Name: Pineapple Cream Cheese Cobbler
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Southern
Ingredients: 1/2 cup (1 stick) butter; 1 egg, lightly beaten; 1 cup milk; 1 cup all-purpose flour; 1 cup sugar; 2 teaspoons baking powder; 1/2 teaspoon salt; 2 cans (20 oz each) pineapple chunks, drained; 8 oz cream cheese, cut into small pieces

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This Pineapple Cream Cheese Cobbler is a comforting, fruity dessert with a sweet, tangy twist and a rich, creamy texture. The cobbler bakes up with a golden brown top and gooey fruit-filled center, perfectly complemented by pockets of melty cream cheese. It’s simple to prepare, making it ideal for family dinners or potluck gatherings.

Pineapple Cream Cheese Cobbler

Why I Love This Recipe

I love how this cobbler brings together tropical pineapple and smooth cream cheese for a unique flavor combo that stands out from traditional cobblers. The buttery crust forms effortlessly as it bakes, giving me that homey, old-fashioned dessert vibe with very little effort. It’s also a great way to use pantry staples and canned fruit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 stick (1/2 cup) butter
1 egg, lightly beaten
1 cup milk
1 cup all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 cans (20 oz each) pineapple chunks, drained
8 oz cream cheese, cut into small pieces

Directions

I start by preheating the oven to 350°F (175°C).
Then I melt the butter and pour it into a 9×13-inch glass baking dish.
In a separate bowl, I whisk together the egg, milk, flour, sugar, baking powder, and salt until smooth.
I pour the batter directly over the melted butter in the baking dish, making sure not to stir.
I layer the drained pineapple chunks evenly over the batter.
Then I scatter the cream cheese pieces across the top.
I bake it in the preheated oven for about 45 minutes, or until the top turns golden brown and the edges are bubbling.

Servings and Timing

This recipe makes about 10–12 servings.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Variations

I sometimes use crushed pineapple for a softer, more blended texture—just make sure to drain it well.
If I’m out of cream cheese, I swap it with shredded sharp cheddar for a more savory take.
For a southern-style twist, I’ve tried this recipe with peaches or blackberries instead of pineapple.
Adding a dash of cinnamon or nutmeg to the batter brings a warm, spiced note.
I occasionally top the cobbler with chopped pecans before baking for a little crunch.

Storage/Reheating

I let any leftovers cool to room temperature before covering the dish with foil or transferring to an airtight container. It keeps well in the fridge for up to 4 days.
To reheat, I warm single portions in the microwave for 30–45 seconds or reheat the whole dish in a Pineapple Cream Cheese Cobbler 00°F oven for about 15 minutes until heated through.

FAQs

Can I use fresh pineapple instead of canned?

Yes, I can use fresh pineapple as long as I cut it into small chunks and drain any excess juice to avoid a soggy cobbler.

What if I don’t have cream cheese?

I can substitute with mascarpone or even try a different cheese like shredded cheddar for a more savory version.

Can I make this cobbler ahead of time?

Yes, I sometimes bake it a day in advance and reheat before serving. It holds up well and still tastes delicious the next day.

Can I freeze this cobbler?

I personally don’t recommend freezing it, as the texture of the cream cheese and fruit can change, but it’s fine to refrigerate and eat within a few days.

How do I know when it’s done baking?

I check that the top is golden brown and the edges are bubbling. A toothpick inserted in the center should come out mostly clean, though the fruit will keep it a little moist.

Conclusion

This Pineapple Cream Cheese Cobbler is a sweet, creamy, and easy dessert that I turn to when I want something a little different yet still comforting. It’s perfect for gatherings or a simple weeknight treat. With just a few ingredients and minimal prep, I always get rave reviews whenever I serve it.