This cherry cobbler with cake mix is an easy, crowd-pleasing dessert. The sweet-tart cherry filling pairs perfectly with a buttery, crumbly topping made from boxed cake mix—simple ingredients, big flavor.
Serve warm with fresh whipped cream or a generous scoop of vanilla ice cream for an irresistible finish.
This recipe delivers the classic cherry cobbler experience: sweet, tart cherries under a tender, buttery topping. It’s made with a box of vanilla cake mix and canned cherry pie filling for a shortcut that doesn’t sacrifice taste. Combine a few ingredients, layer them in a pan, and let the oven do the work—one of the easiest dump-cake style cobblers you can make.
Why You’ll Love This Easy Cherry Cobbler
- Simple and fast. This cobbler uses convenient ingredients like boxed cake mix and canned cherries while still tasting homemade. It’s especially good topped with ice cream.
- Better than a bare-bones shortcut. Instead of a minimal 3-ingredient version, this recipe uses five ingredients for more texture and depth without adding effort.
- Perfect for gatherings. It’s easy to double or scale down for potlucks, backyard parties, and holidays.
Ingredients You’ll Need
- Cherry pie filling – Two 21-ounce cans. Use your preferred variety, including lower-sugar options if desired.
- Fresh or frozen cherries – About 1 cup of pitted, halved cherries adds bright, fresh flavor. Remove pits if using fresh.
- Vanilla cake mix – One standard 13.25-ounce box provides the base for the topping. No eggs or oil required.
- Old fashioned oats – Adds texture and a pleasant chew; quick oats work too.
- Salted butter – Melted butter binds the topping and adds richness.
See the recipe card below for exact quantities and step-by-step instructions.
Storage Instructions
Store leftovers covered in the refrigerator for up to 5 days. This cobbler also freezes well for up to 3 months—thaw overnight in the fridge and reheat in the oven or microwave.
FAQs
Does cherry cobbler need to be refrigerated?
While the sugar in the pie filling helps preserve it briefly at room temperature, refrigeration is recommended for safety and freshness. Reheat single servings in the microwave for under a minute.
Can I make this in a slow cooker?
Yes. Layer the ingredients in a slow cooker and cook on low for 4 hours or high for 2 hours, until bubbly and heated through.
Expert Recipe Tips
- Let it rest. Allow the cobbler to cool for about 10 minutes so the filling sets before serving.
- Any vanilla mix works. Use your preferred boxed vanilla cake mix; white cake mix is fine as well.
- Choose cherries by season. Fresh cherries shine in season; frozen cherries are a perfect alternative off-season.
- Adjust fruit ratio. This version uses two cans and fills a 9×13 pan. For a fruit-richer result, use one can in a 9×9 pan.
Serving Suggestions
This cobbler is fantastic with a big scoop of vanilla or sweet cream ice cream. For extra cherry flavor, serve with cherry gelato if available. If you’re short on topping ingredients, crushed granola bars make a crunchy substitute.
More Easy Dessert Ideas
- Banana Bread Pudding
- Strawberry Ice Cream Sandwiches
- Strawberry Crumble
- Pizookie
- Oreo Ice Cream Cake
- Fresh Strawberry Cobbler
LET’S GET SOCIAL — leave a comment below if you have questions or to share how your cobbler turned out.
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Easy Cherry Cobbler With Cake Mix Recipe
6 Servings
10 minutes
40 minutes
50 minutes
Cherry Cobbler with Cake Mix is a delicious and easy dessert featuring juicy cherries topped with a crisp and buttery topping.
Ingredients
- 2 large cans (21 ounces each) cherry pie filling
- 1 cup pitted, halved cherries (fresh or frozen)
- 1 box (13.25 ounces) vanilla cake mix
- ½ cup old fashioned oats
- ½ cup (1 stick) salted butter, melted
Instructions
- Preheat the oven to 350°F and grease a 9×13-inch baking dish with nonstick spray.
- Pour the cherry pie filling into the baking dish and spread into an even layer. Scatter the halved cherries over the filling.
- In a medium bowl, combine the vanilla cake mix and oats. Stir in the melted butter until large clumps form and the topping is evenly moistened.
- Sprinkle the topping over the cherries, trying to cover them as evenly as possible.
- Bake 45–50 minutes, until the filling is bubbly and the topping is golden brown.
- Let cool about 10 minutes to set the filling. Serve warm, optionally topped with vanilla ice cream.
Notes
- Use fresh cherries when in season; frozen cherries work well year-round.
- This recipe fills a 9×13-inch dish using two cans. For a thicker fruit layer, use one can in a 9×9-inch dish.
- Top with vanilla bean ice cream or cherry gelato for an extra-special serving.
Nutrition Information:
Yield: 6
Serving Size: 1
Amount Per Serving:
Calories: 475Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 3mgSodium: 728mgCarbohydrates: 94gFiber: 3gSugar: 48gProtein: 5g
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