I’m telling you! The mix between pineapple and cream cheese is unmatched! This is a beautiful recipe to take to your next fall gathering or get together!

This will really stick to your ribs so it is perfect for the fall and winter months! I tried this recipe out of an old church cookbook and honey let me tell you, the taste buds were happy I tried it!

Ingredients:

• 1 stick (1/2 cup) butter
• 1 egg, lightly beaten
• 1 cup milk
• 1 cup all-purpose flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cans (20 oz each) pineapple chunks, drained
• 8 oz cream cheese, cut into small pieces

Directions:

1. Preheat the oven to 350°F (175°C).
2. Melt the butter and pour it into a 9×13-inch baking dish.
3. In a medium bowl, whisk together the egg, milk, flour, sugar, baking powder, and salt until smooth.
4. Pour the batter evenly over the melted butter in the baking dish; do not stir.
5. Evenly distribute the drained pineapple chunks and cream cheese pieces over the batter.
6. Bake for 45-50 minutes or until the top is golden brown and a toothpick inserted in the batter comes out clean.
7. Allow the cobbler to cool slightly before serving. It can be enjoyed warm or at room temperature.

Tips:
Use full-fat cream cheese for a richer, creamier texture in the cobbler.
Serve with a scoop of vanilla ice cream for an indulgent dessert experience.