Skip the complicated old fashioned recipes and opt into ease! You won’t be sacrificing any flavor at all whipping up this simple cherry cobbler (that uses canned pie filling and topping) for a rich, sugary, deliciously perfect taste. Homemade cake combines with the cherries to provide a dense, rich flavor that is delicious warm out of the oven or left to cool and put right on ice cream.
Easy Holiday Desserts, Oh My!
Ooh, the holidays are nearly here and that makes baking, dumping, mixing and EATING! (can you guess which one of those things are my favorite??) Now I typically focus on cooking side dishes, but I can never turn down a super easy dessert that can feed a crowd and requires no skill levels. I am also a major fan of pie filling recipes.
Canned Pie Filling for the win!
No cutting fruit, no skinning fruit, just all the perfect sweetness waiting for you! Plus, let me be honest, I am the queen of good intentions. Ill go out, purchase fruit for a pie, and then let it go bad in a week. Canned fruit cuts down on waste and because I keep a few varying cans in my pantry, is ready when I am!
If you are looking for a dump cake style, easier than pie (WAY easier than pie) cobbler, you will really enjoy the ease. Let’s get started on that baking!
Cherry Cobbler with Pie Filling
Just like a dump cake recipe, this cherry cobbler takes the work out of baking. Just a little mixing and pop in oven, for a delicious scoopable cobbler recipe that is just as good alone as it is over some vanilla ice cream. This recipe checks all the marks – simple, low kitchen time, and everyone in my family ate it with no complaining! *you may be asking yourself who complains about dessert, but I can assure you that its been done around here.*
- 1/4 cup, (which is equal to 4 tablespoons) of butter
- 1 cup all purpose flour
- 3/4 cup white sugar
- 1 teaspoon baking powder
- 1 cup milk
- 1 can, 21 oz, cherry pie filling
RELATED RECIPES: Pumpkin Pie Dump cake, Blackberry Cobbler, Peach Dump Cake, Crock Pot Blueberry Dump Cake, Crock Pot Apple Dump Cake
Common Cobbler Questions
Can you alter the pie filling to other flavors? Absolutely! There are many other delicious canned pie fillings that fit the bill here to easily alter this recipe to your favorite fruit. Try apple, peach, blueberry or mixed berries for a whole smorgasbord of flavors to dish.
What about cake mix or Bisquick as the “cobbler” dough? I haven’t actually used a cake mix as an alternative to this cherry cobbler recipe, but I have a pretty good idea that it would work just fine. Just make sure the cake mix is baked (toothpick method works great to me) and you should be good to go!
How to make Cherry Cobbler the Easy Way!
Add butter to a 1-1/2 quart casserole dish and place into a cold oven. Preheat the oven to 350 and let butter melt while the pan warms up.
In a mixing bowl, add flour, sugar, and baking powder and mix well. Stir in milk until combined.
Once butter is melted, pour batter into pan with the butter.
Top dough mixture with dollops of cherry pie filling.
Bake cherry cobbler for 40-45 minutes or until brown on top.
Let stand to cool (about 5 minutes) before serving warm.
If you tried this recipe and love it, or had an alterations that worked, please share in the comments below! I love hearing your changes and all feedback help others that may try this recipe.
~Trisha
Comments & Reviews
Teresa says
I made this tonight for my sister’s birthday and it was a hit! So glad to have found this recipe that comes together so easy.
Christina M. says
I made this tonight and after 40 minutes, it was like soup in the middle. The top burned so I peeled the top off and popped it back in the oven hoping to salvage it. Unfortunately, that didn’t work well. I’m really sad as I was really in the mood for cherry cobbler. Not sure where I went wrong? I followed the video step by step.
Christina M. says
Ok. SO, I’d like to update my last review. I’m not sure where I went wrong….but I’m sorta glad I did. I can’t imagine how much better this would be had I not gone wrong, because it is fabulous! My husband peeled the top layer off and we popped it back in the oven in increments of 10 minutes as to not burn it. The new top layer didn’t brown too much which is good because we kept the original top layer and broke it up and added to our bowls. OMG. Fabulous! I’d also like to thank Trisha for reaching out and trying to help me diagnose where I went wrong. Will definitely add this to the dessert rotation and hope that I burn the top layer again!!!!
Trisha Haas says
I am so glad to wake up to this! And so glad you gave it another shot after we spoke in email. While I don’t like to see any burns in recipes, ovens are so hard to diagnose and the real positive point is that you made the recipe work. I am so happy and thanks for updating!
Trisha
Diane W says
Can you make this in an 9 x 9 inch square pan?
Trisha Haas says
so a 9×9 is a 2 quart casserole dish and should work fine but will thin out the amount of cake in the pan and likely cook quicker. It would just be something you have to check prior to the cooking times I have set forth. Try checking it about 10 minutes prior.
Kim says
Can I use Self Rising Flour instead? Thanks!
Trisha Haas says
Typically self rising and regular flour are not interchangeable.
Trisha
Monica says
I assume baking powder is the correct leavening agent, but the video says baking soda. Can you clarify or correct?
Trisha Haas says
Its baking powder. I think I had a brain lapse when I was typing video text. Now I have to figure out how to fix that!
Meliss says
May extra canned cherries be added to the can of pie filling?
Trisha Haas says
I dont see why not!
Phyllis says
Did you use plan flour ?
Trisha Haas says
all purpose flour