If you love pineapple upside down cake, pineapple cobbler will be your new passion.
Just look at that image above! Image that warm or cold, whichever suits your fancy. Every bite is bursting with pineapple sweetness with a crumbly cobbler crust. 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
- In a medium sauce pot, 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 complete blended and thickened, with no lumps.
- 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 batter bowl or medium mixing bowl, stir together brown sugar and baking mix.
- Stir in milk.
- Stir until batter is smooth and creamy.
- Pour batter evenly over filling.
- Bake 400 30-35 minutes or until golden on top and toothpick inserted in 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 🙂
Servings: 4
Calories: 232kcal
Ingredients
Filling:
- 2-20 ounce cans chunk pineapple undrained
- 1 stick butter
- 1/2 cup all purpose flour
- 1/4 cup brown sugar dark or light
Topping
- 2 cups Pioneer Brand Baking Mix or Bisquick
- 1 cup brown sugar dark or light
- 1 cup milk
Instructions
- To Make Filling: Place butter in medium sauce pot. Add juice from canned pineapple, brown sugar, and flour.
- Place over medium high heat while stirring constantly with a whisk until butter is melted and mixture is smooth and creamy.
- Bring ingredients just to a boil, stirring constantly, and then remove from heat. Stir in pineapple chunks.
- Spray a 9x13 or 9x9 baking dish with cooking spray and pour in filling.
- To make cobbler topping: In medium mixing bowl, stir together baking mix and brown sugar.
- Add milk and stir until smooth and well combined.
- Pour over filling in pan. Bake at 400 for 25-30 minutes, or until golden brown on top. Serve warm. !Visit Guntersville State Lodge and tell Kim and Talesa I said Hi 🙂
Nutrition
Calories: 232kcal
Tried this recipe?Mention @southernplate or tag #southernplate!
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I made this yesterday and ate two servings. It is delicious!!
These are 3 of my favorite recipes because I LOVE pineapple and I LOVE simple!!!! My Mom & Daddy worked in the cotton mills of Gastonia. We always had a garden so we ate better then most people. Mom cooked everything from scratch but loved cake mix and vanilla wafers! We always had dessert on Sunday and banana or pineapple pudding were
favorites! I make them all and strawberry. Thank you for all of the great recipes and especially the cook books!!!
Hi Ruth, you are so very welcome! Thank you for your comment and your rating, really appreciate you!❤️
I only have pineapple chunks in heavy syrup. Walmart substituted this in my order. Will it work?
Sure will! I would half the brown sugar in the filling, maybe just use 1/8 of a cup instead of a fourth.
I intend to try your reccipe, but curious should in the pineapples be in syrup, or just in ` 100 percent juice? I probably just missed it, or maybe it is obvious , that it should be the juice.
Thank you
Jakki
Juice is preferred but syrup is usable. Thanks for asking! I need to add that to the recipe card. Another dear reader had pineapple in syrup and I suggested reducing the brown sugar in the filling to 1/8 of a cup.
This is another wonderful recipe. When my husband saw the recipe he immediately sent it to me because it sounded so good. After I made it he agreed that it was delicious. Thank you once again, Christy, and God bless you!
Thank you so much, Janel! May He richly bless you and yours as well!
Do you need to bake it any longer when you use the 9×9 Pan?
I bake until it tests done. I just look at baking times as great suggestions and starting points but the proof is in the toothpick. 🙂
I just made this, but there is no way to get this in a 9×9 pan. It takes the 9×13. I tried a 9×9 first but it wouldn’t hold all the topping so i had to move it into a 9×13. You say this serves 4. Surely that is an error. It will easily serve 6 or 8. I tasted the batter when I was moving it to the larger baking dish and it tastes yummy, but hope you will correct the recipe.
Hi Suzanne, made this in a 9 x 9 but also listed the 9 x 13 so like you experienced you have another option. And it serves 4 in our house, we must have a bigger appetite then y’all! but am glad you like how it tasted.
I just made this again today and it is delicious, but again I repeat, it has to be in a 9×13. Just won’t fit in a 9×9. Yummy!
I bought the ingredients for this cobbler yesterday and will be making it this weekend. It sounds really good and my husband loves pineapple so I’m sure he’s going to enjoy it!