Pineapple Cobbler
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Looking for a sensational summer dessert? Check out my pineapple cobbler recipe. Every bite is bursting with pineapple sweetness with a deliciously crumbly cobbler crust.
Do you love cobblers, whether it’s a strawberry, cherry, or peach cobbler? How about pineapple upside-down cake? Well, this pineapple cobbler takes the best of both desserts to make a scrumptious summer treat.
All you need is 6 ingredients to make this super easy pineapple cobbler recipe: baking mix, canned pineapple, brown sugar, flour, butter, and milk. Then it will be ready to eat in just a few simple steps. First, we have to make the pineapple filling and then the topping. In about 30 minutes it will be ready to eat.
There’s just something about the sweet pineapple combined with the deliciously buttery crust that sends my taste buds into overdrive! Fortunately, I’m not the only one who loves this recipe, so I regularly make pineapple cobbler every summer. To take it to the next level, serve it with a scoop of vanilla ice cream or whipped cream.
Now let’s go ahead and make this beauty!
Recipe Ingredients
- Baking mix (such as Pioneer or Bisquick)
- Pineapple chunks (important that you have chunks here)
- Milk
- Brown sugar
- Flour
- Butter
How to Make Pineapple Cobbler
In a medium saucepot, place your butter and add in the juice from the cans of pineapple.
Also, add in your brown sugar and flour.
Stir that up well and bring just to a boil over medium heat while stirring constantly.
Stir that until it is all completely blended and thickened, with no lumps.
Then stir in your pineapple chunks.
Pour this into a baking dish. This will make enough for a 9×13 but I’m using a 9×9 baking dish and it will just be a little deeper.
In a medium bowl, stir together the brown sugar and baking mix.
Stir in milk.
Stir until the cobbler batter is smooth and creamy.
Pour batter evenly over the .
Bake at 400 degrees for 30 to 35 minutes or until golden brown on top and a toothpick inserted in the very center comes out clean (don’t stick the toothpick too far down, just about 1/2 an inch).
Please make this soon! Serve warm.
Storage
Store leftover cobbler in an airtight container in the fridge for up to 3 days and simply reheat in the microwave before serving.
Recipe Notes
To really emulate that pineapple upside-down cake flavor, you can totally fold 1 small jar of maraschino cherries into your filling.
Recipe FAQs
What do you serve with pineapple cobbler?
Serve your pineapple cobbler with a scoop of vanilla ice cream or a dollop of whipped cream. Bonus points for adding a drizzle of caramel sauce. YUM!
Can I use fresh pineapple in my pineapple cobbler?
Yes, you can use fresh pineapple chunks in your cobbler. However, the pineapple juice from the cans really enhances the filling’s delicious pineapple flavor, which is why I recommend using canned pineapple.
You may also like these delicious desserts:
Vanilla Wafer Pudding Recipe With Pineapple
Easy Pineapple Upside-Down Cake
Recipes for Pineapple Cake, Cobbler, and Puddin’
Ingredients
Filling
- 2 cans pineapple chunks, undrained 20-ounce each
- 1 stick butter
- 1/2 cup all-purpose flour
- 1/4 cup dark or light brown sugar
Topping
- 2 cups Pioneer baking mix or Bisquick
- 1 cup dark or light brown sugar
- 1 cup milk
Instructions
To make the filling
- Place butter in a medium saucepot. Add juice from canned pineapple, brown sugar, and flour.2 cans pineapple chunks, undrained, 1 stick butter, 1/2 cup all-purpose flour, 1/4 cup dark or light brown sugar
- Place over medium-high heat while stirring constantly with a whisk until butter is melted and the mixture is smooth and creamy.
- Bring ingredients just to a boil, stirring constantly, and then remove from heat. Stir in the pineapple chunks.
- Spray a 9x13 or 9x9 baking dish with cooking spray and pour in the filling.
To make the cobbler topping
- In a medium bowl, stir together the baking mix and brown sugar.2 cups Pioneer baking mix or Bisquick, 1 cup dark or light brown sugar
- Add milk and stir until smooth and well combined.1 cup milk
- Pour over the filling in the baking dish. Bake at 400 for 25-30 minutes or until golden brown on top. Serve warm.
Nutrition
I love your newsletters. I would read them even if your recipes were horrible.
Which of course they aren’t. I can always count on you to make me laugh and for that I thank you very much. Have a great 4th of July.
Barb H. ( One of your Northern friends)
This looks wonderful. I’m going to have to make this soon. Maybe for the 4th, since I’m going to my son’s in-laws for a bar-b-que. I’m sure they’ll all love it. It looks really easy too.
I can’t wait for your next book. I’ve read your first one and now I’m going through it again…..I just love to read your stories.
I will be making this for our next potluck. I made your Vanilla Wafer cake for the last one and it was a big hit. It was delicious.
Wow! That looks so yummy. The bed bug lady sounds scary, lol. I love reading your blog, always wonderful recipes and most of the time a laugh or two. Thanks.
I’m dying to try this tonight!! Did I miss when to add the 1/4th cup brown sugar to the filling mixture? I’m assuming it would be at the same time as the pineapple juice and flour. Thanks!!
Christy,
I can hardly wait to try this, I love anything with pineapple in it.
thanks again, bet this would be great with some vanilla ice cream, YUM!
Thanks for sharing this with us.
No worries!!! You need not feel sorry for Isaiah…we don’t do normal here either.
I think having normal parents actually messes kids up, but having quirky parents helps you KNOW that is it is not only alright…but EXPECTED for you to be yourself and see who sticks around in your life to have fun with you.
I’ve made a pineapple dump cake sort of thing before, but this sounds even better. Maybe I’ll make this on the 5th to go with our left over homemade ice cream that has become a tradition. It’s such a good thing that we have more friends and neighbors coming to our gathering than ever before. I can hardly wait.
where do i see the full recipe here..the amounts..nothing showing..i,vewent through this three times already..hate recipes like this..no amount shown..
It’s right above this comment section.