Cherry Cobbler (aka Dump Cake)


I love this recipe. Not only is it delicious, but it only takes about 5 minutes to assemble and 35 minutes to bake. It is definitely a crowd pleaser! Pro Tip: Let it completely cool before covering it, or the crust will become soggy. And nobody wants that…

INGREDIENTS

  • 2 cans (21-oz ) of cherry pie filling (making sure it says ‘filling’ and not just cherries)
  • 1 box of yellow cake mix
  • 1 stick of salted butter

I used a 9×11″ baking dish (this is an old favorite I found on Etsy, enamel on steel and it cleans up like a dream!). It’s a little smaller than the standard 9×12 and it worked perfectly. But use whatever you have! I do recommend something in this shape and not like a 4-inch deep round casserole dish – you want more surface for the yummy cobbler crust!

READY TO COOK?

Pre-heat your oven to 350 degrees. Keep your butter refrigerated right up until you’re ready to slice it. Pour the 2 cans of cherry pie filling evenly into the dish (see above photo). Then evenly cover that with the dry cake mix,- – yes DRY! Do not mix it with anything. Then thinly slice the butter into pats and place on top of the cake mix (see below).

Set the baking dish on a larger cookie sheet (in case you get bubbling over) and place on the center rack in the oven. Bake for 35 minutes or until lightly brown (see photo below). Serve warm. REMINDER: Let it completely cool before covering (if covered too soon the crust will get soggy).

THE PERFECT BITE & THE PERFECT PAIRING

Of course, the perfect bite would include some vanilla ice cream set on top of your serving while the cobbler is still warm.

THE PERFECT HEALTH

Cherry cobbler, despite being a dessert, offers some health benefits due to its main ingredient, cherries. Cherries are rich in antioxidants, vitamins, and minerals, which can contribute to heart health, reduce inflammation, and potentially improve sleep. However, it’s important to consider that the overall health impact of cherry cobbler depends on the recipe and portion sizes, as added sugars and refined flours can negate some of the positive effects.

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