Pinapple Cobbler Recipe

Ingredients

1 (16 ounce) can pineapple juice

1 (16 ounce) can sweetened condensed milk

1 (1 ounce) can frozen orange juice concentrate, thawed

1 (1 ounce) package instant vanilla pudding mix

2/3 cup white sugar

1/3 cup peach preserves

Directions

Place pineapple in a medium bowl. Stir in sweetened condensed milk, orange juice concentrate, and pudding mix. Cover, and refrigerate for 2 hours (see Cooking with Pineapple Recipe for more details).

Meanwhile, gently blend the sugar, peach preserves, and orange juice into the pineapple mixture. Cover, and refrigerate for 1 hour (see Recipe for a Glazed Pineapple Bread for a quick and easy white sugar cookie substitute).

Remove the pineapple from the refrigerator, and fill each pineapple shell with pineapple filling.

Bake in preheated 375 degrees F (190 degrees C) oven for 40 minutes. Serve warm, with lemon slices, sliced lemon wedges, pineapple slices, or sliced oranges.

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Comments

shirii writes:

⭐ ⭐ ⭐ ⭐ ⭐

I'm not sure why, but this wasn't all that good. Too many sticks of butter, and they turned out dry. And even after reading the recipe, I couldn't get all the ingredients together. Why? Because there were so many ways to make this, and I just couldn't keep track of them. So since I didn't have any recipes, I just picked and chose what I needed. I might try adding milk next time, but there were so many ways I could have made this without it.

Danaal avan Harras writes:

⭐ ⭐ ⭐ ⭐ ⭐

I remember my Grandpa Michael having this cake along with cakes and pies for his family when I lived in Philadelphia. It is great to have around and tasty.