Ingredients
- 1 can (20 oz / 565 g) canned pineapple chunks, drained
- 8 oz (225 g) full-fat cream cheese, softened
- 3/4 cup (150 g) granulated sugar
- 1 cup (125 g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (120 ml) whole milk or 2%
- 1/4 cup (56 g) unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter or non-stick spray. Drain canned pineapple.
- In a medium bowl, beat softened cream cheese with 1/2 cup sugar until smooth and creamy.
- In another bowl, whisk together flour, baking powder, salt, and remaining 1/4 cup sugar. Add milk, melted butter, and vanilla extract; stir until just combined.
- Spread cream cheese mixture evenly in the bottom of the baking dish. Scatter pineapple chunks evenly over the cream cheese layer.
- Pour the batter gently over the pineapple, allowing some pineapple to peek through.
- Bake for 45-50 minutes until topping is golden brown and a toothpick inserted near the center comes out clean.
- Let cool for at least 15 minutes before serving.
Notes
Soften cream cheese before mixing to avoid lumps. Drain pineapple well to prevent sogginess. Mix batter just until combined to keep topping tender. Let cobbler cool before slicing. Optionally sprinkle toasted coconut flakes on top before serving for extra texture.