Ingredients:

  • 1 tablespoon unsalted butter or non-stick cooking spray (for greasing)
  • Two 20-oz cans crushed pineapple, drained thoroughly
  • 1/2 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 1 cup sharp cheddar cheese, freshly grated
  • 1/2 cup (1 stick) unsalted butter, melted and cooled slightly
  • 1 1/2 cups Ritz Crackers, crushed coarsely
  • 1/4 cup (1/2 stick) unsalted butter, melted (for topping)

Instructions:

  1. Preheat oven to 350°F / 175°C. Lightly grease a 9x13 inch casserole or baking dish.
  2. Drain the canned crushed pineapple thoroughly in a colander, pressing down firmly with the back of a spoon to remove as much liquid as possible. This step is vital for a firm casserole.
  3. In a large mixing bowl, whisk together the granulated sugar and all-purpose flour until combined. Pour the slightly cooled, melted 1/2 cup butter into the dry mixture and stir.
  4. Fold the drained crushed pineapple and the grated sharp cheddar cheese into the butter mixture until evenly distributed. Pour the filling mixture into the prepared casserole dish and spread it evenly.
  5. For the topping, crush the Ritz crackers coarsely. In a separate small bowl, combine the crushed crackers with the 1/4 cup of melted butter. Toss until all crumbs are coated.
  6. Sprinkle the buttery cracker mixture evenly over the pineapple filling layer, ensuring good coverage.
  7. Bake the Hot Pineapple Casserole for 35 to 40 minutes, or until the edges are bubbling, the filling appears set, and the topping is deeply golden brown. Remove from the oven and allow to rest for 5–10 minutes before serving warm.