Cherry Cobbler with Cake Mix
This cherry cobbler with cake mix is the ultimate easy dessert—just dump, top with butter, and bake for a golden, bubbly treat that tastes like you spent hours in the kitchen.
Equipment
- 9x13-inch baking dish - glass or ceramic works best for even heating
- Large mixing bowl
- Rubber spatula
- Can opener
- Measuring cups and spoons
- Small saucepan - or microwave-safe bowl for melting butter
- Oven mitts
- Cooling rack
Ingredients
- 42 oz cherry pie filling - 2 cans, 21 oz/595 g each
- 1 box yellow cake mix - 15.25 oz/432 g, or white cake mix
- 0.5 cup unsalted butter - 115 g/1 stick, melted
- 0.5 tsp almond extract - 2.5 ml, optional but highly recommended
- 0.5 tsp ground cinnamon - 1.5 g
- salt - a pinch
For Serving (Optional)
- vanilla ice cream - for serving
- whipped cream - for serving
Instructions
- Preheat oven to 350°F (175°C). Position rack in center.
- Grease a 9x13-inch baking dish with butter or non-stick spray.
- Pour both cans of cherry pie filling into the prepared dish and spread evenly. Stir in almond extract and sprinkle cinnamon over the filling.
- Pour the dry cake mix evenly over the cherry filling, spreading to cover completely without stirring. Add a pinch of salt on top.
- Drizzle melted butter evenly over the surface of the dry cake mix, covering as much as possible without stirring.
- Bake uncovered for 45 to 55 minutes until golden brown and the filling is bubbling at the edges. Tent with foil if browning too quickly.
- Rest on a cooling rack for 10 to 15 minutes before serving. Serve warm with ice cream or whipped cream.
Notes
- Don't skip the almond extract—even 1/4 teaspoon adds bakery-level flavor that makes the cherry taste more vibrant.
- Cover every inch of the cake mix with butter to avoid powdery patches after baking. Add a few extra tablespoons if needed.
- Use room-temperature butter for easier drizzling and better surface coverage.
- Wait until you see visible bubbling at the edges before pulling the cobbler from the oven—this ensures the filling is fully heated.
- A glass or ceramic baking dish provides more even heat distribution than metal pans, preventing uneven baking.
- White cake mix yields a lighter, more delicate topping, while yellow cake mix gives a classic buttery flavor—both work great.
- Store covered in the refrigerator for up to 4 days. Reheat in a 325°F oven for 15–20 minutes to restore crispiness.
- For a slow cooker version, layer ingredients in a greased slow cooker and cook on high for 2 to 2.5 hours.
- Swap in chocolate or spice cake mix for a completely different flavor profile—chocolate gives a Black Forest vibe.
- This cobbler freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.