Cherry Cobbler with Cake Mix (Easy Recipe)

Cherry cobbler with cake mix is a super-simple recipe that’s guaranteed to knock your socks off. You won’t believe how easy it is to make, too!

Between the sweet-tart fruity filling and the rich, buttery top, this classic American dessert is all about wonderful contrasts.

The cherry pie filling at the bottom is moist, juicy, and loaded with chewy, fruity goodness, while the top is mildly crisp and delectably crumbly.

Together, the layers create a beautiful harmony.

It’s incredibly flavorful and a cinch to make to boot. Calling for only three simple ingredients, this is the perfect dessert for a spontaneous craving.

Want a piece of this cherry cobbler with cake mix? Then, let’s get to it!

Cherry Cobbler with Cake Mix 

Cobblers are a fantastic way to showcase your favorite fruits and berries.

And this recipe might just be the best of them. I mean, does it get any better than vibrant cherries?

With a buttery crumble on top and a delicious filling at the bottom, this cobbler hits all the right notes. It may be simple, but it’s definitely a treat.

It tastes amazing on its own, but more so with a scoop of ice cream on top! The contrast between the warm cobbler and cold ice cream is a match made in heaven.

I know you’re already drooling, so I won’t make you wait any longer. Let’s dive right in.

What is the Difference Between a Dump Cake and a Cobbler?

The difference between a dump cake and a cobbler is that you don’t need to mix anything when making a dump cake. Instead, you just pour cake mix over a fruity filling and let it bake. In contrast, you need to mix the cobbler topping, which can be biscuit-like, cake-like, or crumbly, like shortbread.

Most dump cakes are super-simple. You start with a cobbler/pie filling, then pour over a boxed cake mix.

Sometimes you’ll need to add a few knobs of butter, and sometimes it does need a little mixing.

But in general, the concept is: dump, bake, eat!

This will leave you with a dish that’s warm, gooey, and quite cakey. That’s because the cake mix absorbs the fruit juice.

Cobbler, on the other hand, has two distinct layers. I prefer a crumbly topping, which will become crispy around the edges and stay buttery in the middle.

But you can also have something thicker and more tender, like biscuits. Either way, you need to make this topping and pour it over the fruit.

That said, this cherry cobbler is a type of dump cake with a layer of cherry pie at the bottom and a cake mix-based crumble on top.

How to make Cherry Cobbler with Cake Mix 

No matter what you call it this cherry cobbler with cake mix couldn’t be easier to make:

• Pour the canned cherry pie filling in a baking dish
• Mix the crumble topping
• Add the crumble topping to the baking dish
• Bake and enjoy!

Sounds simple enough, right? Let’s break that down:

First off – preheat the oven. You’ll bake the cobbler at 375 degrees Fahrenheit.

If using a glass baking dish, grease it with butter or baking spray to prevent the fruit from sticking to the bottom. Skip this step if using a metal or non-stick pan.

Next, pour the cherry pie filling into the baking dish and spread it evenly over the bottom. It should be covered completely with none of the baking dish peaking through.

If you see the glass or metal of the tin, chances are the fruity filling is too thin and it will burn.

Prepare the crumble mixture by whisking together the cake mix and melted butter. Be sure the butter has cooled to room temperature before proceeding with this step, otherwise, the mixture will be wet, instead of crumbly.

I like to use white or vanilla cake mix for this recipe, but you can also try yellow or other variants as well.

Sprinkle half of the crumble mixture on top of the pie filling. Then give it a gentle whisk to saturate the crumble lightly.

It shouldn’t be completely blended with the fruit filling. Instead, swirl it lightly with a spoon or fork.

Sprinkle the rest of the crumble and pat it down with a rubber spatula to saturate the bottom.

If you skip this step, the crumble will be, well, crumbly. That’s not a bad thing, but it will make for messy slices.

Pop the dish in the oven and bake for 40 to 45 minutes. You’ll know it’s done when the top has turned golden brown.

And that’s it. It couldn’t be simpler.

Serve it warm with a scoop of ice cream or a dollop of freshly whipped cream. Yum!

What Other Fruits Go Well in Cobbler?

Fruits that go well with cobbler include peaches, apples, rhubarb, strawberries, blueberries, and even mangoes. Most berries make terrific fillings, and it’s nice to blend flavors, such as peach and raspberry. However, watery fruits, like melon, aren’t ideal as they release too many juices.

What I love about cobbler is that it’s delightful no matter what fruit you use. I like to mix colors and flavors so it not only tastes great, but it looks pretty too.

For example, strawberry with blueberry is a fun choice. Or apple and rhubarb.

As mentioned, watery fruits aren’t the best for cobblers. Not only will they release their juices and make the topping soggy, but the fruit itself will likely turn to mush.

That said, strawberries are very juicy, so it’s good to toss the fruit in flour to help make the filling thick.

You can use fresh, canned, or frozen fruits as well. Cobbler doesn’t discriminate!

Just take note that if using fresh fruit, sprinkle it first with brown sugar and let it sit for 30 minutes to sweeten it.

Tips for Making The Best Cobbler 

• I like to use a glass baking dish for making a cobbler for a pretty presentation. You can also use a metal or non-stick pan if that’s what you have. There’s no need to grease metal or non-stick pans with butter.
• Use a slow cooker instead of the oven. Bake the cobbler in a Crock Pot on low for four hours or high for two hours.
• If you want your cobbler to be tart side, adding some crushed pineapple into the filling. Besides the flavor contrast, you’ll also love the lovely pop of color.
• Check the color to test for doneness. The top should have a beautiful golden brown hue and the juices should be bubbling on the sides.
• You can also use an instant-read thermometer to test for doneness. Stick it into the thickest part of the cobbler – it should read at least 200 degrees Fahrenheit.
• Add a few drops of almond extract into the filling. Almond pairs beautifully with most fruits, but especially cherries.
• For a crunchy contrast, top the cobbler with crushed nuts. Almonds, pecans, walnuts, pistachios – pick your favorite.
• Serving suggestions:
  • A scoop of ice cream: vanilla, butter pecan, cherry – what have you.
  • A drizzling of caramel on top of the ice cream will add another layer of hot and cold contrast.
  • A dollop of freshly whipped cream for a light and fluffy finish.
• Storage instructions:
  • Cover completely cooled cobbler with plastic wrap or aluminum foil and refrigerate for up to 5 days.
  • You can also freeze the cobbler in an airtight container for up to 3 to 4 months.
  • Store in individual slices so you can retrieve one to two portions at each time.
  • Defrost in the fridge overnight and rewarm in the oven or microwave.
• The recipe calls for white cake mix for a good old-fashioned cobbler flavor. You can use vanilla or yellow cake mix, though, if that’s all you have. 
• Switch things up with chocolate or devil’s food cake mix. It will create a decadent black forest cobbler.
• Make brown butter for an even deeper flavor. Just melt the butter until it’s golden and frgrant.
• Don’t overmix the pie filling and crumble mixture. Just stir it with a fork ever-so-slightly to saturate the crumble a little.

More Cobbler Recipes You’ll Love

Strawberry Cobbler
Patti Labelle’s Peach Cobbler
Peach Cobbler with Cake Mix
Trisha Yearwood Peach Cobbler
Old-Fashioned Apple Crisp