This Pineapple Cobbler is a fantastic dessert. Super easy to make and the cherries are a great addition! We make it in an iron skillet but you can easily make it in a 9X13.
If you are a fan of pineapple desserts, you should try this classic Pineapple Upside Down Cake. It’s also made in an iron skillet!
❤️WHY WE LOVE THIS RECIPE
We love the combination of pineapple and coconut so this one goes to the top of the list. Plus it’s simple to make so that is always a plus. We make this in a 10 inch iron skillet but you can also use a 9X13 baking dish. This is a great summer cobbler and wonderful with ice cream or whipped topping.
🍴KEY INGREDIENTS
- Pineapple chunks, drained
- Maraschino cherries, drained
- Butter
- All-purpose flour
- Baking powder
- Salt
- White granulated sugar
- Milk
- Vanilla extract
- Sweetened coconut flakes
- Chopped walnuts or pecans, optional
SWAPS
If you are not a fan of coconut you can leave it out. You can add the nuts or leave them off.
🍽️HOW TO MAKE
This is a very simple dessert, takes no time to put together! We love easy recipes and this is certainly one of them.
COOKING STEPS
Step 1
Spray a 10 inch iron skillet with cooking spray. Add the butter to the skillet and melt in the oven. In a bowl whisk together the flour, baking powder, salt and sugar.
Step 2
Add the milk, pineapple juice and vanilla extract to the flour mixture and stir to combine. Pour into skillet with melted butter and mix with a spoon.
Step 3
Sprinkle on coconut flakes, pineapple chunks, cherries and nuts. Bake in preheated 350 degree oven 35-40 minutes. Can brown top under broiler for a few minutes if you want it browned.
⭐TIP
This cobbler is just as good without ice cream. It has a wonderful flavor and the cherries really add to it, but you can leave them off if you are not a fan. This cobbler has a very tropical vibe!
MORE COBBLER RECIPES
If you have followed our site for any amount of time, you know we LOVE cobblers. It’s the perfect Southern treat! Here are some of our favorites.
❓FREQUENTLY ASKED QUESTIONS
You could, but you will have to add pineapple juice too. The juice from the canned pineapple is necessary.
Yes, and you can also use a 9X13. The cooking time may vary some, just make sure you don’t overcook it.
STORING AND REHEATING
We store this in the refrigerator and just heat up in the microwave.
Pineapple Cobbler
This Pineapple Cobbler is so easy to make and can be made in an iron skillet or 9X13. Top it with coconut and cherries for a real treat. Easy and delicious!
- 1 20 ounce can pineapple chunks, drained (save 1/2 cup of the pineapple juice)
- 1 10 ounce jar maraschino cherries, drained
- 1 stick butter or 8 tablespoons or 1/2 cup
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup white granulated sugar
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 2/3 cup sweetened coconut flakes
- 1/2 cup chopped walnuts or pecans optional
-
Spray a 10 inch iron skillet with cooking spray. Add the butter to the skillet and melt in the oven. In a bowl whisk together the flour, baking powder, salt and sugar. Add the milk, pineapple juice and vanilla extract to the flour mixture and stir to combine
-
Pour into skillet with melted butter and mix with a spoon. Sprinkle on coconut flakes, pineapple chunks, cherries and nuts. Bake in preheated 350 degree oven 35-40 minutes. Can brown top under broiler for a few minutes if you want it browned. Makes 6 to 8 servings.
You could also make this in a 9 x 13 baking dish.
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