Pineapple Cream Cheese Cobbler

55 mins
Serves 8
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Directions

  1. 1Preheat your oven to 350°F (175°C) and lightly grease your baking dish.
  2. 2Preheat your oven to 350°F (175°C) and lightly grease your baking dish.
  3. 3Preheat your oven to 350°F (175°C) and lightly grease your baking dish.
  4. 4In a large bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until completely smooth and creamy.
  5. 5In a large bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until completely smooth and creamy.
  6. 6In a large bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until completely smooth and creamy.
  7. 7Spread the cream cheese mixture evenly along the bottom of the prepared dish, creating a thick, even layer.
  8. 8Spread the cream cheese mixture evenly along the bottom of the prepared dish, creating a thick, even layer.
  9. 9Spread the cream cheese mixture evenly along the bottom of the prepared dish, creating a thick, even layer.
  10. 10Pour the entire can of crushed pineapple, including the juice, evenly over the cream cheese layer.
  11. 11Pour the entire can of crushed pineapple, including the juice, evenly over the cream cheese layer.
  12. 12Pour the entire can of crushed pineapple, including the juice, evenly over the cream cheese layer.
  13. 13Sprinkle the dry cake mix evenly across the top of the pineapple without stirring or mixing it in.
  14. 14Sprinkle the dry cake mix evenly across the top of the pineapple without stirring or mixing it in.
  15. 15Sprinkle the dry cake mix evenly across the top of the pineapple without stirring or mixing it in.
  16. 16Slowly drizzle the melted butter over the surface, making sure to cover as much of the cake mix as possible.
  17. 17Slowly drizzle the melted butter over the surface, making sure to cover as much of the cake mix as possible.
  18. 18Slowly drizzle the melted butter over the surface, making sure to cover as much of the cake mix as possible.
  19. 19Bake for 45–55 minutes, or until the top is golden brown and the edges are bubbling.
  20. 20Bake for 45–55 minutes, or until the top is golden brown and the edges are bubbling.
  21. 21Bake for 45–55 minutes, or until the top is golden brown and the edges are bubbling.
  22. 22Remove from the oven and allow it to cool for about 15 minutes before serving.
  23. 23Remove from the oven and allow it to cool for about 15 minutes before serving.
  24. 24Remove from the oven and allow it to cool for about 15 minutes before serving.
  25. 25Serve warm on its own or with a scoop of vanilla ice cream for an extra treat.
  26. 26Serve warm on its own or with a scoop of vanilla ice cream for an extra treat.
  27. 27Serve warm on its own or with a scoop of vanilla ice cream for an extra treat.

Ingredients

  • 1 can crushed pineapple undrained
  • 1 can crushed pineapple undrained
  • 1 can crushed pineapple undrained
  • 1 package cream cheese softened
  • 1 package cream cheese softened
  • 1 package cream cheese softened
  • 0.5 cup granulated sugar
  • 0.5 cup granulated sugar
  • 0.5 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 box yellow or white cake mix
  • 1 box yellow or white cake mix
  • 1 box yellow or white cake mix
  • 0.5 cup unsalted butter melted
  • 0.5 cup unsalted butter melted
  • 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.