This Easy Pineapple Cream Cheese Cobbler is a delightful tropical twist on the classic fruit dessert. Featuring sweet pineapple chunks and pockets of rich, tangy cream cheese baked into a buttery, golden batter, it tastes like a vacation in a bowl.
With a soft, cake-like crust that forms magic as it bakes, this crowd-pleasing treat is perfect for potlucks, family gatherings, or whenever you need a quick sweet fix.
Recipe Details
- Flavor Profile: A sunny combination of sweet pineapple and tangy cream cheese, balanced by the rich, buttery flavor of the cobbler batter.
- Texture: You get a tender, golden cake layer that rises around juicy fruit and melting pockets of warm cheesecake-like filling.
- Time: 10 minutes prep, 45 minutes bake time.
- Difficulty: Very Easy. It uses the classic “melted butter” cobbler method no mixing in the pan required!
What You’ll Need
To make this recipe, you will need a 9×13-inch glass baking dish and a small bowl to whisk the batter. A sharp knife is needed to cube the cream cheese. The ingredients are simple pantry staples like flour, sugar, and canned fruit, elevated by fresh dairy.
Ingredient Notes
- Pineapple Chunks – You need two 20 oz cans. Be sure to drain them well so the cobbler doesn’t become too watery. The chunks provide the perfect bite-sized fruit texture.
- Cream Cheese – Use a standard 8 oz block, cut into small cubes. These cubes melt slightly during baking, creating creamy, rich pockets throughout the dessert.
- Butter – A whole stick of melted butter forms the base of the dish, creating those irresistible crispy, golden edges.
- Flour, Sugar, Milk – These form the simple batter that rises up through the fruit and cheese.
- Egg – A lightly beaten egg adds structure and richness to the cake layer.
- Baking Powder – Essential for the batter to rise properly.
Add-ins and Substitutions
- Coconut – Sprinkle shredded coconut on top before baking for a piña colada vibe.
- Nuts – Chopped macadamia nuts or pecans add a wonderful crunch.
- Fruit – You can swap one can of pineapple for drained mandarin oranges or peaches for a fruit cocktail twist.
- Cherry – Add a few maraschino cherries on top for a pop of color.
How to Make Easy Pineapple Cream Cheese Cobbler
- Preheat and Prep: Preheat oven to 350°F (175°C). Place the stick of butter in a 9×13-inch glass baking dish and put it in the heating oven until melted. (Watch it so it doesn’t burn!).
- Make Batter: While the butter melts, whisk the lightly beaten egg, milk, flour, sugar, baking powder, and salt in a small bowl until the mixture is smooth and combined.
- Pour: Remove the hot dish from the oven. Pour the batter directly over the melted butter. Do not stir. (This is the golden rule of this type of cobbler!).
- Layer Fruit and Cheese: Arrange the drained pineapple chunks evenly over the batter. Then, scatter the small cream cheese cubes on top of the fruit. Again, do not stir.
- Bake: Bake for 45 minutes, or until the top is golden brown and the edges are bubbling vigorously.
- Serve: Let it cool slightly to set before scooping.
Pro Tip: Resist the urge to stir! Pouring the batter over the butter and then layering the fruit on top allows the batter to rise up around the ingredients as it bakes, creating that signature cobbler crust. Stirring will result in a mushy, unappetizing texture.
Recipe Tips
- Drain Well: Ensure the pineapple is thoroughly drained. Too much extra juice can prevent the batter from cooking through in the center.
- Small Cubes: Cut the cream cheese into small (1/2 inch) cubes. Large chunks won’t distribute as well, and you want a little bit of cheesecake goodness in every bite.
- Golden Top: If the top isn’t browning by the 40-minute mark, you can leave it in for another 5-10 minutes. The darker the crust, the crispier it will be.
FAQs
- Can I use fresh pineapple? Yes, you can use fresh pineapple chunks, but they may not be as sweet or soft as canned. You might want to toss them in a little extra sugar first.
- Does this need to be refrigerated? Yes, because of the cream cheese, any leftovers should be stored in the refrigerator after cooling.
- Can I use crushed pineapple? Chunks or tidbits work best for texture. Crushed pineapple can disappear into the batter too much.
Serving Suggestions
- Warm: Serve warm with a scoop of vanilla ice cream.
- Topping: A dollop of whipped cream and a cherry makes it festive.
- Breakfast: Leftovers make a delicious sweet breakfast treat with coffee.
Make This Recipe in Advance
- Storage: Store leftovers covered in the fridge for up to 3 days.
- Reheating: Reheat individual portions in the microwave for 30 seconds to bring back the warm, gooey texture.
Easy Pineapple Cream Cheese Cobbler
- Total Time: 55 minutes
- Yield: 12 Servings (9x13 pan) 1x
- Diet: Vegetarian
Description
This Easy Pineapple Cream Cheese Cobbler is a delightful tropical twist on the classic fruit dessert. Featuring sweet pineapple chunks and pockets of rich, tangy cream cheese baked into a buttery, golden batter, it tastes like a vacation in a bowl. With a soft, cake-like crust that rises around the fruit as it bakes, this crowd-pleasing treat is perfect for potlucks, family gatherings, or whenever you need a quick sweet fix.
Ingredients
The Base & Filling
- 1/2 cup (1 stick) butter, melted
- 2 cans (20 oz each) pineapple chunks, thoroughly drained
- 8 oz cream cheese, cut into small cubes (approx. 1/2 inch)
The Batter
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 cup milk
- 1 large egg, lightly beaten
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Instructions
Preheat & Prep
Preheat oven to 350°F (175°C).
Melt
Place the stick of butter in a 9×13-inch glass baking dish. Put the dish in the heating oven until the butter has melted completely. Remove carefully.
Make Batter
While butter melts, whisk together the lightly beaten egg, milk, flour, sugar, baking powder, and salt in a small bowl.
Mix
Whisk until the mixture is smooth and combined.
Pour
Pour the batter directly over the melted butter in the baking dish.
Crucial Step
DO NOT STIR. Let the batter settle on top of the butter naturally.
Layer Fruit & Cheese
Arrange the drained pineapple chunks evenly over the batter.
Add Cheese
Scatter the small cream cheese cubes on top of the fruit.
Repeat Rule
DO NOT STIR. (Pouring the batter over the butter and layering the fruit allows the crust to rise up around the ingredients as it bakes).
Bake
Bake for 45 minutes.
Check
The top should be golden brown and the edges bubbling vigorously. If the top isn’t browning by the 40-minute mark, bake for another 5–10 minutes.
Serve
Let it cool slightly to set the structure before scooping.
Notes
The Golden Rule: Resist the urge to stir! Stirring the layers together will result in a mushy, unappetizing texture rather than distinct layers of cake, fruit, and cheesecake.
Drain Well: Ensure the pineapple is thoroughly drained (a sieve works best). Too much extra juice can prevent the batter from cooking through in the center.
Cheese Size: Cut the cream cheese into small cubes (about the size of a die). Large chunks won’t distribute well, and you want those melting pockets of cheesecake goodness in every bite.
Storage: Because of the cream cheese, leftovers must be stored in the refrigerator. They reheat beautifully in the microwave for 30 seconds.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert / Cobbler
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/12 of Recipe
- Calories: 310
- Sugar: 28g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: pineapple cobbler, cream cheese dessert, dump cake recipes, tropical dessert, potluck ideas, easy baking recipes, pineapple cream cheese
