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Pineapple Cream Cheese Cobbler

Pineapple Cream Cheese Cobbler

Patricia Collins
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.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8
Calories 320 kcal

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.