Easy 3-Ingredient Cake-Mix Cherry Cobbler is Bursting with Flavor

Photo byLife in the Lofthouse

There is nothing like a warm serving of cherry cobbler with a scoop of vanilla ice cream on top. Something about a bowl of tart cherries, gooey filling and crunchy, buttery topping reminds me of summer.

This cherry cobbler recipe has just three ingredients and takes minutes to prepare. You don't have to measure a thing. All you need is a can of cherries, a stick of butter and a box of cake mix (I used Duncan Hines Butter Golden this time but any standard-size box should work). I picked up the cake mix and cherries--three 15-ounce cans for $1.25 each--at Dollar Tree and had the butter on hand, so the overall cost to make the recipe was less than six dollars.

If you want to add more texture, you can stir half a cup of quick-cooking oats into the topping mixture. Or experiment with flavors--try chocolate cake mix for a richer, darker flavor. While the recipe calls for white cake mix, I like to use yellow--but either kind works just fine.

Cherry Cobbler

Ingredients

1 42-ounce can cherry pie filling (or two 21-ounce cans)

1 box white cake mix (about 15.25 ounces)

1/2 cup (1 stick) salted butter, melted

Instructions

1. Preheat the oven to 350 degrees. Grease a 9×13 pan or coat with cooking spray.

2. Pour the canned cherry pie filling into the pan and let it spread across the bottom.

3. Add the cake mix to a bowl and pour the melted butter over the top. Stir until you have a crumbly mixture then sprinkle it evenly onto the cherries.

4. Bake for 40-45 minutes until the top is golden brown and the cherry filling is bubbly around the edges.

5. Serve warm and top with ice cream or whipped cream.

Notes

The difference between a dump cake and a cobbler is that with a dump cake you pour the topping dry onto the surface of the filling. A cobbler usually has a biscuit-like topping that is dropped onto the cake before baking it.