Total Time
Prep 10 mins
Cook 20 mins

I modified this from a recipe for pear cobbler my dad found on I made it sugar-free, gluten-free, and with pineapple, since I have an intolerance to pears. It turned out like a light, fluffy sponge cake--delicious!

Ingredients Nutrition

  • 118.29 ml butter
  • 59.14 ml stevia, Truvia blend
  • 236.59 ml gluten-free flour (I used Gluten-Free Pantry's pie crust mix)
  • 9.85 ml baking powder
  • 0.59 ml salt
  • 1.23 ml cinnamon
  • 0.59 ml nutmeg (optional)
  • 14.79 ml agave nectar
  • 2.46 ml vanilla
  • 177.44 ml milk
  • 44.37-59.16 ml water, approximately
  • 566.99 g can pineapple rings, drained and chopped into chunks (I used no sugar added)


  1. Melt butter in an 8 x 8 pan or a 9 inch pie dish. You can do this in the oven at a low temperature, or by placing a metal pie pan on an electric stove burner. Make sure the butter doesn't start to bubble.
  2. While the butter is melting, sift together stevia, flour, baking powder, and spices.
  3. Mix together agave nectar, vanilla, and milk in a separate bowl, then add it to the dry mix.
  4. Whisk the batter until smooth, adding the water as necessary to ensure that it has a thick, but pourable consistency.
  5. Pour the batter over the melted butter--Do Not Stir.
  6. Heat oven to 400 degrees Fahrenheit. Meanwhile, scatter chopped pineapple over batter in pan.
  7. Bake for 20-30 minutes, or until edges of cake are a dark brown, and the center is dry on top, but not entirely firm.
  8. Remove from heat and allow to cool.
  9. When cool, cut into squares or wedges, depending on type of pan, and serve with dollops of whipped cream.
  10. Feel free to experiment with other kinds of fruit!