Some desserts just feel like sunshine in a baking dish, and this Pineapple Cream Cheese Cobbler is one of them. I first came across a version of this recipe years ago at a family potluck, tucked between chocolate cakes and pies. One bite was all it took to fall in love. The warm, buttery crust, the sweet-tart pineapple, and those pockets of creamy cream cheese felt both comforting and a little bit special-like a dessert you didn't know you needed until you tasted it.
This cobbler has since become one of my favorite easy desserts to make when I want something crowd-pleasing without a lot of effort. It's perfect year-round, but especially lovely when you're craving a bright, fruity dessert that doesn't require fancy ingredients or complicated steps. Just mix, layer, bake, and enjoy.
Why You'll Love Pineapple Cream Cheese Cobbler
- Easy, no-fuss recipe with simple pantry ingredients
- Sweet and tangy pineapple flavor balanced by rich cream cheese
- Buttery golden topping that bakes up beautifully
- Perfect for potlucks and family dinners
- Comforting and nostalgic, yet a little unique
- Delicious warm or at room temperature
Ingredients You'll Need
- 1 stick (½ cup) butter
Melted directly in the baking dish to create a rich, golden base. - 1 egg, lightly beaten
Helps bind the batter and gives structure to the cobbler topping. - 1 cup milk
Keeps the batter smooth and tender. - 1 cup all-purpose flour
Forms the base of the cobbler crust. - 1 cup sugar
Sweetens the batter and balances the pineapple's acidity. - 2 teaspoons baking powder
Gives the cobbler its light, slightly fluffy texture. - ½ teaspoon salt
Enhances all the flavors and prevents the dessert from tasting flat. - 2 cans (20 oz each) pineapple chunks, drained
The star of the dish-sweet, juicy, and bright. - 8 oz cream cheese, cut into small pieces
Creates creamy pockets throughout the cobbler as it bakes.
Step-by-Step Instructions
- Preheat the oven
- Set your oven to 350°F (175°C) so it's ready when the batter comes together.
- Melt the butter
- Place the butter directly into a 9x13-inch baking dish.
- Put the dish in the oven while it preheats, just until the butter is fully melted.
- Carefully remove the dish and set it aside.
- Mix the dry ingredients
- In a large bowl, combine the flour, sugar, baking powder, and salt.
- Stir well to evenly distribute the baking powder.
- Add wet ingredients
- Pour in the milk and the lightly beaten egg.
- Stir gently until just combined.
- Don't worry if there are a few small lumps-overmixing can make the topping tough.
- Pour the batter
- Carefully pour the batter over the melted butter in the baking dish.
- Do not stir-this layering is what gives the cobbler its signature texture.
- Add the pineapple
- Evenly distribute the drained pineapple chunks over the batter.
- As it bakes, the fruit will sink slightly and release its juices into the cobbler.
- Add the cream cheese
- Drop small pieces of cream cheese over the top.
- Some pieces will sink, others will stay closer to the surface-this creates creamy bites throughout.
- Bake
- Bake for 40-45 minutes, or until the top is golden and set.
- A toothpick inserted into the batter (not the cream cheese) should come out clean.
- Cool slightly and serve
- Let the cobbler cool for about 10 minutes before serving.
- This allows the filling to settle while staying warm and comforting.
Serving and Storage Tips
Serving Suggestions
- Serve this Pineapple Cream Cheese Cobbler warm for the best flavor and texture.
- Add a scoop of vanilla ice cream or a dollop of whipped cream for a classic pairing.
- For a lighter option, enjoy it on its own with a cup of coffee or tea.
- Sprinkle a little powdered sugar on top just before serving for a pretty finish.
Storage Instructions
- Refrigerator: Store leftovers covered or in an airtight container for up to 4 days.
- Reheating: Warm individual servings in the microwave for 20-30 seconds.
- Room temperature: Safe for a few hours when serving at gatherings, but refrigerate leftovers.
- Freezing: Not recommended, as the cream cheese texture may change when thawed.
Helpful Notes
- Drain the pineapple well:
Too much liquid can make the cobbler soggy. Let the pineapple sit in a colander for a few minutes. - Room temperature cream cheese:
Slightly softened cream cheese spreads and melts more evenly while baking. - Do not stir the layers:
The magic of this cobbler comes from letting the batter rise around the fruit as it bakes. - Want extra flavor?
Add a pinch of cinnamon or nutmeg to the batter for a subtle warm spice. - Make it your own:
Try adding shredded coconut or chopped pecans for texture and flavor variation.
Frequently Asked Questions
- Can I use crushed pineapple instead of chunks?
Yes, but be sure to drain it very well to avoid excess moisture. - Why is my cobbler slightly gooey in places?
That's normal where the cream cheese melts-it creates rich, creamy pockets. - Can I reduce the sugar?
You can slightly reduce it, but keep in mind the sugar helps with texture as well as sweetness. - Is this more like a cake or a cobbler?
It's a mix of both-soft and cake-like on top with a fruity, creamy bottom layer. - Can I make this ahead of time?
Yes! Bake it earlier in the day and gently reheat before serving.
Final Thoughts
This Pineapple Cream Cheese Cobbler is one of those desserts that surprises people in the best way. It looks simple, but once you take a bite, the layers of buttery crust, juicy pineapple, and creamy cream cheese come together into something truly comforting. I've made this recipe many times, tweaking baking times and ingredient ratios, and it's always met with happy smiles and empty plates.
Pineapple Cream Cheese Cobbler
Pineapple Cream Cheese Cobbler is an easy baked dessert featuring a buttery golden crust, sweet pineapple chunks, and rich cream cheese pockets. This comforting, crowd-pleasing cobbler comes together quickly with simple pantry ingredients and is perfect served warm with ice cream.
Ingredients
- 1 stick ½ cup unsalted butter
- 1 large egg lightly beaten
- 1 cup milk
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 cans 20 oz each pineapple chunks, drained
- 8 oz cream cheese cut into small pieces
Instructions
- Preheat oven to 350°F (175°C).
- Place butter in a 9x13-inch baking dish and melt it in the oven while preheating.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Stir in milk and beaten egg until just combined; do not overmix.
- Carefully pour the batter over the melted butter in the baking dish. Do not stir.
- Evenly distribute the drained pineapple chunks over the batter.
- Drop cream cheese pieces over the top, allowing some to sink slightly.
- Bake for 40-45 minutes, or until the top is golden and a toothpick inserted into the batter comes out clean.
- Cool slightly before serving.
Notes
- Drain pineapple thoroughly to avoid excess moisture.
- Use room-temperature cream cheese for easier distribution and smoother melting.
- Do not stir layers-this helps create the classic cobbler texture.
- Serve warm with vanilla ice cream or whipped cream for best results.
- Store leftovers covered in the refrigerator for up to 4 days; reheat gently before serving.
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