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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!

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!
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    Enjoy!

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    Anonymous

    Thursday 5th of September 2013

    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!

    Anonymous

    Wednesday 28th of August 2013

    Thanks for the reply. I used way too much yeast then. I'm anxious to try the recipe again.

    Anonymous

    Monday 26th of August 2013

    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.

    Pint Sized Baker

    Monday 26th of August 2013

    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.

    Rach

    Monday 5th of August 2013

    Do you use quick rise or active dry yeast??

    Hog Farmer Wife

    Tuesday 29th of May 2012

    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!

    Karyn - Pint Sized Baker

    Wednesday 30th of May 2012

    I hope he (and you) liked it! Thanks for visiting!