Well, we had a great Spring Break! Did you? I’ve seen lot’s of posts from the beach, from the mountains, from Grandma’s house… I hope that everyone is doing well and enjoyed some down time. I sure did. Now it’s back to “real” life… at least until Summer Vacation!
Do you ever make the little recipes that you find in the newspapers, magazine adds and coupon booklets? Well I do. I found this gem in the coupons in the Sunday mail a while ago and I love it.
This is the easiest Crumb Cake that I have ever made!
I love recipes that I don’t have to buy special ingredients for or plan an afternoon making.
We had a block party over the weekend and this is what I brought for dessert!
Everyone loved it!
Now, I will admit, the first time I made this, I baked it in individual baking cups and it was a total disaster! I mean COMPLETE FAIL in the looks department! The yeast in the mix caused the base to puff up so much that it completely overflowed and made a mess of my oven. It may have looked ugly, but it sure did taste good!
On the second attempt, I made it in the 9×13 pan and it worked out GREAT!
Here’s what you need:
1 package (18 oz) Yellow Cake mix
1 cup flour
1 packet yeast
2/3 cup warm water
2 eggs
2 cans (21 oz) cherry pie filling
1/2 cup butter
Sugar Glaze: 1 cup powered sugar, 2-4 teaspoons milk
Here’s what you do:
Measure 2 cups of the cake mix and combine with the flour and yeast.
Add the water and stir. Add the eggs and stir. It will be a thick, sticky glob – just get it all blended together. Use the back of a spatula to flatten the mix into the bottom of a 9×13 pan.
Add the 2 cans of cherry pie filling to the pan.
In a separate bowl, combine the rest of the cake mix with the butter and mash with a fork and then use your fingers to combine. Think about making biscuits – it kinda like that.
Then sprinkle the butter mixture over the cherries and bake at 350 degree F for 40 – 45 minutes.
Cool on a wire rack and make the glaze. Drizzle over the warm cake and serve!
This would also be great with peach or strawberry pie filling as well.
Also, I will figure out how to make this in individual sizes.
Easy Cherry Cobbler
by Pint Sized Baker
Prep Time: 20 minutes
Cook Time: 45 minutes
Ingredients
Cherry Cobbler
- 1 package (18 oz) Yellow Cake mix
- 1 cup flour
- 1 packet yeast
- 2/3 cup warm water
- 2 eggs
- 2 cans (21 oz) cherry pie filling
- 1/2 cup butter
Sugar Glaze
- 1 cup powered sugar, 2-4 teaspoons milk
Instructions
Measure 2 cups of the cake mix and combine with the flour and yeast.
Add the water and stir. Add the eggs and stir. It will be a thick, sticky glob – just get it all blended together. Use the back of a spatula to flatten the mix into the bottom of a 9×13 pan.
Add the 2 cans of cherry pie filling to the pan.
In a separate bowl, combine the rest of the cake mix with the butter and mash with a fork and then use your fingers to combine. Think about making biscuits – it kinda like that.
Then sprinkle the butter mixture over the cherries and bake at 350 degree F for 40 – 45 minutes.
Cool on a wire rack and make the glaze. Drizzle over the warm cake and serve!
Powered by Recipage
Enjoy!
I link up at these Blog Parties.
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Your cobbler looks deeeeelicious, especially the topping!
Thanks 🙂 I owe it all to Picasa. Haha I could not believe how easy it was.
Ooohhh your cobbler looks so yummy! I love simple recipes like this, especially using different fruits (and when I can get them in a can, I can make them all year round!). Thanks for sharing!
I've done this with Bisquick (before they had to disclose the trans fats) and it worked out great!
The cobbler looks amazing. Thanks so much for sharing at Mix it up Monday 🙂
so want to try this, yummy!
It's fast and easy. Your family will love it!
Looks great!
Wow, this looks absolutely incredible! And that glaze is so inviting. I can definitely get on board with this 🙂
thanks, the glaze is just powered sugar and milk. no secret in that. Just have to get the right consistency and know when enough is, that's the tricky part.
That looks SOOO good. I don't think I've ever heard of cobbler with yeast. I might have to try this one.:)
This look delicious! Thanks for sharing at Beautify If Monday!
Oh my, this cobble looks amazing. I got hungry as soon as I saw the picture.
Well, that was the point 🙂 To get hungry. Success!
That looks amazing and it has my favorite pie filling as a topping. Yummy!
Yum! Those look awesome!! I love that you use a cake mix!! Thanks for linking up to 2 Maids a Baking!!
Oh, Yummmm! I have to make these! I am a huge cherry pie/cobbler/anything fan! If there was a way to do it, I'd be reaching right through cyberspace and snagging the whole plate. LOL Thanks for sharing it!
Yum. I'm such a sucker for cherry cobbler!! Your pictures look awfully tempting! Thanks for sharing at oopsey daisy!
thanks so much. the neighbors loved it!
kill me now. i want my cobbler immediately!
michele
You can bake it and have it in an hour! Enjoy and have a good weekend.
Hi Karyn,
Thanks so much for linking up to Creative Thursday this week. This looks so delicious and I can't wait to try it out. I have been on the lookout for more cherry recipes. I am now following you too.
Hope to see you again next week. Have a wonderful weekend.
Michelle
These look absolutely scrumptious, I'm starving for one…your pics are great too!
Make the Scene Monday @ Alderberry Hill
alderberryhill.blogspot.com
This looks amazing! Awesome! I will have to try! I am a new follower please visit back and follow if you'd like. I also liked your facebook page!
Warmest Regards,
Annamaria
Hi Karyn,
This is a great Cherry Cobbler, we would just love it. Your presentation is awesome! Hope you have a fabulous week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Thanks so much for the compliment. I've been working on my photos and trying to do better with composition. Have a great weekend, too.
This looks delicious! Thanks for sharing at this week's BFF Open House!
i love cobbler and this recipe is great i make cobbler once a week apple and peach mainly,here is my recipe is at peacher cobbler
This looks great! And would hold us over until cherry season 🙂 Thanks for sharing at Scrumptious Sunday!
What a great dessert. I am glad you linked this at My Meatless Mondays where it is being featured, this week.
Yum – this looks just fantastic! It has been featured in this week's edition of Makin' You Crave Monday – come on over & take a look! Would love to have you link up again this week! 🙂 ~Crystal, MrsHappyHomemaker.com
All of the cherries were ripe on my tree in the backyard, so I was looking for an easy recipe with things I already have, this was perfect! It is in the oven right now, I can't wait to try it!
Ripe Cherries! I'm jealous! I bet the fresh cherries were so much better than canned cherries!
Making it right now! As soon as the meatballs get done, this baby is going in the oven! Hogfarmer hubby is going to be surprised to get a treat like this on a Tuesday night!
I hope he (and you) liked it! Thanks for visiting!
Do you use quick rise or active dry yeast??
What kind of yeast do you use? What size packet? Also, you say to use 1 package (18 oz) of yellow cake mix. All the cake mix at the store were 15 or 16 oz. So which is it? I made this over the weekend…and it was OK, but I think it would be better if I knew the specifics of what the recipe should be. thanks.
One packet is 1/4 of an ounce or 2 1/4 tsp. Yes, the cake manufacturers have the quantities of the box mixes. Just use a box mix that you have. I don't know if reducing the yeast would change anything.
Thanks for the reply. I used way too much yeast then. I'm anxious to try the recipe again.
I just made this with lemon cake mix and black and blueberry pie filling. I will let you know if it turns out after we eat it tonight!