This easy cherry cobbler comes together in just a few minutes with simple ingredients. And since you can use fresh or frozen cherries, this is a recipe you can make any time of year!
If there’s a more perfect dessert for summer, I don’t know what it could be. This easy cherry cobbler is a must when cherries are in season!
Juicy cherries with a sweet cake topping—top it with some ice cream and what could be better?
Why you’ll love this easy cherry cobbler:
- You can use fresh or frozen cherries in this recipe
- You don’t need a mixer or any special equipment; the whole cobbler is made in the baking dish
- All of the ingredients are readily available at the grocery store and most you probably have in your kitchen right now
- The cobbler keeps really well in the fridge so it’s a wonderful make-ahead dessert for potlucks
How to make cake mix cobbler
- Arrange coarsely chopped cherries in a 13- by 9-inch baking dish
- Sprinkle with jello and sugar
- Top with cake mix, water, and melted butter
- Bake for 45 minutes, until the topping is golden and the cherry juices are bubbling
- You can adjust the amount of sugar you use based on how sweet or tart your cherries are (if they’re really sweet I use just a couple of tablespoons)
- The cherries can be fresh or frozen. If you use frozen, don’t defrost them first
- You’ll need about 15 to 16 ounces of cherries to get 4 cups
- You’ll use both the powdered jello and the powdered cake mix—don’t mix them with the other ingredients listed on the box
- Be sure to use salted butter; it makes a big difference. If all you have is unsalted, you can mix a 1/2-teaspoon of salt into the butter after you melt it
- You can serve your cobbler warm but it’s MUCH easier to serve if you let it cool for at least a couple of hours so it can set up a bit. It tends to be soupy when it’s warm. I usually make it the night before and serve it cold the next day
How to store your cobbler
You can store leftover cake mix cherry cobbler in the fridge, covered, for 4 or 5 days. Be sure to cool the cobbler completely before covering and popping in the fridge—if you cover it while it’s warm it could sweat.
You can also freeze leftover cobbler for about 2 months. I portion it out into plastic storage containers, then just take the lid off and pop it in the microwave to defrost.
Ideas for variations
If you want to mix things up a little, this recipe is really forgiving—you don’t have to use cherries alone!
As long as you stick with about 4 cups of fruit you can use pretty much any combo you can think of. A few delicious options:
- Cherries and blueberries
- Peaches and raspberries
- Rhubarb and strawberries
You can also use different jello flavors and/or cake mix flavors.
If you make a peach-raspberry cobbler you could use peach jello and white cake mix. For strawberry rhubarb cobbler, try strawberry jello.
Did you make this easy cherry cobbler? That’s great! Let me know what you think with a comment and a rating below. And post a pic on Instagram! Tag @theitsybitsykitchen so I can see your creations!
This easy cherry cobbler comes together quickly with just a few simple ingredients--and you can use fresh or frozen cherries!
- 4 cups pitted and coarsely chopped sweet cherries*
- 3- ounce box cherry jello
- 1/4 cup granulated sugar
- 15.25- ounce box white or yellow cake mix**
- 1/2 cup salted butter melted
- 2 cups cold water
- Preheat the oven to 350 degrees. Lightly spray a 13- by 9-inch baking dish with cooking spray.
- Pour the chopped cherries into an even layer in the bottom of the baking dish. Sprinkle the powdered jello over that, then sprinkle the sugar evenly over that.
- Sprinkle the cake mix powder over the fruit, then top with the melted butter and the cold water.
- Bake for 45 minutes to an hour, until the top is lightly browned and the cherry juices are bubbling.
- You can serve your cobbler warm but it’s MUCH easier to serve if you let it cool for at least a couple of hours so it can set up a bit. It tends to be soupy when it’s warm. I usually make it the night before and serve it cold the next day.
- Uneaten cobbler can be stored in the fridge, covered, for 4 or 5 days or frozen (tightly wrapped) for up to 2 months.
- *The cherries can be fresh or frozen. If you use frozen cherries DO NOT defrost them first. Just layer the ingredients over them while they’re frozen.
- **I used Pillsbury Moist Supreme yellow cake mix but you can use whatever brand you prefer as long as it’s roughly 15.25 ounces.
- You’ll need about 15 to 16 ounces of cherries to get 4 cups. Be careful when you’re chopping them because they roll—you’ll want to use a sharp knife.
- Depending on how sweet your cherries are, you can adjust the amount of sugar you use; if they’re really sweet I cut the sugar to a couple of tablespoons. If they’re sour (or if you just prefer your desserts extra sweet) you can add a little more sugar than called for.
- Be sure to use salted butter; it makes a big difference. If all you have is unsalted, you can mix a 1/2-teaspoon of salt into the butter after you melt it.
- Sometimes when you make a cake mix cobbler like this you end up with a few pockets of dry cake mix on top; if that bothers you, stir the cake mix, water, and butter together in a bowl until smooth before pouring it over the cherries/sugar/jello. Smooth the batter over the top with a rubber spatula as necessary, making sure to cover all of the fruit.