The Easiest Pineapple Bake

Name: The Easiest Pineapple Bake
Prep time: 10 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 cans (20 oz each crushed pineapple, drained well); ½ cup granulated sugar; ¼ cup all-purpose flour; 1 ½ cups sharp cheddar cheese (freshly shredded); ¼ teaspoon salt (optional); 1 sleeve buttery crackers (about 30–35 crackers, crushed into coarse crumbs); ½ cup unsalted butter (melted); 1 teaspoon vanilla extract; ½ teaspoon ground cinnamon; ½ cup chopped toasted pecans; ½ cup shredded coconut

This pineapple bake is the kind of dish that surprises people in the best way. You set it down in a simple casserole dish, it looks like a golden, buttery bake, and the first bite hits with sweet pineapple, a gentle savory note from cheese, and a crisp topping that tastes like browned butter and toasted crumbs.

It’s warm, cozy, and a little different from the usual dessert rotation. Not flashy. Just really satisfying.

The texture is what makes it memorable. The fruit stays soft and juicy, the center bakes into a sweet, creamy layer, and the top turns crisp and crackly around the edges. That contrast keeps every scoop interesting. It also means this dish works in more than one lane. Serve it as a dessert with coffee. Serve it as a sweet side next to a salty main. Bring it to a potluck and watch people circle back for “one more spoon.”

It’s also easy in a way that feels honest. No complicated technique. No candy thermometer. No special pans. You mix, layer, bake, and let it sit for a few minutes so it sets up and slices neatly. That’s it.

If you’re craving something warm and buttery with a bright pineapple flavor, this is the bake to keep in your back pocket.

Why You’ll Love This Recipe

Simple ingredients, big payoff. Pantry basics and one baking dish.

Sweet and savory balance. Pineapple and cheddar sound unexpected, but it works.
Crisp topping, soft center. The texture contrast is the whole charm.
Great for gatherings. Easy to transport, easy to serve.
Flexible. Make it more dessert-like or keep it as a sweet side.

Frequently Asked Questions (FAQs)

1) Is pineapple bake the same as pineapple casserole?
They’re very similar. Pineapple bake usually leans into “easy” with a short ingredient list and a simple cracker topping. The flavor profile is the same idea: sweet pineapple, rich buttery topping, and a little savory depth.

2) Can I make this without cheese?
Yes, you can skip it if you want a purely sweet bake. That said, the cheese adds a gentle salty note that keeps the pineapple from tasting overly sugary. If you leave it out, consider adding an extra pinch of salt to the filling.

3) Do I need to drain the pineapple?
Yes, but not completely dry. Drain the pineapple well, then measure the fruit. If it still looks very juicy, blot it lightly. Too much liquid can make the center looser and keep the topping from staying crisp.

4) How do I keep the topping crunchy?
Bake uncovered, cool the bake for 10–15 minutes before serving, and avoid covering it tightly while it’s still hot. Trapped steam softens the topping quickly.

Ingredients

I’ve included notes and descriptions below for each ingredient in this recipe. For the exact ingredient measurements, jump to the recipe card at the bottom of this post.

Pineapple

Canned pineapple keeps this recipe easy and consistent. You can use crushed pineapple for a smooth, scoopable texture or pineapple chunks for a more noticeable fruit bite. Either one works.

Crushed pineapple: more even texture, slices neatly
Chunks or tidbits: more fruit definition, slightly looser center

Drain the pineapple well. The dish should be moist, not watery.

Sugar

A small amount sweetens and helps the filling bake into a soft, spoonable layer. Pineapple already has sweetness, so you don’t need a heavy hand.

If your pineapple is very sweet, you can reduce the sugar slightly and still get a great result.

Flour

Flour thickens the pineapple juices as the bake heats up. It’s a quiet ingredient, but it matters. Without it, the center can stay thin and syrupy.

Butter

Butter shows up twice here: a little in the filling for richness, and more in the topping to create that crisp, golden finish.

Use unsalted butter if you can. It gives you better control over the overall taste.

Cheddar cheese

Sharp cheddar is the classic choice because it adds a salty, savory edge that balances the fruit. It doesn’t taste “cheesy” in an aggressive way. It tastes rounded and rich.

Freshly shredded cheddar melts better than bagged shredded cheese.

Cracker topping

Buttery crackers create the signature crunch. Crush them into coarse crumbs, not dust. Bigger pieces brown and stay crisp.

Salt (optional, but helpful)

A pinch of salt makes the pineapple taste brighter and the topping taste more buttery. If your crackers are very salty, you may not need extra.

Optional add-ins

These are not required, but they’re nice if you want to nudge the flavor one direction or another.

vanilla (warmer dessert feel)
cinnamon (soft spice note)
toasted pecans (extra crunch, holiday-style)
coconut (sweet, bakery-like finish)

Instructions

For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

1) Heat the oven and prep the dish

Preheat the oven to 350°F.

Grease a 9×13-inch baking dish with butter or nonstick spray. This helps with neat serving and easy cleanup.

2) Mix the pineapple filling

In a large bowl, combine:

drained pineapple
sugar
flour
shredded cheddar

Stir until the flour disappears and everything looks evenly coated.

Spread the mixture into the prepared baking dish and smooth the top.

3) Add the topping

Crush the crackers into coarse crumbs. Pour the crumbs into a bowl and stir with melted butter until everything looks evenly moistened.

Sprinkle the topping evenly over the pineapple mixture.

4) Bake until golden

Bake uncovered for 25–35 minutes, until the edges bubble and the top looks golden with toasted spots.

If you want a deeper browned top, you can bake an extra 3–5 minutes. Keep an eye on it near the end. Crackers can go from golden to too dark quickly.

5) Cool briefly, then serve

Let the bake cool for 10–15 minutes before serving. This gives the filling a chance to set and helps the topping stay crisp.

Serve warm. Spoon it like a casserole, or cut it into squares once it cools a bit more.

What this pineapple bake tastes like

This dish sits right between dessert and sweet side dish.

The pineapple stays bright and fruity, not cooked into bland sweetness. The filling thickens into a soft layer that’s spoonable and rich, almost like a warm fruit custard without the fuss. The cheddar doesn’t take over. It’s more like a salty background note that makes the pineapple taste even more pineapple.

Then there’s the topping. Buttery, crisp, slightly toasty, with little crunchy bits that catch on the edges of your spoon. That topping is why people go back for seconds.

If you like fruit crisps, you’ll recognize the comfort factor. If you like sweet-and-salty snacks, the cheddar and cracker combo will make sense right away.

Best pineapple to use

Canned pineapple keeps this recipe consistent, but you still have choices.

Crushed pineapple

Best if you want a more uniform bake that scoops neatly. It blends into the filling and gives a smoother bite.

Tidbits or small chunks

Best if you want the fruit to stand out more. The bake is still cohesive, but you get distinct pineapple bites.

Large chunks

They work, but they can make serving a little messier. If you use large chunks, chop them into smaller pieces so everything bakes evenly.

Fresh pineapple

It can be used, but it’s less predictable. Fresh pineapple varies in sweetness and juiciness. If you go this route, chop it small and drain off excess juice before mixing.

For the easiest, most reliable result, stick with canned.

Why cheddar belongs in a sweet bake

Cheddar in a pineapple bake can sound strange on paper. In the dish, it makes sense.

Pineapple is sweet and acidic. Butter crackers are salty and rich. Cheddar bridges those flavors and adds a savory roundness that keeps the bake from tasting like pure sugar. It’s not “cheese dessert.” It’s more like the way salted caramel tastes deeper than plain caramel.

Sharp cheddar works best because you don’t need much to get the effect. Mild cheddar can disappear and add less contrast. Extra sharp cheddar can be strong, but it’s still good if you like a bolder savory bite.

A simple tip: shred the cheese yourself if possible. It melts better and tastes fresher. Bagged shredded cheese can still work, but it sometimes melts a little less smoothly.

Topping tips for maximum crunch

A pineapple bake lives or dies on the topping.

Crush the crackers the right way

You want coarse crumbs, not powder. Powder can melt into the butter and bake up dense. Bigger crumbs stay crisp and toast nicely.

Butter matters

You want the crumbs coated, but not swimming. When the butter amount is right, the crumbs look evenly moistened and slightly glossy.

Bake uncovered

Covering traps steam, and steam softens the top quickly. Bake uncovered so the topping browns and stays crisp.

Let it rest before serving

That 10–15 minute rest isn’t just for the filling. It helps the topping set into a crisp layer instead of feeling soft from heat and steam.

If you need to crisp it back up

If the topping softens after sitting, rewarm the dish in the oven uncovered for a few minutes. It perks right back up.

Make-ahead and potluck tips

This is a great dish for gatherings because it’s low effort and easy to travel with.

Make-ahead option 1: Assemble, then bake later

Mix the filling, spread it in the dish, and cover tightly. Store in the fridge for up to 24 hours.
Keep the topping separate in a bag or container so it stays dry. Add it right before baking.

This gives you the freshest crunch.

Make-ahead option 2: Bake, cool, and rewarm

Bake it earlier in the day, cool it, then rewarm uncovered in a 300°F oven for 10–15 minutes before serving.

It won’t be exactly like fresh-baked crunch, but it’s still very good.

Transport tip

Let it cool slightly before covering. Covering a hot dish traps steam and softens the topping. If you need to cover it right away, crack the lid slightly for the first 15 minutes so heat can escape.

Variations

This recipe is simple, which makes it easy to adapt without ruining the point of it.

Extra dessert-like pineapple bake

add 1 teaspoon vanilla to the filling
add a pinch of cinnamon
serve with whipped topping or vanilla ice cream

It leans more like a fruit crisp with a twist.

Coconut pineapple bake

Stir ½ cup shredded coconut into the filling, or sprinkle some over the topping during the last 10 minutes of baking.

Coconut adds a warm, bakery-style flavor.

Pecan pineapple bake

Add ½ cup chopped toasted pecans to the topping.
It gives a deeper crunch and a nutty finish.

Less sweet version

Reduce the sugar slightly and add an extra pinch of salt.
This version works especially well as a side dish with savory mains.

Spiced version

Add a tiny pinch of nutmeg and cinnamon. Keep it gentle. Pineapple can get overwhelmed by heavy spice.

Gluten-free option

Use a gluten-free flour blend (measure-for-measure) and gluten-free buttery crackers. The texture stays very close to the original.

What to serve with pineapple bake

This dish plays well with salty, savory mains and also fits right in on a dessert table.

As a sweet side dish

baked chicken or roasted chicken
turkey or beef roast
savory casseroles
holiday mains where you want something sweet on the plate

The contrast works. Pineapple brings brightness.

As a dessert

coffee or tea
fresh berries on the side
a scoop of vanilla ice cream
lightly sweetened whipped cream

If you serve it as dessert, let it cool a bit more so it slices and plates nicely.

For brunch

Pair it with eggs, breakfast potatoes, or a savory breakfast casserole. It adds something sweet without feeling like a full cake situation.

Storage and reheating

Refrigerator

Store leftovers in an airtight container in the fridge for up to 4 days.

Reheating

For the best topping texture, reheat in the oven:

325°F for 10–15 minutes, uncovered

Microwave works for speed, but it softens the topping more:

heat individual portions in short bursts

If the topping softens and you want it crisp again, a quick oven reheat uncovered fixes it.

Freezing notes

You can freeze pineapple bake, but the topping won’t stay as crisp after thawing. It’s still tasty, just softer on top.

If you want the best texture:

freeze the filling portion (without topping) if possible
add fresh topping after thawing
bake or rewarm uncovered to crisp the top

If you freeze the fully baked dish, thaw overnight in the fridge and rewarm in the oven uncovered.