Dessert is easier than ever with the super easy, no-fuss, 3-ingredient cake mix cherry cobbler.
There is nothing quite as lovely as a homemade dessert. But after cooking dinner, I’m not always in the mood for getting back in the kitchen for dessert. Certainly, you can make dessert in advance, but busy days don’t always allow for that! Thats why I love this cake mix cherry cobbler!
This cobbler is pretty famous in my family. My sister-in-law has been making it for nearly two decades and it is always a favorite of ours. Lots of request it in lieu of cake for our birthdays.
Prep in Less Than 10 Minutes
This dessert is super easy to make. Ready for the best part? It takes just 3 ingredients! All you’re going to use is cherry pie filling, a ordinary box of cake mix, and a stick of cold butter.
I’ve been asked several times in the past if you can use other pie fillings. Absolutely! I’ve done this with blackberry, apple, and peach. Its always amazing and wonderful. So by all means, switch it up!
Serving & Storing
Cake mix cherry cobbler is best served warm. You can always serve it with ice cream if you desire. Frankly, I love this recipe for entertaining too. It’s such an easy thing to pop in the oven when you are busy getting ready and it’s always a crowd pleaser.
I’ve found it doesn’t need to be refrigerated. However, if you are looking to preserve the freshness a few extra days, I’d certainly recommend putting it into the fridge with a cover. In fact, I’d recommend always covering it.
Learn how to make banana vanilla wafer pudding, a simple layered desert made with fresh bananas, banana pudding and vanilla wafers.
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Today I’m sharing a family recipe and childhood favorite. My mom made this as a kid in the 80’s. Boy did I love it. It was one of my favorite childhood desserts. I remember my mom making it whenever her family would come down from Houston to visit. My mom is one of six. We were five, so there were lots of hungry mouths to feed. I normally don’t like a lot of banana flavored things but this is a good one!
This recipe is very easy to make. I’ve always made if with instant pudding. I’ve honestly never tried it using the hot pudding method. You’ll make the instant pudding according to the package instructions. Normally, it calls for 2 cups of milk per package. I recommend using two packages.
Aditionally, you could stiffen up the pudding a little in the fridge and spread, Personally, I like to pour the pudding over the layers while it’s still liquid. Either method works fine.
I recommend refrigerating for at least two hours before serving, even if the pudding is stiff. If you’ve ever made or had tiramisu, it’s similar. Except instead of ladyfingers, it’s vanilla wafers. As the pudding sets, they soften.
You can store this dish in either an air tight dish or in a well covered pan. it keeps well in the fridge for about four days.