Pineapple Cobbler
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
Oh Christy,
You are a woman of my own heart. Vacation on the water in a cabin and all meals prepared for you. In my life when we go places I have learned to not be afraid to go and ask about recipes. You can meet very fun people and get a great recipe!!! Have some great memories of the children so humiliated by me and I remember a time when my Sam 3rd grader refused to give me a kiss goodbye which was a thing I demanded when I drop them off at school. So I let him go on his way to school parked the car and I met him in his classroom and I got that kiss. From then on he never refused to give me a kiss again. Sadly, up to his 14th year in the summer he passed and went to be with the lord that is when the kisses ended. But that memory will always stay with me!!!!
Lynne
Any ideas on making this with fresh pineapple? Just happen to have some in the freezer!
Could this be done as a “dump” cobbler?
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..
I enjoyed the this cobbler. the crust was a beautiful crisp golden brown and the sauce was superb. I loved it. Will make again. Thank you
I am so glad to hear that you liked it Ashley!!!
topping instructions say
‘pour over the pineapples in sauce
‘ pour? the mixture was like a pie crust dough, not pourable at all… 2 cups bisquick, I cup br sugar and 1 cup milk does not make something you can “pour”. Whats up with that? in oven now, will see what happens..
“What’s up with that?”
Well, it is certainly pourable in my photographs (see above) and experience. Pie fillings, cake batters, all manner of things are pourable at different consistencies. This is a terminology you’ll often see in recipes for that very reason. Either way, I hope you enjoy the cobbler. 🙂
I Love this Cobbler – Mama use to make this – Im 53 years and Mama puts me in the Kitchen when I was 5 years old – to learn how to cook. So my last Job – was at Stones Restaurant – for 35 years. My Boss – Margie Stone will be 86 in May – Has been in business for 40 years – She Closed the Restaurant – For Good. We all hatedto see it Close. I Love the bowl that you have the Cobbler in – I Have the Set of Dishes – Just Like This – If Im right – these are from the 60,s. Daddy have to but two sets and extra – Plate – Bowl and a Saucer – because there was 9 of us – I Have these Dshes in my China Cabinet. Thanks for the Recipe Christy – God Bless.
Oh my goodness, those are some of my favorite dishes too!! Blessings to you Judy!!