Easy Cherry Cobbler
This Cherry Cobbler is a quick and easy cobbler recipe. Made with cherry pie filling and Jiffy yellow cake mix, it is a delicious dessert that is perfect topped with ice cream!
CHERRY COBBLER WITH JIFFY CAKE MIX
Looking for a quick and delicious dessert that will satisfy your sweet tooth? This mouthwatering recipe for Cherry Cobbler is just for you! With just two main ingredients—Jiffy Yellow Cake Mix and canned cherry pie filling—you can whip up the most delicious dessert! This easy-to-make cobbler is perfect for those times when you crave a homemade dessert but don’t have hours to spend (or need a bunch of ingredients.) The old-school Jiffy cake mix works perfect with this recipe and is super affordable!
We loved this recipe and I loved how easy it was to make! So very good and that almond extract was phenomenal! We love the flavor of almond and I can’t believe I never thought to do that before. Thanks Brandie!
– Lisa
FREQUENTLY ASKED QUESTIONS:
This cobbler recipe is ridiculously easy to make. Feel free to change up the pie filling for any one you enjoy: apple pie filling, peach pie filling and blueberry pie filling are all delicious with this recipe.
If you don’t have an oven-safe skillet, just use a 9×9-inch square baking dish.
Just go with a regular yellow cake mix – however, you will only use a little more than half of that cake mix for this recipe as the Jiffy cake mixes are only 9 ounces and a normal box of cake mix is 15.25 ounces. Note: At the time of writing this, Duncan Hines cake mixes are 15.25 ounces and Betty Crocker is 13.25 ounces.
You can use lower sugar options for the pie filling. I don’t think Jiffy makes a low or zero sugar cake mix so you’d have to go with another brand.
Yes. Since we are using an optional almond extract, it would be a great twist to add some slivered almonds. It would add a fun texture to the cobbler. Or you can just top with almonds. You could also use pecans or walnuts.
As I showed in the first picture, you can serve with a scoop of vanilla ice cream. But you can also enjoy this by itself or with some whipped topping. Maybe a drizzle of strawberry or chocolate syrup as well.
It is only from the cinnamon. It is not over baked or burned. To make the topping lighter in color, you can just omit the cinnamon.
Any leftover cobbler should be stored in an airtight container or covered with plastic wrap tightly and should be stored in the fridge for up to 3-4 days. Leftovers should be reheated in a skillet in the oven.
Yes. Place cobbler into a freezer safe container and it can be frozen for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- cherry pie filling – this recipe also works with apple, peach, blueberry and strawberry pie fillings. You can also go with low sugar options too.
- almond extract (optional) – I think almond extract goes really well with cherry pie filling but if you can’t find it or you don’t like that flavor then just leave it out.
- butter – I almost always go with salted butter here but if you only have unsalted then just use that.
- Jiffy Golden Yellow Cake Mix (not a paid affiliate link) – this is probably the cheapest cake mix you’ll find. It’s usually on the very bottom shelf at your grocery store. See my FAQ’s above for additional options.
- cinnamon (optional) – I like the flavor the ground cinnamon adds but if it’s not your thing, then just leave it out.
HOW TO MAKE EASY CHERRY COBBLER:
Preheat the oven to 350° F. Spray a 10-inch skillet with nonstick cooking spray. Pour the cans of pie filling into the bottom of the skillet. Stir in the almond extract, if using. In a medium bowl, stir together the cake mix, melted butter, and cinnamon.
Drop the batter by dollops on top of the filling. Bake for 50 to 60 minutes or until the batter is set.
Serve warm.
CRAVING MORE RECIPES?
- Blueberry Cobbler
- Chocolate Cobbler
- Country Peach Cobbler
- Banana Cobbler
- Pumpkin Cobbler
- Skillet Peach Cobbler
- Apple Cobbler
- Blackberry Cobbler
- Strawberry Rhubarb Cobbler
- Cherry Cheesecake Cobbler
- Peach Cobbler Cake
- Cherry Dump Cake
- Cherry Pie Bars
- Cherry Turnovers
Originally posted: March 2017
Updated photos and republished: March 2024
Easy Cherry Cobbler
Ingredients
- 2 (21 ounce) cans cherry pie filling
- 1 ½ teaspoons almond extract (optional)
- ½ cup (1 stick) salted butter, melted
- 1 (9 ounce) box Jiffy Golden Yellow Cake Mix
- 1 teaspoon ground cinnamon (optional)
Instructions
- Preheat the oven to 350° F. Spray a 10-inch cast iron skillet with nonstick cooking spray.
- Pour the cans of pie filling into the bottom of the skillet. Stir in the almond extract, if using.
- In a medium bowl, stir together the cake mix, melted butter, and cinnamon. It will be thick.
- Drop the batter by dollops on top of the filling.
- Bake for 50 to 60 minutes or until the batter is set. Serve warm.
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I don’t have a 9 oz. box of cake mix. I do have an 8.5 oz. Jiffy Corn Muffin Mix. Would it be ok to substitute the corn muffin mix for the cake mix or would it make a noticeable change to the taste? Actually, I’ve never seen Jiffy Cake Mix in any of our stores.
I definitely wouldn’t use cornbread. That won’t work. The jiffy boxed cake mixes are almost always on the bottom shelf on the baking aisle. They are very cheap so the stores don’t feature them prominently. I live other ideas to use above in the Frequently Asked Question section 🙂
I made this for my neighbor who loves cherry cobbler. He sent a message later saying it was the best cobbler he had ever eaten!
We loved this recipe and I loved how easy it was to make! So very good and that almond extract was phenomenal! We love the flavor of almond and I can’t believe I never thought to do that before. Thanks Brandie!
Love hearing that! Thanks so very much! I am a huge almond lover too. I do find that people love the taste or hate it – there is no in between LOL
Probably not unless you make homemade cherry pie filling with them (enough for two pies= 2 – 21 ounce cans).
Thats a good question. I’m really not sure. Sour cherries are very sour. They are usually sweetened while made into a cherry pie filling.
I would love to make this recipe but i don’t think we have small boxes of cake mix in Australia, the only thing i can think of is to use A box mix with the amount that is stated in the recipe & then make cupcakes with what is left over. I would make it using pie apples as i again don’t think we have cherry pie tins here either. I wish we had all the wonderful goodies that are found in the US. Never mind we Aussies know how to adapt. Thank you for a lovely recipe.
We definitely have a lot of baking shortcuts here. You could absolutely use about half a standard-size boxed cake mix. 🙂
I love this recipe! It’s versatile, too! Spice cake with peaches! I’m making the cherry one 1st and will use the frozen cranberry hint! I had to buy a cast iron skillet! I can’t wait! Thank you for the recipe!
Hope you enjoy Jill
Try adding a cup or so of fresh or frozen whole cranberries. You won’t be able to taste the cranberries but they will make taste like it was made with fresh sour cherries. A cousin taught me this trick with cherry pie a while ago and I couldn’t believe how much it tastes like fresh cherries.
Barb – what a fantastic idea! I never thought of that! What a great tip!!!
Tried this recipe last night and it was delicious!!
Yes!! Thanks for coming back to let me know LaShawna!!
Would it come out just as good in any 10inch skillet? Or does a cast iron make it taste better.
Hi Mary! The cast iron skillet gets those edges nice and crispy. But you could certainly use something else. 🙂
The video was hilarious!! I’m glad you don’t take Trolls personally, there is always 1 negative to 10 positives in the bunch. Love this recipe:-)
Loved the video!! So hilarious. Thanks for all you do- especially causing diabetes and posting food that looks like Bleep!!! You all are a blessing and remind me of why I’m a proud southern!!
Blessings
The video was good.and I wan tto make your cherry cobbler as it looks like a quikie with good eye appeal and taste. I did wonder how it got categorized as Chinese though. Must just be more s__ from you bloggers!!!!1
Nana – Oh mercy! I didn’t even notice that. Baahaha – you are so right! Let me get that fixed. I just wanted to see if anyone was paying attention 😉
I died laughing watching your video with the other bloogers. You all are hilarious! I just want to add my two cents with people I hate the most who post. I changed every single thing in your recipe and it tasted like sh*t. So I am giving it zero stars.
Hi Linda! Ha! Glad we could make you laugh! And yes about the changing of the ingredients. I never mind an honest review but I don’t think we can give honest reviews if the recipe and directions weren’t followed exactly. Right?
That is the beauty of the recipe you can use it as a basic and play with it. Other fruit yup…and I love using spice cake with apple filling, This is why I LIKE the Country Cook real recipes real cooks can use. Don’t know about other people but I am sooo tired of recipes for truffles and lobster sauce 😉
Can you use a bigger box cake mix if you use spice cake this sounds delish , I’m makeing the cherry for me I would like to try the apple?
Hi Madonna – you could but you will want to use a bigger skillet or a 9×13 baking dish. 🙂
I think I would like to try this with either apple or blueberry instead of the cherry.
All of this would work great!