Reviewed: Jul. 24, 2007

I am sure with this recipe you can substitute any fruit and it will still come out great.

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Lori C Sims

Cooking Level: Intermediate

Living In: Copperas Cove, Texas, USA

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Reviewed: May 12, 2007

I thought it was too floury, but the crust is good and I would add more pinepple next time.

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MrsFisher0729

Cooking Level: Intermediate

Home Town: Jonesboro, Arkansas, USA

Living In: Dallas, Texas, USA

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Reviewed: Mar. 10, 2007

This was not good. Gummy texture and hard to chew. I thought because of all the reviews that it would be fine, but that was not the case. I followed recipe to the exact. Maybe I will find a different cobbler recipe next time.

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CHRISTYH

Home Town: Baton Rouge, Louisiana, USA

Living In: Sarasota, Florida, USA

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Reviewed: Oct. 20, 2006

This was disappointing. I love pineapple upsidedown cake - this is a mediocre imitation. I would not make this again. The cake part was tough.

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CINDY3539

Cooking Level: Beginning

Home Town: Hinckley, Ohio, USA

Living In: Holiday, Florida, USA

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Reviewed: Jul. 29, 2006

Unlike some other reviewers, I did not find this awash in excess butter--it just had a nice buttery flavor. It tastes very much like a pineapple upside down cake and we loved it. I might try it with more pineapple next time, but it's perfectly good just as it is.

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Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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Reviewed: Jul. 9, 2006

I made this recipe in my new cast iron skillet and it turned out perfect! The iron skillet made the crust slightly crispy which tasted great. I only used half of the butter that's called for and probably could have used even less. I had a can of dark sweet cherries that I added and they were excellent in the recipe.

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Sherry C.

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Reviewed: May 26, 2006

Just O.K. I also used half the butter, it would have been real greasy with the full amount. Next time I think I would add more pinapple and maybe something else to jazz it up a little.

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Andi

Cooking Level: Expert

Living In: Cape Cod, Massachusetts, USA

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Reviewed: Apr. 1, 2006

My family loved this and I will make it again. I followed the suggestions of the reviewers: I cut the butter to 1/4 cup (that was plenty of butter) and I baked the recipe in an 8x8 pan.

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DARLENESABO

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Reviewed: Feb. 16, 2006

This recipe was good but way to heavy on the butter. I used 1/4c butter and still thought it was to much can't imagine 1/2c. I also didn't use cherries because I didn't have any. Great recipe to use if your looking for a quick easy dessert.

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ZOPOOH

Cooking Level: Intermediate

Home Town: Portsmouth, Virginia, USA

Living In: Chesapeake, Virginia, USA

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Reviewed: Feb. 4, 2006

I like to make this in a 9x9 pan.

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BJFARM

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Reviewed: Nov. 27, 2005

I truly LOVED this recipe...it was easy to make and absolutely delicious! I cut the amount of butter by a small amount. I will continue to make this for any and all occasions. Thank you!

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MZFRANCO

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Reviewed: Oct. 27, 2005

This recipe was simple, easy and quick, yet everyone loved it! Putting the butter in the pan before you put the other ingredients in is key for a crisp crust. Will definitely make again! I substituted fake butter for real butter and used crushed pineapple instead of chunks.

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TRIKSEA

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Reviewed: Oct. 20, 2005

I loved this recipe, it was delicious! If you're a pineapple lover you'll love this. After reading reviews on the butter issue, I decided to only use around 5 tablespoons of butter, and because I didn't have the cherries around, instead I sprinkled coconut on top, and it came out great. I'll definitely be doing this again.

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Marilyn

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Reviewed: Sep. 11, 2005

This was great! We loved it. We also reduced the butter by one quarter to one half, and it was fine. This is very much like pineapple upside down cake, and would have been even better with the cherries (which we didn't have). Definitely a keeper! Very light and refreshing.

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OTTERCOON

Cooking Level: Intermediate

Home Town: Corona, California, USA

Living In: Chandler, Arizona, USA

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Reviewed: Aug. 25, 2005

Excellent recipie! It comes out even better with twice as much pineapple and a layer of coconut across the top.

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sVperbeast

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Hampton, Virginia, USA

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Reviewed: Jun. 6, 2005

Very simple & quick, I agree with the others though about too much butter. I used the amount that the recipe called for and it was a bit greasy, I would cut it to 4-6 tablespoons next time. The variations are endless for this recipe!

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3BadBoxers

Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA

Living In: Centreville, Maryland, USA

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Reviewed: Apr. 17, 2005

This is an excellent recipe for a dessert that I remember my aunt making when I was younger.

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Jeniah J

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Reviewed: Apr. 6, 2005

I'm sure that this recipe is very good following these directions. But the other day it was printed in our newspaper stating that it came from allrecipes.com. The ingredients were the same but the quantity of each was much less than what the recipe appears here. The servings it stated, was for two. What a fiasco I had! The ingred.printed in our newspaper are as follows: 1 tbls. plus 1 3/4 tsp. butter, 3 tbls. plus 1/2 tsp. self rising flour, 3 tbls. plus 1/2 tsp. sugar, 3 tbls. plus 1/2 tsp. milk, 1/4 can pineapple chunks, 1 tbl. plus1 3/4 tsp. brown sugar and 1/4 jar (4 oz.) cherries. I stated the same 400 oven for 30 min. And in an 8X8X2 pan naturally it burned and never rose.

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LYDIA70

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Reviewed: Feb. 4, 2005

Overall this is a yummy desert but I made several modifications. The recipe called for way TOO much butter. I halfed the butter, didn't add the cherries and added more pineapples. In the end it was more like buttery pineapple bars. Tasty but I would subtract even more butter next time.

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cookinghappy

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Reviewed: Jan. 7, 2005

Yummy!! Delicious golden brown cobbler!! Family LOVED it!! Easy, too. Leaves really sticky pan to clean up but other than that it's awesome!

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BARBBLASER

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