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