Why Make Cherry Cobbler with Pie Crust?

Although my cherry cobbler with cake mix and pie filling recipe is very simple and tasty, some people might be disappointed with the lack of cherry flavor in the filling and absence of traditional pie crust. If you’re craving something old-fashioned, dump cakes won’t satisfy you.

That’s where my cherry cobbler with pie crust recipe comes in. If you like juicy, fresh-tasting fruit filling made with real fruit and crispy, buttery crust, this is the dessert for you.

Can You Make Cherry Cobbler with Frozen Cherries?

Yes! You can definitely make cherry cobbler with frozen cherries. As seen my peach cobber with frozen peaches and pie crust recipe, among many others, using frozen fruit is a great way to make juicy, flavorful, fresh-tasting cobbler filling with little prep work, whether or not fresh fruit is in season.

In addition to being more convenient, frozen fruit is often more flavorful. According to a Health.com article, fresh fruit is usually picked before it’s ripe, robbing the fruit of the chance to fully develop nutrients and flavor. So, using frozen fruit isn’t just easier–it usually tastes better, too!

Sour Cherries or Sweet Cherries?

When making cherry cobbler, you have to decide between two types of cherries: sour cherries, such as Montmorency, or sweet cherries, like Bing. Traditionally, bright-red sour cherries are used in baking, so I decided to make cherry cobbler with frozen sour cherries this time; next time, I might use sweet cherries.

Cherry Cobbler with Pie Crust Ingredients

My cherry cobbler with pie crust recipe is easy because there are just a few ingredients:

Frozen Cherries – 24 oz, about 3 cups, of sour (tart) cherries.

White Sugar – 3/4 cup.

Light Brown Sugar – 1/2 cup. For less flavor but bright red color, replace with 1/2 cup white sugar.

Dark Brown Sugar – 2 Tablespoon. Although there will be less flavor, replacing with 2 Tablespoons white sugar will help preserve the bright red color of the cherry filling.

Water – 1/2 cup.

Almond Extract – 1/2 teaspoon. Although it seems odd, almond extract brings out the cherry flavor.

Pie Crusts – 2 , 9-inch pie crusts

Salt – 1/8 teaspoon.

For the Cornstarch Slurry:

Cornstarch – 3 Tablespoons.

Water – 1/4 cup.

For the Sugar Sprinkle (optional):

White Sugar – 1 Tablespoon

Light Brown Sugar – 1 Tablespoon

Tools

8×8 Pan – For baking the cobbler.

Large Pot – For cooking the filling on the stove.

Wooden Spoon – Using a wooden spoon to stir the filling as it cooks reduces the risk of burns.

Can I Make this Recipe with Fresh Cherries?

Yes! Although I used frozen sour cherries out of convenience, you can definitely use fresh cherries. In fact, the recipe will be exactly the same: the only difference is that the cherry filling will come to a boil faster.

Can I Use a Refrigerated Pie Crust?

Yes! You can definitely use a refrigerated, premade pie crust such as Pillsbury to make this cherry cobbler. Personally, I used a homemade butter and oil crust, but storebought is totally fine.

Do I Have to Thaw the Frozen Cherries Before Making the Cobbler?

No. You don’t have to thaw the frozen cherries before making this cobbler. Unlike my strawberry pie with frozen strawberries, this recipe calls for cooking the cherries on the stovetop to make the filling, so the frozen cherries will thaw as they come to a boil.

How to Make Cherry Cobbler with Pie Crust

Learning how to make cherry cobbler with pie crust is easy. Just follow a few, simple steps:

Prepare the Pie Crust

Make sure your pie crust is ready before starting the recipe. If using a homemade crust, be sure give it at least 30-60 minutes to chill in the refrigerator: that will make it much easier to handle and cut. If using a refrigerated, premade crust such as Pillsbury, I recommend keeping it refrigerated until ready to use.

Decide if Color or Taste is More Important in the Filling

I know it sounds odd, but you have to decide if you want a bright-red filling with less flavor or a more flavorful filling but less attractive (in my opinion). I think that adding brown sugar is key to making a flavorful cherry filling, but it turns the bright red sour cherries a dark purple.

Although the color is still attractive, it isn’t that eye-catching red that many people love. Unfortunately, I think that you have to choose between an eye-catching color and a mouthwatering flavor in this recipe.

If color is more important, replace the light and dark brown sugars with equal amounts of white sugar. On the other hand, if flavor is more important, follow the recipe as written. This is something you have to decide before starting the recipe because once you add the brown sugar, there’s no turning back.

Add the Frozen Sour Cherries and Other Ingredients for the Filling to a Pot on the Stove

The first step in my cherry cobbler with pie crust recipe is adding the ingredients for the filling to a pot on the stove. As stated previously, there’s no need to thaw the cherries since they’ll be cooked: simply open the bag and pour the tart cherries into a pot.

Then, add the sugar, 1/2 water, and salt. In the video I didn’t add the dark brown sugar at this point, but you can add all the sugar at the beginning if you want. Or, if you’re not sure how sweet you want the filling, add some now, and then taste the filling as it gets closer to being done.

Notice that I didn’t say to add the almond extract now. That’s because you can boil away the alcohol-based flavor of extracts if you add them at the beginning of the cooking process. So, wait until the sour cherry filling is done–or nearly done–boiling before you add the almond extract.

Bring the Frozen Tart Cherries and Sugar to a Boil

With all the ingredients for the filling in the pot, turn on the heat and bring the mixture to a boil. Use a wooden spoon to break apart the frozen cherries and stir the sugar into the liquid so it dissolves. I think I used medium heat, but I’m not quite sure–whatever setting you use, you will boil then on medium later.

Boil the Cherries on Medium Heat for 10 Minutes

Once the cherry filling comes to a boil, set the burner to medium and continue cooking the cherry filling for 10 minutes, stirring frequently.

Add the Cornstarch Slurry

After boiling the tart cherries for 10 minutes, it’s time to add the cornstarch slurry. Simply mix the cornstarch water off to the side, pour it into the pot with the cherry filling, and then stir. If the heat is on and your cherry filling is hot, the cornstarch should thicken the cherry filling in 30 seconds or less.

However, in the video I mention that the heat had been turned off for a while before I added the cornstarch, so the cherry cobbler filling didn’t thicken up. All I had to do was turn the heat back on and keep stirring: once the filling started to boil again, it thickened up perfectly.

So, even though it’s not technically necessary to add the cornstarch filling with the heat on, I recommend keeping the pot on medium heat when you add the slurry. Don’t turn off the heat until you stir in the slurry and can see that the cherry filling has thickened. Once it thickens, turn off the heat.

Add the Almond Extract

Now that the cherry filling has thickened and the burner is turned off, it’s time to add the almond extract. As explained earlier, it’s better to add the extract once the heat is turned off so the flavor doesn’t boil away. After adding the almond extract, set the cherry filling off to the side and focus on the bottom crust.

Why Add Almond Extract to Cherry Cobbler Filling?

Even though it sounds odd, almost all cherry pie recipes call for almond extract. Almonds and cherries are related botanically, so the almond extract helps to bring out the cherry flavor. While not absolutely necessary in this recipe, I highly recommend adding it.

Parbake the Bottom Crust

With the cherry filling off to the side, it’s time to make the bottom crust. Place a pie crust into a greased 8×8 casserole dish and cut off the overhanding crust. Prick it with a fork about 5-8 times, then bake it at 350F, uncovered and empty, for 5 minutes. This will help prevent a soggy crust.

If you want, you could actually parbake the bottom crust at the beginning of the recipe and then let it cool down as you make the cherry cobbler filling. That might actually be better, now that I think about it, but this recipe is flexible.

Cut Second Pie Crust into Strips

As the parbaked bottom crust cools off to the side, roll out the second pie crust and cut it into an 8×8 square. Use a sharp knife to cut strips for a lattice top out of the 8×8 square. You can make the strips as wide or thin as you want, but I’d recommend 1/2-1 inch wide. I used a total of 6 strips to make the lattice.

Add Dumplings to Cherry Cobbler Filling

Since the pie crust is circular, you’re going to have excess pie crust around the 8×8 square that you cut. Use this excess crust to add dumplings, or small pieces of dough, to the filling. Although the dumplings are optional, my old-fashioned blackberry cobbler with dumplings recipe is proof that they’re delicious.

It’s possible to add too much of a good thing, so I don’t recommend adding all of the leftover crust. Instead, add about 1/4-1/2 cup of the excess dough. In the video it looks like I added all of the crust, but if you fast forward to once the cobbler is fully assembled, you’ll see some leftover strips and excess dough on the side.

Adding pie crust dumplings is easy. Just drop the little strips directly to the pot of cherry filling cooling on the stove. Refer to my video at the end of this article for a visual.

Pour the Cherry Filling into the Bottom Pie Crust

Whether or not you decide to add dumplings, it’s time to start assembling the cobbler once the casserole dish with the bottom crust is cool enough to handle. All you have to do is pour the sour cherry filling into the parbaked crust and distribute it evenly.

Add a Lattice Pie Crust Top to the Cherry Cobbler

Now it’s time to add a lattice pie crust top to the cherry cobber. I didn’t weave the strips together: I simply laid the strips on top of the cherry filling. For a visual, refer to the video at the end of this article.

Sprinkle the Lattice Top with Extra Sugar

Although this step isn’t necessary, I recommend sprinkling the top with a bit of extra sugar. These 2 Tablespoons will add not only a bit of extra sweetness but also crunch.

Bake the Cherry Cobbler

When the cherry cobbler with pie crust is fully assembled, bake it at 350F, uncovered, for 45-50 minutes. While I baked my cobbler for 50 minutes, I think it might have actually been done at the 45-minute mark: I suggest keeping an eye on the cobbler and using your judgement.

Cool the Cobbler

I would let the cobbler cool for at least 1 hour before serving so that the slices hold their shape when served.

Serve

Enjoy the sour cherry cobbler!

Cherry Cobbler with Pie Crust FAQ’s

How Many Servings Does this Recipe Make?

Although it depends on the portion sizes, I think that this 8×8 cherry cobbler with pie crust would make 9 good-sized servings.

What to Serve with Cherry Cobbler with Pie Crust?

Even though this cherry cobbler with pie crust is great on its own, you could serve it with:

Ice Cream – Vanilla ice cream and fruit pies and cobblers is a classic for a reason: it’s great!

Whipped Cream – Some of my homemade whipped cream would go great with this cobbler.

Cool Whip – Whipped topping would be good with this dessert, too.

How Long to Bake Cherry Cobbler with Pie Crust?

Bake cherry cobbler with pie crust at 350F, uncovered, for 45-50 minutes. All ovens are different, so keep an eye on it.

How Long to Let Cherry Cobbler with Pie Crust and Cool Before Serving?

If you want the cut slices to hold their shape, the cobbler needs to be fairly cool, so wait at least 1 hour. However, if you prefer serving warm cobbler over a neat presentation, I would still wait 30 minutes so that the cobbler doesn’t fall apart entirely when served.

Does Cherry Cobbler Need to be Refrigerated?

Yes! It’s cherry cobbler needs to be refrigerated so it keeps longer. Store this cherry cobbler in the refrigerator. I recommend uncovered–or just loosely covered–so that you don’t trap in moisture and make the crust soggy.

How Long Does Cherry Cobbler with Pie Crust Last?

This cherry cobbler with pie crust and frozen cherries should last 2-3 days if kept in the refrigerator. Although it will likely be OK to eat for longer, I think that the moisture in the refrigerator and in the cobbler itself will start making the crust soggy after the third day.

Can You Make Cherry Cobbler with Pie Crust and Frozen Cherries Ahead of Time?

Yes! You can make cherry cobbler with pie crust ahead of time. If you want it as dessert after dinner, you can make it in the morning, or or you could make it the night before. However, I would not make it more than 24 hours in advance: you want to make sure the juice doesn’t have time to make the crust soggy.

Can You Freeze Cherry Cobbler with Pie Crust?

Yes, but I wouldn’t recommend it. If you want, you can cut the cobbler into portions, put them on paper plates, wrap them in plastic, and then freeze the portions individually. To serve a portion, unwrap it and place it in the refrigerator to thaw and then reheat in a 350F oven for 15-20 minutes.

However, I don’t recommend freezing baked cobbler because the thawing process usually makes crust soggy. Instead, I assemble the cobbler in a disposable pan, wrapping the cobbler in plastic, and then freezing the entire cobbler. When it’s time to bake, no need to thaw: place it directly into the hot oven.

Can You Use Flour to Thicken the Filling?

Yes! You can use flour as a thickener in this cobbler recipe instead of cornstarch. Use twice as much flour (6 Tablespoons of flour).

However, I still suggest using cornstarch. Flour tends to affect the taste and color of liquids it thickens more than cornstarch, so I fear that using flour to thicken the filling will result in an inferior cobbler.

Can You Bake Cherry Cobbler In a Glass Pan?

Yes! You can bake cherry cobbler with pie crust in a glass pan. In fact, according to an Allrecipes.com article comparing metal and glass pans, glass pans hold their heat better and don’t react with acids, making them the perfect choice for sour cherry or berry desserts.

I always bake my cobblers in a 8×8 glass casserole dish. If you’ve never tried glass, you should!

Can You Make this Cherry Cobbler in a Pie Pan Instead of a Square 8×8 Dish?

Yes! You can make this cherry cobbler in a circular 9-inch pie pan instead of a square 8x8x dish without adjusting the recipe. If you only have a pie plate, no need to go out and buy another pan.

Can You Make a Double Crust Cherry Cobbler with this Recipe?

Yes! Instead of putting a lattice top on this cobbler, you can definitely add a solid top crust. A solid top would mean less moisture evaporation from the filling, so an extra Tablespoon of cornstarch in the filling might be a good idea if you want a thick filling–but other than that, no need to adjust the recipe.

What Spices Go with Cherry Cobbler?

If you want to add flavor to homemade cherry cobbler, I suggest:

Brown Sugar – As explained earlier, brown sugar goes well with cherries–but it does ruin the red color of the filling.

Lemon Juice – Although I don’t think lemon juice is necessary with sour cherries, some lemon juice is a good addition to cobbler with sweet cherries.

Cinnamon – If you love cinnamon, I suggest adding 1/4 teaspoon to this recipe.

Why Is My Cherry Cobbler Filling Runny?

Although I don’t think you’ll have problems with this recipe, here are some reasons why your cherry cobbler filling might turn out runny:

Filling Not Boiled Long Enough – After bringing the filling to a boil, the recipe calls for boiling the filling on medium heat for 10 more minutes. The steam will evaporate some of the moisture, reducing the quantity liquid enough to where 3 Tablespoons of cornstarch will be enough to thicken it.

Not Enough Thickener – It’s important to use the right amount of cornstarch (or flour, if using) to thicken the filling, so make sure you use enough.

Cornstarch Was Overcooked – Although cornstarch must be boiled to activate its thickening properties, a BonApetit.com article by Sarah Jampel warns that cooking cornstarch too long can weaken its thickening power. Once you see that the slurry has thickened the cornstarch, turn off the heat and set the pot aside.

Advice for Working With Pie Crust

Working with pie crust can be a bit tricky, so here’s some advice from a chef:

Use Wax/Parchment Paper – Roll out homemade crust between wax or parchment paper so that it’s easier to lift, move, and transfer.

Cut with a Sharp Knife – Cutting the crust with a dull knife is extremely difficult, so make sure you use a sharp knife.

Keep it Cold – Room-temperature pie crust is extremely soft and hard to cut, so keep the pie crusts in the refrigerator until it’s time to use them.

How to Keep the Bottom Crust from Getting Soggy

If you want to make sure the bottom pie crust doesn’t turn out soggy, make sure you:

Parbake the Bottom – Baking the bottom crust for 5 minutes before adding the filling makes the crust more resistant to the juices of the filling.

Bake on a Sheet – Baking the cobbler on a metal cookie sheet or pizza pan will help solidify the crust. Although this TheSpruceEats.com article suggests preheating the sheet, I don’t think that’s necessary: simply put the cobbler on a room-temperature baking sheet and then place both into the oven.

A Chef’s Review

My cherry cobbler with pie crust recipe was a success. I added just the right amount of sugar to balance out the tartness from the sour cherries, and using a bit of light and dark brown sugars really added to the complex flavor. And as always, some almond extract brought out the cherry flavor.

The pie crust was crispy and slightly buttery, and it contrasted perfectly with the sweet and tart syrup in the filling. Although I usually think homemade pie crust is best, a premade crust such as Pillsbury is perfectly fine.

In addition to being delicious, this cherry cobbler was easy. Using frozen cherries means that there’s almost no prep work at all, and if you use refrigerated pie crust, this dessert is even easier.

That being said, I still prefer dark sweet cherries such as Bing over sour cherries such as Montmorency. If you like tart cherries, you’ll love this–but if you prefer sweet cherries, you might find this filling too tart. Also, in order to make the filling more flavorful, I had to sacrifice the beautiful, bright-red color.

Although this recipe did have its drawbacks, I still think this cherry cobbler with pie crust was a big success. It was easy and delicious, so if you like sour cherries, this is a great summer dessert.

Possible Changes to the Recipe

Although I thought this cobbler turned out great, possible changes to the recipe include:

All White Sugar – Even though the filling would be less flavorful, the bright-red sour cherry color would be very attention-getting.

Cinnamon – I think that adding 1/4 teaspoon of cinnamon might be a good addition.

Cherry Cobbler with Pie Crust Recipe Variations

If I make this cherry cobbler with pie crust and frozen cherries recipe again, possible changes I might make include:

Double Crust – A full crust on top instead of lattice would add even more crispiness.

Sweet Cherries – One day I will make another cherry cobbler with pie crust, but with sweet cherries.

1/2 Sweet, 1/2 Sour Cherries – I’m curious how using 1/2 sour cherries, 1/2 sweet would turn out.

More Cobbler with Pie Crust Recipes

If you like old-fashioned cobbler recipes with pie crust, be sure to check out:

Peach Cobbler with Pie Crust and Canned Peaches – This southern classic super easy to make.

Old-Fashioned Apple Cobbler – With a pie crust lattice top and dumplings, this cobbler is amazing.

Other Cobbler with Frozen Fruit Recipes

Blackberry Cobbler with Pie Crust – Technically a triple crust cobbler, this is super crispy and syrupy.

Cherry Cobbler with Pie Crust Recipe Instructions

YouTube Video

Be sure to watch my video tutorial, too:

The post Cherry Cobbler with Pie Crust appeared first on ParnellTheChef.

Cherry cobbler with cake mix and pie filling is a super easy recipe that’s perfect for beginner cooks. This dump cake style cobbler only has 3 main ingredients, along with a few extras to take this to the next level. Although many online versions suggest making this in a crock pot, I made it in the oven in a 9×13 pan, so it’s perfect for feeding a crowd. If you’re looking for a good cherry cobbler with cake mix recipe, keep reading!

Can You Make Cherry Cobbler with Cake Mix and Pie Filling?

When you think of cobbler, you probably think of something like my one of my peach cobbler recipes: whole fruit cooked to make a cornstarch-thickened filling, then poured into a dish and topped with pie crust.

While I absolutely love old fashioned southern cobblers, they do take a bit of time and require some skill. If you want a quick and easy cobbler recipe that’s good for people who don’t have a lot of experience in the kitchen, then a cobbler recipe using cake mix and pie filling is a good choice.

Cobblers with cake mix and pie filling are sometimes called dump cakes because all you have to do is literally “dump” the ingredients into a pan and bake. After making my apple cobbler with cake mix, I wanted to see how a different flavor would turn out, so I decided to give cherry a try.

How to Make Cherry Cobbler with Cake Mix and Pie Filling

Like I just said, making cherry cobbler with cake mix and pie filling is really easy. Although this dump cake cobbler has just a few ingredients and a few steps, it’s still a good idea to go over some tips to make sure your cobblers turns out perfectly.

Dump in the Pie Filling

Since this cherry cobbler is also known as a cherry dump cake, it should be no surprise that the first step in the recipe is “dumping” the pie filling into a 9×13 baking dish.

I simply opened the cans, poured the filling into the greased pan, and then spread out the filling into an even layer with a spatula. Honestly, it doesn’t get any easier than that.

What Can You Add to Cherry Pie Filling to Make It Taste Better?

Although canned pie filling is good, it isn’t as good as homemade cherry pie filling. Compared to my own filling, I always think that storebought pie fillings are less sweet and less flavorful than I would like, no matter the flavor.

To make the canned cherry pie filling taste better, I decided to add:

• 1 Tablespoon lemon juice – As in my other fruit cobblers, I think that lemon juice brings out the flavors.
• 1 teaspoon almond extract – Although it sounds odd, almond extract is in a lot of cherry pie and cobbler recipes. Almond extract really brings out cherry flavor, so if you can, I suggest adding a bit.
• 1/4 cup sugar – I used white to preserve the red color, but I think light or dark brown sugar would be better since brown sugar has a more complex flavor.

If you watch the video, I had some lemon zest off to the side as well. I wasn’t sure if I wanted to add it, but looking back, I think it would have made the cobbler too lemony, so I’m glad I didn’t.

After spreading out the pie filling, I simply sprinkled over the lemon juice, almond extract, and extra sugar, then gently mixed them in. Even though a classic dump cake recipe only has 3 ingredients, my extra Parnell The Chef touches will make your cobbler even more flavorful.

Sprinkle Cake Mix over the Cherry Pie Filling

Once the cherry pie filling and any mix-ins are in the pan, it’s time to make the “crust.” Instead of adding a pie crust, dump cake cobblers call for “dumping” cake mix right out of the box on top of the canned pie filling.

After opening the bag, I held it over the pan, shaking it slightly to sprinkle the raw cake mix on top of the pie filling. I did my best to sprinkle over the cake mix as evenly as possible.

I then took a spoon and spread out the cake mix evenly. Although packing the cake mix down might seem intuitive, be sure to move the spoon or spatula horizontally instead of vertically. You don’t want to pack the cake mix down tightly: just make sure it’s spread out evenly across the top.

What Type of Cake Mix Should I Use?

Most classic dump cake recipes call for either white or yellow cake mix since those have the most neutral flavors. I used white cake mix, but I honestly think you could get creative. If you try chocolate or spice cake mix, I’d love to know what you think.

Lay Butter on Top

The last step of this cherry cobbler with cake mix recipe is adding the butter. I cut two sticks of butter into very small pieces and then laid the pieces across the top of the cobbler, making sure to space the butter slices as evenly as possible.

As the butter melts in the oven, it will spread both down and out, soaking the raw cake mix with melted butter and creating a deliciously sweet and buttery crumb topping as the cobbler bakes.

Although adding the butter is the most tedious part of the cobbler recipe, here are a few tips:

• Cold Butter – Cold butter is a lot easier to cut, so keep it in the refrigerator while you are dumpling in the pie filling and sprinkling on the cake mix.
• Sharp Knife – A sharp knife makes cutting easier, so be sure to use a sharp knife. I think a normal butter knife is too dull and too thick for this job, so something with a sharp, thin blade would be ideal.
• Grate the butter – A YouTuber viewer suggested freezing the butter, grating it on a cheese grater, then sprinkling the grated butter on top of the cake mix crust. I am curious how this would turn out.

Although I have seen other chefs on YouTube pour melted butter on top of the cake mix, I don’t think the butter would be as evenly distributed that way. Honestly, taking a bit of time to do this the long way will probably lead to a crispier, moister, more buttery crust.

Once the butter is on top of your cobbler, it’s time to bake!

Does Cherry Cobbler with Cake Mix Need To Be Refrigerated?

This cherry cobbler with cake mix and pie filling is delicious both warm and cold, so I don’t know if there will be any leftovers, especially if you make it for a crowd. However, if you don’t eat it all right away, it will be good in the refrigerator for 2-3 days: after that, and the crumb topping will star to get soggy.

I never cover my cobblers in the refrigerator, so I can’t comment on how that would affect it. I imagine plastic wrap would trap in moisture and make the cake mix crumble soggy, but I could be wrong.

Can Cherry Cobbler Dump Cake Be Made Ahead of Time?

If you’re making a cherry cobbler dump cake for a crowd, you’re probably going to be busy entertaining, so you probably want to know if you can make the cobbler ahead of time.

Yes, you can! Like I said, it will keep in the refrigerator for 2-3 days, longer in the freezer.

Can Your Freeze this Cobbler?

To freeze this–or any–cobbler, cut into individual portions, wrap individually, and freeze for up to 6 months. To serve, simply remove from the freezer and microwave or bake to thaw and heat through.

A Chef’s Review

Overall, this cherry cobbler with cake mix and pie filling recipe was good. I loved the buttery cake mix crumb topping, but the cherry flavor was a bit lacking. I thought it was a bit on the sweet side, too.

This recipe is perfect for beginner cooks, people pressed for time, or if you are cooking for a crowd–just don’t expect it to taste like an old fashioned fruit cobbler with fresh or frozen fruit and pie crust.

Possible Changes to the Recipe

As stated earlier, I used white cake mix since it has a neutral flavor. However, I think that you could get creative with different types of cake mix, such as:

• Chocolate Cake Mix
• Lemon Cake Mix
• Spice Cake Mix

If you try other variations of cherry cobbler with cake mix, please let me know!

Also, like I said earlier, I think that using light brown or dark brown sugar would add more depth of flavor to the filling. You might have to sacrifice the bright red color a bit, but it might be worth it.

Recipe Variations

The classic dump cake cobbler recipe is very versatile. Canned pie filling and cake mix come in a variety of flavors, so you can get creative with different combinations. In regards to cherry, I think it would be good to try:

• Cherry Blueberry – 1 can of cherry and 1 can of blueberry pie filling
• Cherry Pineapple – 1 can of cherry pie filling and 1 can of crushed pineapple

Cherry Cobbler with Cake Mix Recipe

YouTube Video:

Be sure to watch my YouTube video tutorial:

The post Cherry Cobbler with Cake Mix and Pie Filling appeared first on ParnellTheChef.