No-brainer Recipes: Easy Cherry Cobbler Using Box Cake Mix

Easy Cherry Cobbler Using Box Cake Mix

This is the easiest (only 3 ingredients) and yummiest cherry cobbler you will ever make!

I make this cherry cobbler when I’m asked to bring a dish to a party or event and the guests have no idea how little time it took me to make it. Shhhhhh…. it will be our little secret. :)

Easy Cherry Cobbler Using Box Cake Mix

The cherries can be swapped out for any other fruit – peaches, blueberries, apples – and you can use a yellow or white cake mix, both will work.

Recipe below, enjoy!

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Easy Cherry Cobbler

Ingredients:

2 cans 21 oz cherry pie filling-undrained
1 pkg. white or yellow cake mix
1 stick butter, melted
1 c. nuts (optional)

Directions:

1. Preheat oven to 400 degrees. Pour cherries in bottom of 9x13 inch pan.
2. Sprinkle dry cake mix over cherries and do not stir.
3. Pour melted butter over cake mix; sprinkle nuts on top.(optional) Do not mix.
4. Bake at 400 degrees for 30 minutes, or until set.

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Amy Bellgardt

AMY BELLGARDT is a wife and mom of two boys, as well as founder and lead blogger at Mom Spark. Amy also manages Mom Spark Media, a social media marketing firm.

43 Responses to “No-brainer Recipes: Easy Cherry Cobbler Using Box Cake Mix”

  1. #
    Tara Hobbs — August 4, 2008 at 2:50 am

    Where did you find this recipe? My great-grandmother claimed this as her own. I have never seen it before, anywhere! We ABSOLUTELY love it!! We sprinkle cinnamon on top – yum yum!! I wish I had some now.

    [Reply]

  2. #
    Amy — August 4, 2008 at 2:54 am

    How funny! First I heard it from Nettie, then I did “the google” and found it everywhere. Isn’t it the best? Cinnamon, good idea!

    [Reply]

  3. #
    Gena — August 5, 2008 at 2:06 am

    You are quite the chef, Amy. That looks great.

    [Reply]

  4. #
    Amy — August 5, 2008 at 2:39 am

    Ha! A monkey could do this one! But thanks.=)

    [Reply]

  5. #
    Nettie — August 5, 2008 at 3:15 am

    It really is good – I wonder if it’s good with blueberries. You should try it and let me know. :)

    [Reply]

  6. #
    Amy — August 5, 2008 at 3:27 am

    I think it would be, peaches too!

    [Reply]

  7. #
    Tara Hobbs — August 5, 2008 at 1:39 pm

    I like to make it more with peaches. I am not big of cherries, but the peaches are extra juicy so it can be a little more runny. So make sure all the juice is gone or use fresh peaches.

    [Reply]

  8. #
    kel — November 19, 2008 at 1:13 pm

    I’m drooling… can I have mine with ice cream?

    [Reply]

  9. #
    Amy {Mom Spark} — November 19, 2008 at 5:53 pm

    You sure can and remember you could make this with any fruit you like. I really want to try blueberry.

    [Reply]

  10. #
    Candy — September 15, 2010 at 8:20 am

    My mama used to make this growing up too. We LOVED it! She made it with all sorts of fruit, including fruit she had canned herself, but my favorite has always been cherry.

    YUM!

    [Reply]

    • Mom Spark replied: — September 15th, 2010 @ 8:43 am

      @Candy, Awesome! There are so many other fruits you could try with this recipe!

      [Reply]

  11. #
    AutumH — September 15, 2010 at 10:00 am

    You have just made my day. There is nothing that I love more than cherries and I have been trying to find a decent cobbler recipe forever, so thank you for sharing this one. I’m definitely going to break out my cooking hat and set too.

    [Reply]

    • Mom Spark replied: — September 15th, 2010 @ 10:07 am

      @AutumH, You will be so surprised how easy it is, yet so tasty it is!

      [Reply]

  12. #
    Newmexicosam — March 6, 2011 at 1:02 pm

    I really wanted an easy recipe. Thank you so much! I have all the ingredients, so I am going to prepare the recipe tonight.

    [Reply]

    • Mom Spark replied: — March 6th, 2011 @ 1:04 pm

      @Newmexicosam, My pleasure! It’s super easy and sooooo yummy.

      [Reply]

      • Newmexicosam replied: — March 6th, 2011 @ 1:27 pm

        @Mom Spark, One question: How many ounces of cherries should I use?

  13. #
    Newmexicosam — March 7, 2011 at 11:07 am

    I did something wrong. All we could taste was dry cake mix. I used two cans of cherries (21 oz ea.). What happened?

    [Reply]

    • Newmexicosam replied: — March 7th, 2011 @ 11:44 am

      I added 1 stick of melted butter on the top of the cake mix.

      [Reply]

      • Mom Spark replied: — January 21st, 2012 @ 11:40 pm

        Yes, same here!

  14. #
    Megan — January 15, 2012 at 7:13 pm

    I had no White cake mix but I did have Devils Food Cake Mix….so I made Chocolate Cherry Cobbler! With fresh whipped cream. SO GOOD!

    [Reply]

    • Mom Spark replied: — January 16th, 2012 @ 10:37 am

      @Megan, Oh my, what a GREAT idea! Now I need to try that.

      [Reply]

  15. #
    Curt — January 17, 2012 at 10:20 am

    I really need to make this. I haven’t had a good cobbler since I left Texas. It’s just not very popular here in the midwest.

    [Reply]

  16. #
    Angela — January 21, 2012 at 1:24 am

    We make this type of cake all the time. We call it “Dump Cake” LOL! Pretty much just dump all the ingredients into the pan and bake until golden brown and bubbly. Our favorite way to make it is cherry pie filling and chunk pineapples with a pineapple cake mix, butter on top. Once fully cooked, top with whipped cream. YUM!!! I’ve also made a chocolate one with cherries. I’ve also made one with peaches frozen raspberries and strawberries with just a regular butter cake. There’s not been one that my family hasn’t loved! LOL. Gotta watch the chocolate ones though, they are harder to tell when they’re done. I actually burnt the edges on the first couple I made. :P

    [Reply]

    • Mom Spark replied: — January 21st, 2012 @ 11:41 pm

      I love that there is so many different ways to make this! Very inexpensive dessert as well. :)

      [Reply]

  17. #
    Erika — January 21, 2012 at 7:26 pm

    tried this tonight – big hit!!! we used chocolate cake and cherry filling… SOOO GOOD. thanks for the recipe!!

    [Reply]

    • Mom Spark replied: — January 21st, 2012 @ 11:41 pm

      I keep hearing the chocolate cake is a great recipe as well, I need to try that! So glad you liked it. :)

      [Reply]

  18. #
    Pam — January 25, 2012 at 1:08 pm

    Best thing I have seen all day. Now I am hungry. And it looks pretty kid friendly as well.

    Pam

    [Reply]

    • Mom Spark replied: — January 27th, 2012 @ 6:24 pm

      @Pam, It is very kid friendly. Hope you like it!

      [Reply]

  19. #
    Whitney at It's Gravy, Baby! — January 27, 2012 at 6:17 pm

    I can’t believe it’s SO easy & it looks so good. I will have to try this, definitely! Thanks for sharing.

    [Reply]

  20. #
    Wendy — May 11, 2013 at 9:24 am

    Bought the ingredients last night. Added the can of cherry pie filling to a 9×13 pan and it didn’t cover the bottom! Scraped it all into an 11×7 and only added 1/2 the cake mix. Cooked and mix barely covered the cherries. It would be nice if you added container sizes to the ingredient list to help others.

    [Reply]

    • Amy replied: — May 11th, 2013 @ 12:25 pm

      That is strange! I always use a 9×13 pan, I wonder what size can of cherries you used, was it a small or standard size?

      [Reply]

  21. #
    brandi — September 8, 2013 at 5:10 pm

    My gran made this for us for at least 30 years and now that she’s gone I had no one to ask how it was done (which layer went where) so thanks a million for posting this. I’m off to whip up a peach batch now!!

    [Reply]

    • Mom Spark replied: — September 10th, 2013 @ 10:08 am

      Fabulous! So happy to help!

      [Reply]

  22. #
    Liz Gage — January 10, 2014 at 11:05 am

    Hi Amy, was searching the internet for this recipe. So glad I found you.
    I am doing a dinner for 500. Do you have a clue how many you serve
    with just one recipe? About 10 maybe? Thanks

    [Reply]

    • Amy replied: — January 10th, 2014 @ 2:20 pm

      I would say 10 is a very safe number for one recipe. Good luck with your event!

      [Reply]

  23. #
    Sharon — July 4, 2014 at 2:51 pm

    Well geeeee! Mine turned out lousy. The nuts were burning and I still had 10 minutes left. I think 400 might have been too hot. Also I can see that a lot of the cake mix is still powder. What size can of pie filling? I used 21 oz and was barely able to spread it out to a thin layer. Once it cools I will try to pick off all the bitter, black, burnt nuts. I hope nobody notices who brought this stuff to the party! I made this years ago, but couldn’t find the recipe, so checked a few websites. The butter ranged from 1 to 2 sticks. I think some people don’t know a stick from a cup!

    [Reply]

  24. #
    Sherry Ehrhardt — July 8, 2014 at 7:37 pm

    I have used this recipe for years only I used rhubarb. We love it!!!!

    [Reply]

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