Pineapple Cream Cheese Cobbler
Directions
- 1Preheat your oven to 350°F (175°C) and lightly grease your baking dish.
- 2In a large bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until completely smooth and creamy.
- 3Spread the cream cheese mixture evenly along the bottom of the prepared dish, creating a thick, even layer.
- 4Pour the entire can of crushed pineapple, including the juice, evenly over the cream cheese layer.
- 5Sprinkle the dry cake mix evenly across the top of the pineapple without stirring or mixing it in.
- 6Slowly drizzle the melted butter over the surface, making sure to cover as much of the cake mix as possible.
- 7Bake for 45–55 minutes, or until the top is golden brown and the edges are bubbling.
- 8Remove from the oven and allow it to cool for about 15 minutes before serving.
- 9Serve warm on its own or with a scoop of vanilla ice cream for an extra treat.
Ingredients
- 1 can crushed pineapple undrained
- 1 package cream cheese softened
- 0.5 cup granulated sugar
- 1 tsp vanilla extract
- 1 box yellow or white cake mix
- 0.5 cup unsalted butter melted
Equipment
ovenbaking dishlarge bowl
Tips
- For a richer flavor, you can add a light sprinkle of cinnamon over the cake mix before drizzling the butter.
- Store cooled leftovers covered in the refrigerator for up to 3 days.
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