Preheat your oven to 350 degrees F. Place the stick of butter in a 9x13-inch glass baking dish. Put the dish in the oven just until the butter melts completely. This usually takes a few minutes. Watch it carefully so the butter does not brown.

While the butter melts, prepare the batter. In a medium bowl, whisk together the lightly beaten egg, milk, flour, sugar, baking powder, and salt. Whisk until the mixture is smooth and no dry streaks remain.

Remove the hot dish with melted butter from the oven. Carefully pour the batter evenly over the melted butter. Do not stir. The butter will pool around and over the batter, and that is exactly what you want.

Spread the drained pineapple chunks across the batter in a single layer as much as possible. Some pieces will sink slightly, which is fine. Do not press them down.

Scatter the small cubes of cream cheese over the top of the pineapple. Try to distribute them evenly so every serving gets a little creamy bite.

Bake for about 45 minutes. The cobbler is ready when the top is golden brown and the edges are bubbling. The center should feel set but still soft.

Allow the Pineapple Cream Cheese Cobbler to cool for at least 10 minutes before serving. The filling will continue to set as it rests.