The BEST 3-Ingredient Cake Mix Cherry Cobbler!
Looking to make a cake mix cherry cobbler, but want to do it without syrupy pie filling? My lighter version substitutes fresh or frozen cherries instead of pie filling and uses a sugar-free cake mix. The flavor is incredible in this cherry cobbler with cake mix!
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The BEST Cherry Cobbler with Cake Mix Recipe!
Do you love cherry dump cake recipe, but don’t want to use cherry pie filling? I’ve got a better option! This Cake Mix Cherry Cobbler uses fresh or frozen cherries along with a sugar-free cake mix to cut the calories and sugar of that other dessert.
With the same amazing flavors, this 3-ingredient cherry cobbler with cake mix is a fantastic dessert without all the calories! In fact, once you make this delicious and simple cherry cobbler recipe, you’ll quickly discover it is WAY better with REAL cherries!
Here’s the simple steps to making this easy Cake Mix Cherry Cobbler!
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How do I make a cake mix cobbler?
The first step to making a cake mix cobbler is to mix together a cake mix – I used a sugar-free yellow cake mix. Then, add a half cup of melted butter (one stick.) Feel free to melt the butter in the microwave in 30 second increments.
Pour the melted butter into the dry cake mix, and mix together with a fork until crumbly.
What cake mix is best for a dump cake?
To keep this dessert on the lighter side, I chose a sugar-free yellow cake mix. You can use any vanilla, white, yellow or even lemon cake mix.
What cherries are best for a cherry dump cake recipe?
To reduce the calories, and honestly make a better tasting dessert, opt for fresh or frozen cherries. You’ll need about 4 heaping cups of pitted cherries.
Check the frozen fruit section of your grocery store if fresh cherries are out of season.
What is the difference between a dump cake and a cobbler?
Typically, a dump cake has you “dumping” the powdery cake mix over the top of the fruit, and then pouring the melted butter over the top of that. In my opinion, this renders poor results. You often get pockets of dry cake mix that doesn’t mix at all with the butter.
I’ve discovered after testing versions of my Fresh Peach Cobbler with Cake Mix and my Blueberry Cobbler with Cake Mix, is that you get much greater results, and a better baked dessert when the cake mix and butter are combined BEFORE adding it to the top of the fruit.
How can you tell when a dump cake is done?
You can tell a dump cake is done when the top crumbles turn golden brown. Bake time for this cake mix cherry cobbler is 35-40 minutes to achieve a golden brown crumble.
Do you stir a dump cake?
No. You typically do not stir a dump cake.
For this cherry dump cake recipe, because you mix the cake mix and melted butter together prior to “dumping” it over the top of the cherries, no stirring is necessary. And you also don’t have to worry about powdery pockets of cake mix in your dessert.
What do I serve this cake mix cherry cobbler with?
This cherry cobbler is fantastic served warm with a big scoop of vanilla ice cream. To keep this dessert on the lighter side, I chose a sugar-free vanilla ice cream.
If you loved this delicious cherry recipe, check out some of my other similar recipes:
- Apple Cobbler with Cake Mix
- Cherry Tart Recipe
- Raspberry Crumble
- Healthy Apple Crumble
- Peach Crisp
- Strawberry Dump Cake
- Cream Cheese Cherry Almond Scones
- Cherry Crisp
- Cherry Smoothie
- Cherry Overnight Oats
- Peach Crumble Tart at Real Housemoms
Recipe here for my Cake Mix Cherry Cobbler:
- 2 (16 oz) pkgs., frozen cherries, or 4 heaping cups, fresh, pitted cherries
- 1 (16.25 oz.) sugar-free cake mix, yellow or white
- 1/2 c. (1 stick) butter, melted
- Preheat oven to 350 degrees.
- In a medium baking dish, add the fresh or frozen cherries. If cherries are frozen they do not have to be thawed. Set aside.
- In a mixing bowl, add the dry cake mix. Pour in the melted butter and mix together with a fork until crumbly.
- Sprinkle the cake mix mixture evenly over the top of the cherries.
- Bake at 350 degrees for 35-40 minutes or until top of crumble is golden brown.
- Remove from oven and let cool slightly before serving. Serve warm over vanilla ice cream. Refrigerate or freeze any leftovers.
I've discovered that freezing the leftovers into individual cups. A cupcake pan lined with cupcake liners works well. Freeze these, and then remove the lined servings into a resealable plastic bag. Reheat your desired servings as you need them.
Nutrition Information:Serving Size: 12 servings
Amount Per Serving: Calories: 186Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 38mgCarbohydrates: 12gFiber: 8gSugar: 1gProtein: 4g