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dish of cobbler with a fork in it

Easy Cherry Cobbler

This easy cherry cobbler comes together quickly with just a few simple ingredients--and you can use fresh or frozen cherries!

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Cooling Time 4 hours
Total Time 55 minutes
Servings 12
Author Kelsie

Ingredients

  • 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

Instructions

  1. Preheat the oven to 350 degrees. Lightly spray a 13- by 9-inch baking dish with cooking spray.
  2. 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.
  3. Sprinkle the cake mix powder over the fruit, then top with the melted butter and the cold water.
  4. Bake for 45 minutes to an hour, until the top is lightly browned and the cherry juices are bubbling.
  5. 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.

Recipe Video

Recipe Notes

  • 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.