Name: Pineapple Cream Cheese Cobbler
Ingredients: 2 cans (20 oz each) crushed pineapple, undrained; ¾ cup granulated sugar; 1 tablespoon cornstarch; 1 teaspoon vanilla extract; 8 oz cream cheese, softened; ½ cup granulated sugar; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1 cup granulated sugar; 1 teaspoon baking powder; ¼ teaspoon salt; 1 cup milk; ½ cup unsalted butter, melted

Ingredients

Scale

Pineapple Layer

2 cans (20 oz each) crushed pineapple, undrained
¾ cup granulated sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract

Cream Cheese Layer

8 oz cream cheese, softened
½ cup granulated sugar
1 teaspoon vanilla extract

Cobbler Batter

1 cup all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
¼ teaspoon salt
1 cup milk
½ cup unsalted butter, melted

Instructions

Step 1: Prepare the Pineapple Base

Preheat oven to 350°F (175°C). In a bowl, combine crushed pineapple, sugar, cornstarch, and vanilla extract. Stir until evenly mixed and set aside.

Step 2: Prepare the Cream Cheese Mixture

In a separate bowl, beat the softened cream cheese with sugar and vanilla extract until smooth and creamy. Set aside.

Step 3: Make the Cobbler Batter

In a mixing bowl, whisk together flour, sugar, baking powder, and salt. Add milk and whisk until smooth and lump-free.

Step 4: Assemble the Cobbler

Pour melted butter into a 9×13-inch baking dish. Pour the batter evenly over the butter—do not stir. Spoon the pineapple mixture evenly over the batter, then drop spoonfuls of the cream cheese mixture across the top.

Step 5: Bake

Bake for 50–60 minutes, or until the top is golden brown and the cobbler is bubbling around the edges. Allow to cool for 10–15 minutes before serving.

Notes

Do not stir the layers—this is essential for classic cobbler texture.
Softened cream cheese ensures smooth, creamy pockets.
Baking times may vary depending on dish depth.
Allow resting time for the filling to thicken slightly.