My mother-in-law makes this dish for every special occasion. It is absolutely delicious, and everyone requests it whenever she cooks. No matter how hard I try, mine never comes out quite like hers does. I wonder if it’s the difference in our ovens. It will be interesting to see if hers comes out the same way this time since she’ll be using a different oven. My guess is that it will. She makes some really amazing food.
This is great as a side, but to be honest, it makes a fantastic dessert, too.
I can’t ever make it exactly like she does– cakey and creamy at the same time, so I add all sorts of other things to the mix to make it my own. I’ll give you guys the straight-up version since, that’s what we’ll be having on Thanksgiving Day.
Sue’s Pineapple Bake
1. Mix together pineapple juice, sugar and flour. Add cheese and pineapple to mixture until combined. Spoon into greased 2 quart baking dish.
2. Combine butter and cracker crumbs and sprinkle over pineapple mixture.
3. Bake at 350 for 20 to 30 minutes until light brown.
Yields: 8-12 servings, depending on how much the guests like it.
*Now, a caveat– I cannot EVER get this to be cake-like. It’s always too runny for me. To combat my issues, I cut the butter and cracker crumbs down. I also don’t use the extra pineapple juice, and I squeeze the pineapple in a clean dish towel before adding it to the mix. I also have been know to add diced apples and crushed walnuts on occasion. Allowing the casserole to set for about 15-20 minutes after baking seems to help, too.
Alas, I think there are just some dishes that you’ll never make as good as mom does.