This is a quick overview of the ingredients you’ll need for this easy Pineapple Cobbler recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- pineapple chunks – you’ll want the fruit, and the pineapple juice for this recipe
- yellow cake mix – you can also use a white cake mix, just the dry mix, no eggs/oil/etc.
- butter – you can use salted or unsalted for this one
How to make Pineapple Cobbler?
- This pineapple cobbler is the easiest dessert out there. You add your canned pineapple chunks to a 9×13 baking pan, juice and all.
- Sprinkle the cake mix evenly over the top of the peaches.
- Slice the butter up into thin slices and spread them evenly over the top of the cake mix.
- Bake the cake up and voila, a delicious pineapple cobber dump cake.
- Scoop it up and top each serving with vanilla ice cream and dig in!
Tips and Tricks:
- Try adding a jar of maraschino cherries to the pineapple mixture (drain the cherries because of the red color of their liquid), to give this cake some of the flavor of a pineapple upside down cake. You can sprinkle 1/2 cup brown sugar over the top of the fruit befor adding the cake mix. Take out 1/2 of one of the cans of pineapple if substituting for the cherries.
- Add 1/2 cup to 1 cup of chopped pecans over the cake mix before adding the butter for a nice crunch!
Frequently Asked Questions:
Can I use fresh pineapple instead of canned?
Yes, you can substitute fresh pineapple chunks instead of the canned pineapple as called for. Remove the stem and cut off the rind of the pineapple, and cut it up into small bite sized chunks (without the core) and save as much of the juice from the pineapple as you can and add it to the pan as well. You’ll want 4 to 5 cups of fresh pineapple for this recipe.
How to store leftovers?
If you have any leftover cobbler you can cover it up with a lid or with plastic wrap and keep it in the fridge for 2 to 3 days. Warm it up in the microwave for a few seconds to enjoy it hot again!
How to make Cobbler in a Dutch Oven?
Preheat about 30 charcoal briquettes if you’ll be cooking this cobbler over the fire. Layer all the ingredients into the bottom of a greased cast iron dutch oven, and close the dutch oven with it’s lid.
Place 10 briquettes close together in a space that will go under the dutch oven. Place the dutch oven over the top, and place the remaining 20 briquettes on the dutch oven lid. Let it cook for about 20- 30 minutes, or until the cake mix is golden brown and the fruit is bubbling through in some spots.
If you’re using an oven you’ll preheat the oven to 350F and cook with the lid off for a similar amount of time.
This pineapple cobbler is such an easy and delicious dessert! It’s great for the summer, or a taste of the tropics all year long.
More Pineapple Dessert Recipes:
- Zucchini Bread with Pineapple
- Strawberry Pineapple Sorbet
- No Bake Pineapple Lush // BellyFull
- Pineapple Cookies // Margin Making Mom
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- 40 oz canned pineapple chunks (can sub two 15oz cans)
- 15 oz box yellow cake mix (unprepared)
- 12 TBS butter
- Preheat the oven to 350 degrees.
- Pour canned pineapple (including the juices) into the bottom of a 9x13 pan, and spread pineapple pieces around evenly.
- Sprinkle cake mix evenly over the top of the pineapple, covering the whole pan.
- Slice butter into about 1/2 tablespoon sized pieces and spread those evenly over the top of the cake mix.
- Place the cobbler into the oven and bake for 40-45 minutes until the cake mix is completely set.
- Serve warm with ice cream or whipped cream.
This pineapple cobbler was first posted on August 28, 2011. The photos and blog text were updated on August 24, 2022.