4 cans pineapple in juice, drain them and SAVE juice
16 ounces Sharp Cheddar cheese, shredded
2 cups sugar
12 tablespoons flour
12 tablespoons pineapple juice (can be what is left from drained cans)
Topping
2 sleeves buttery crackers (or enough to coat the top of the pan)
2 sticks Butter, melted (1 cup)
Directions
1.) Pre-heat oven to 325 degrees 2.) Mix first 5 ingredients together in a large mixing bowl. 3.) Place in 9X13 pan. 4.) Smash/crumble crackers and mix with melted butter 5.) Evenly distribute over pan. 6.) Cook 40 mins or until top is golden brown.
NOTE: You can use gluten free flour, and rice crackers to make the recipe gluten-free-friendly.
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