywords: pineapple casserole, baked pineapple, cheddar cheese side dish, sweet casserole