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Cherry Cobbler

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    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!
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    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. 
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    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!

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    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. 

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    Easy Cherry Cobbler

    recipe image

    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!
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      Enjoy!

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      Images, text and all other content Copyrighted©Karyn Granrud, Susanne Queck and Wunderlander Verlag LLC, or ©Pro Stock Media via Canva.com. Unlicensed republishing permitted. As an Amazon affiliate, we earn on qualified purchases.

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      Karyn Granrud

      40 thoughts on “Cherry Cobbler”

      1. 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!

      2. 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

      3. 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

      4. 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

      5. 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!

      6. 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.

        1. 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.

      7. 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!

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