Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Lightly grease a 9x9 inch baking dish or a similar 2-quart casserole dish.
- In a large bowl, combine the two cans of undrained crushed pineapple, sugar, flour, and shredded cheddar cheese. Stir everything together until it's well combined.
- Pour the pineapple mixture into your prepared baking dish and spread it into an even layer.
- In a separate bowl, mix the crushed Ritz crackers with the melted butter until the crumbs are evenly coated.
- Sprinkle the buttery cracker crumbs evenly over the top of the pineapple filling. Bake for 25-30 minutes, or until the filling is hot and bubbly and the topping is beautifully golden brown.
- Let the pineapple bake cool for about 10 minutes before serving. This allows it to set up slightly.
Nutrition
Notes
For extra crunch, add 1/2 cup of chopped pecans to the cracker topping.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
