Cherry Cobbler with Cake Mix
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!
Equipment
- 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.
Ingredients
- 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
Instructions
- 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.
Notes
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.
Nutrition
Serving: 1gCalories: 186kcalCarbohydrates: 12gProtein: 4gFat: 1gSodium: 38mgFiber: 8gSugar: 1g
Tried this recipe?Let us know how it was!