Cherry Cake Mix Cobbler with Nuts

Introduction

The cherry pie filling stays jammy under a crumbly topping made from yellow cake mix, butter, and chopped nuts. The slow cooker handles the work over 3 hours, so you get a hot cobbler-style dessert with very little active prep.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 10 minutes
• Servings: 4

Ingredients

• 1 can (16 ounces) cherry pie filling
• 1 cup yellow cake mix
• ⅛ cup softened butter
• ¼ cup chopped nuts
• Ice cream, as desired

Instructions

1. Pour cherry pie filling into a slow cooker, spreading it evenly across the bottom of the crock.
2. In a medium-size bowl, combine cake mix and butter until the mixture is crumbly.
3. Sprinkle evenly over cherries.
4. Sprinkle nuts evenly over cake mix.
5. Set slow cooker on low, cover and allow to cook for 3 hours.
6. Serve hot, right from the slow cooker, or serve over ice cream, if desired.

Variations

• Swap the cherry pie filling for blueberry pie filling if you want a softer, sweeter fruit layer with less tartness.
• Use white cake mix instead of yellow cake mix for a lighter vanilla-style topping and a slightly less buttery flavor.
• Replace the chopped nuts with chopped pecans for a richer crunch, or leave them out entirely for a softer topping.
• Serve it without ice cream if you want the fruit and cake topping to stay more distinct and less melty.

Tips for Success

• Make sure the butter is softened before mixing it with the cake mix so you get an even crumb instead of dry pockets.
• Spread the cherry pie filling evenly across the crock so the topping cooks at the same rate from edge to center.
• Sprinkle the cake mix mixture over the cherries without pressing it down; that keeps the topping crumbly instead of dense.
• The cobbler is done when the fruit is bubbling around the edges and the topping looks set rather than powdery.
• Serve it soon after cooking for the best texture, since the topping softens as it sits in the slow cooker.

Storage and Reheating

Store leftovers in an airtight container or covered crock insert in the fridge for up to 4 days. You can freeze portions in a freezer-safe container for up to 2 months, but the topping will be softer after thawing.

Reheat individual portions in the microwave for 30 to 60 seconds until hot. For larger amounts, reheat covered in a 300°F oven for 10 to 15 minutes.

FAQ

Can you use a different pie filling?

Yes. Apple, blueberry, peach, or blackberry pie filling all work with the same method and timing.

Can you make this ahead?

Yes. You can mix the cake mix and butter ahead and refrigerate it separately, then assemble and cook when needed.

How do you know when the cobbler is done?

Look for bubbling fruit at the edges and a topping that no longer looks dry or dusty on top. The center should look set, not raw.

Can you leave out the nuts?

Yes. The cobbler will still work, but the topping will have less crunch and a slightly softer finish.