A cobbler like a pineapple upside down cake.

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
10
Yield:
10 servings
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). In a 9x13 inch baking dish, melt the butter in the oven.

    Advertisement
  • In a medium bowl, stir together flour, white sugar, and milk until smooth. Pour batter into the prepared dish.

  • In a separate bowl, toss pineapple with brown sugar until fruit is well coated. Drop pineapple mixture by spoonfuls into the batter. Sprinkle with cherries.

  • Bake 30 minutes in the preheated oven, until golden.

Nutrition Facts

295 calories; protein 2.3g; carbohydrates 51.1g; fat 9.9g; cholesterol 26.4mg; sodium 237.7mg. Full Nutrition
Advertisement

Reviews (88)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/15/2007
I have made this recipes four times now. The first time I followed the recipe and used 1/2 cup butter, it came out very good, it just had a stronger buttely flavor. The second time I reduced the butter to 1/4 cup and added more pineapple, it was delicious! The third time I used peaches instead of pineapple and it was great also. And the fourth time I used apples and added some spices, it tasted even better! Read More
(49)

Most helpful critical review

Rating: 3 stars
02/12/2009
This may be a good starter recipe for a pineapple cake/cobbler hybrid dessert as the texture and consistency was nice. Yet as is I can't rate it any higher. The flavor is only intense butter and sweetness. I even followed other users' good suggestions and used half the amount of butter and extra pineapple. If I try it again I would double or more the pineapple add vanilla flavoring cinnamon and maybe even a touch of cloves. Substitution for self-rising flour: If you don't have it you can just use regular flour and add 1 & 1/2 tsp baking soda and 1/2 tsp salt to regular flour. Read More
(24)
105 Ratings
  • 5 star values: 57
  • 4 star values: 24
  • 3 star values: 13
  • 2 star values: 5
  • 1 star values: 6
Rating: 5 stars
10/15/2007
I have made this recipes four times now. The first time I followed the recipe and used 1/2 cup butter, it came out very good, it just had a stronger buttely flavor. The second time I reduced the butter to 1/4 cup and added more pineapple, it was delicious! The third time I used peaches instead of pineapple and it was great also. And the fourth time I used apples and added some spices, it tasted even better! Read More
(49)
Rating: 5 stars
02/01/2004
This was great! I was alittle worried at first when it was so thin and you just mixed everything together but it was so good. It was the first time I attempted something like this. It was so easy and really wonderful. I added mine over ice cream. YYUUMMMYY Read More
(32)
Rating: 3 stars
02/12/2009
This may be a good starter recipe for a pineapple cake/cobbler hybrid dessert as the texture and consistency was nice. Yet as is I can't rate it any higher. The flavor is only intense butter and sweetness. I even followed other users' good suggestions and used half the amount of butter and extra pineapple. If I try it again I would double or more the pineapple add vanilla flavoring cinnamon and maybe even a touch of cloves. Substitution for self-rising flour: If you don't have it you can just use regular flour and add 1 & 1/2 tsp baking soda and 1/2 tsp salt to regular flour. Read More
(24)
Advertisement
Rating: 5 stars
06/22/2009
What a quick and easy dessert! It tastes just like pineapple upside down cake. I sprayed the bottom of the pan with butter flavored Pam and used a small amount of melted lite butter. I added 1 tsp. each of vanilla and cinnamon to the batter. I also opted for fresh cherries. This goes great topped with Cool Whip. Read More
(21)
Rating: 4 stars
02/24/2010
I thought this was very tasty. I did make a couple adjustments though. I cut the butter amount in half and I used thawed frozen dark red cherries. I thought this helped cut down on some of the sweetness. I also used a 20 oz can of pineapple. If you don't have self-rising flour just use regular flour with 1 1/4 tsp baking powder and 1/8 tsp salt. I will definitely make this again. Read More
(15)
Rating: 3 stars
10/09/2003
No brown sugar ingredients where listed... Read More
(11)
Advertisement
Rating: 5 stars
06/30/2009
I've read all the reviews and have now made this recipe twice. I was using fresh pineapple and the firsttime it was soooo sloppy but tasted wonderful!!! The second time I added an extra cup of flour and it came out great. I think it was sloppy the first time because when the sugars hit the pineapple it juiced up and made it too moist. This is great! WE love it! Read More
(11)
Rating: 4 stars
01/02/2012
I have used this 1/1/1/1 recipe for peach cobbler since I was about 6 or 8 years old (42 now!) but never would have thought about using is for Pineapple Upside-down Cake. What a great idea! I had some pineapple and cherries left from Christmas ham and needed to get them out of the fridge so was looking for a recipe. I followed this closley but made a couple of adjustments: Used 1 cup of brown sugar and combined it with the melted butter in the pan. Then I laid-out cherries and pineapple as for 'regular' upside-down cake. Then I poured the batter on top and baked as directed. Turned-out just right and tastes very good. Thanks for the helpful recipe. For those that had trouble: This particluar recipe while easy is very sensitive to pan-size and oven temp. Time and temp MUST be adjusted if the pan is different than 9x13. Read More
(8)
Rating: 5 stars
10/09/2003
Brought this to work and everyone loved it (even my picky boss!!) Didn't have any cherries so I made it without but it was still a great dessert.....and easy too! Read More
(7)
Advertisement