Cherry Cobbler (Cake Mix)

easymixedberrycobblercakemix2 Looking to make a cake mix cherry cobbler, but want to do it without pie filling? This version substitutes fresh or frozen cherries instead of pie filling. The flavour is incredible and it is super easy to whip up.

2 (16 oz) pkgs frozen cherries or 4 heaping cups, fresh, pitted cherries
1 (15.25 oz) box yellow or white cake mix
½ (1 stick) cup butter, melted

To Serve:
whipped cream or vanilla ice cream

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

In a medium baking dish, add the fresh or frozen cherries. If cherries are frozen they do not have to be thawed. Set aside.

In a mixing bowl, add the dry cake mix. Pour in the melted butter and mix together with a fork until crumbly.

Sprinkle the cake mix mixture evenly over the top of the cherries.

Bake in a preheated oven for 35-40 minutes or until top of crumble is golden brown.

Remove from the oven. Let cool for 5 minutes or more on a wire rack.

Serve warm with whipped cream or vanilla ice cream.

Refrigerate or freeze any leftovers.

Makes 8 servings.

Cook's Notes:

Storage: Store any leftovers covered in the refrigerator. Kept refrigerated, cobbler will keep for up to 3-4 days.
Freezing: I've discovered that freezing the leftovers into individual cups is ideal. A cupcake pan lined with cupcake liners works well. Freeze these and then remove the lined servings into a resealable plastic bag. Reheat your desired servings as you need them.