This Iron Skillet Pineapple Cobbler is delicious and a favorite at my house. If your family likes cobbler you will love this recipe. This has just the perfect amount of pineapple, cherries and coconut to make for a great dessert with whipped cream or ice cream. I really like it with coffee and I don’t even need a topping of any kind on mine. This will not last long because you will keep coming back for more!

1 (20 ounce) can pineapple chunks, drained (save 1/2 cup of the pineapple juice)
1 (10 ounce) jar maraschino cherries, drained
1 stick butter or 8 tablespoons or 1/2 cup
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup white granulated sugar
1/2 cup milk
1 teaspoon vanilla extract
2/3 cup sweetened coconut flakes
1/2 cup chopped walnuts or pecans, optional

Spray a 10 inch iron skillet with cooking spray. Add the butter to the skillet and melt in the oven. In a bowl whisk together the flour, baking powder, salt and sugar. Add the milk, pineapple juice and vanilla extract to the flour mixture and stir to combine. Pour into skillet with melted butter and mix with a spoon. Sprinkle on coconut flakes, pineapple chunks, cherries and nuts. Bake in preheated 350 degree oven 35-40 minutes. Can brown top under broiler for a few minutes if you want it browned. Makes 6 to 8 servings. Enjoy!

Note: You could also make this in a 9 x 13 baking dish.


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  1. Teresa Valentine says:

    Being from Kentucky myself, I found your web site and couldn’t stop reading. I can relate to most of the sayings, it was such a blessing to read. Country folk are a special breed of their own. Keep blogging. God bless you.

    • The Southern Lady says:

      Welcome, Teresa! So happy to have you on the site and always happy to meet another Kentuckian. Hope you enjoy the recipes and I agree about country folk. Thank you for your great comment and have a wonderful day.

  2. This is a new take on an old recipe. I will try it. Looks good.

  3. Linda Barnes says:

    Looks so good going to try it for our Family reunion Saturday

We enjoy your comments but due to the large volume we must delete comments often. We try to do this weekly and sometimes more often. Positive comments about a recipe you tried and loved are always welcome. Thank you so much for commenting here.