Recipe by GHETTOFUNKBABI
"A cobbler like a pineapple upside down cake."
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1 (15 ounce) can
pineapple chunks, drained
1 (4 ounce) jar
maraschino cherries, halved
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!
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.
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
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.
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.
No brown sugar ingredients where listed...
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!
We love this dessert! It's so easy and tastes just like a pineapple upside down cake, scrumptious!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 89
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