Cherry Cobbler with Cake Mix
Erin Indahl-Fink
Looking to make a cake mix cherry cobbler, but want to do it without 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!
Prep Time 10 minutes mins
Cook Time 35 minutes mins
Total Time 45 minutes mins
Course Dessert
Cuisine American
Servings 8 servings
Calories 186 kcal
Oval Baking Dish This Staub 9" Oval baking dish is perfect for cobblers, crumbles, casseroles and more! Glass Mixing Bowls Ideal for cooking and baking, and great for anything that needs to go into a microwave.
- 2 (16 oz. pkgs.) frozen cherries or 4 heaping cups, fresh, pitted cherries
- 1 (16.25 oz. box) yellow cake mix can also use sugar-free, white or lemon cake mix
- 1/2 cup butter (1 stick), 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.
Storage: Store any leftovers covered in the refrigerator. Kept refrigerated, cobbler will keep for up to 3-4 days.
Freezing: I've discovered that freezing the leftovers into individual cups is ideal. 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.
Serving: 1gCalories: 186kcalCarbohydrates: 12gProtein: 4gFat: 1gSodium: 38mgFiber: 8gSugar: 1g
Keyword cake mix cherry cobbler, cherry cobbler with cake mix, cherry cobbler with fresh cherries, cherry dump cake recipe