My Pineapple Upside Down Cobbler is soft and buttery with the most delicious caramelized brown sugar pineapple and cherry bottom. It’s has all the classic flavors of your favorite pineapple upside down cake but is far easier and quicker to make.
I also have this super fun recipe that makes pineapple tea from the pineapple skins. So when you make this recipe, save your skins and make some tea! It’s lightly sweetened with honey and has a lot of health benefits.
This recipe is inspired by my Grandma Swoish. Once a year, she would always make pineapple upside down cake for my Uncle Gene when he came home from New York. She would hide it in the stove so nobody would sneak a piece. Her recipe was caramelly, crunchy, and so soft!
After much testing and tweaking, I was able to replicate those some delicious flavors but in a more simple dessert. Actually, I consider this my “lazy girl” pineapple upside down cake. Why? This recipe is a cobbler that requires no flipping, a lot less ingredients, and there’s fresh pineapple and cherries in it! Plus, who doesn’t like a gooey cobbler?!
I also have a peach cobbler recipe that you can make in the oven or your smoker. It’s classic, delicious, and perfect for using up seasonal peaches. Or for another “upside down” dessert, try my pecan upside down cake.
Pineapple Upside Down Cobbler Ingredients
This pineapple cobbler is 9 simple ingredients and I guarantee you have the majority of them in your kitchen right now. Keep reading for important notes on each ingredient, I even give a few suggestions for substitutions.
- Pineapple: We will use fresh pineapple cut in 1-2 inch chunks. I do not recommend using canned pineapple, it’s too juicy and once the cobbler bakes its super wet and soft in texture. It’s not very appetizing.
- Cherries: I use fresh cherries because they are typically in season when the pineapples are. I pit and chop them in half. You can use maraschino cherries as well.
- Brown Sugar: This is to create that gooey caramel sauce everyone loves. Do not sub this for any other type of sugar.
- Unsalted Butter: Bring it to room temperature so you’re able to make a chunky and crumbly cobbler dough. You can use salted butter, just make sure you omit the added salt.
- Flour: We will us all-purpose flour. But, you can also use gluten free 1:1 flour with little to no difference in taste and texture.
- Granulated Sugar: Granulated sugar gives the cobbler dough a crisp, caramelized, and crunchy texture. I do not recommend using other types of sugar unless it’s raw cane sugar.
- Vanilla Extract: A must for boosting those rich caramel flavors. Just make sure it’s pure extract and never imitiation.
- Baking Powder: This leavening agent helps to make the cobbler crunchy, airy, and golden brown at the same time, so make sure yours isn’t expired.
- Salt: To balance and boost flavors.
How to Make Pineapple Upside Down Cobbler
1. PINEAPPLE AND CHERRY LAYER. In the bottom of your baking dish add the pineapple, scatter the cherries, and sprinkle brown sugar on top. Do not mix it in.
2. COBBLER DOUGH. In a small bowl combine together the granulated sugar, all-purpose flour, baking powder, and salt. Add the unsalted butter and vanilla extract. Work the dough together until it is combined and creates thick chunky pieces.
3. BAKE THE PINEAPPLE UPSIDE DOWN COBBLER. Bake it until the pineapple is fork tender, the cobbler has turned a crunchy golden brown, and there’s a visible bubbly caramel sauce. Allow it to slightly cool or cool completely before serving.
4. SERVE! Feel free to serve your pineapple cobbler hot, at room temperature, or chilled. It tastes great with a scoop of vanilla ice cream or whipped cream by the way.
Storing Information
If you have any leftover pineapple cobbler, you will want to store it in an airtight container or wrap your dish tightly with plastic wrap. It will last in the refrigerator for up to 3 days. Just keep in mind the topping will soften from the moisture in your refrigerator.
Frequently Asked Questions (FAQ’s)
More Recipes You Might Enjoy:
Did you know cobblers are a part of the pie family? Because of the fruit and cobbler dough it’s considered a deconstructed pie. But anyways, here are more pies and tart recipes to try:
Pineapple Upside Down Cobbler
EQUIPMENT
- Baking Dish - 8×8 or something similar in size
INGREDIENTS
- 4 cups fresh pineapple - diced
- 10 fresh cherries - pitted and sliced in half, or maraschino cherries
- ⅓ cup brown sugar
- 5 tablespoons unsalted butter - softened to room temperature
- ¾ cup all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
INSTRUCTIONS
- Preheat oven to 350 °F. Lightly grease a baking dish with butter or non-stick cooking spray.
- Place diced pineapple in the baking dish and scatter cherries over top. Sprinkle brown sugar over the top of both, and do not mix.
- In a small bowl combine all-purpose flour, granulated sugar, baking powder, and salt. Add the softened unsalted butter and vanilla extract. Work it together until a chunky cobbler dough forms.
- Crumble the cobbler dough on top of the pineapple and cherries. Do not mix it in and remember, it doesn't have to be perfect,
- Place in the oven to bake for 45 to 55 minutes or until the topping is golden brown and there is a bubbly caramel sauce. The pineapple should be fork tender as well.
- Cool for 10 minutes before serving hot. It can also be served at room temperature or cold.
RECIPE NOTES
STORING INFORMATION
- Refrigerated, in an airtight container or covered tightly with plastic wrap, for up to 4 days.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
