4.99 from 467 votes

Cherry Cobbler Recipe

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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. 

Cherry Cobbler Recipe with scoop out of the casserole dish


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 cakeBlackberry 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! 

scoop of cherry pie filling and topping


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.

combine butter, dough mix, and canned pie filling

Bake cherry cobbler for 40-45 minutes or until brown on top.

Let stand to cool (about 5 minutes) before serving warm.

scoop of cherry filling and cobbler out of oven still hot

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.




4.99 from 467 votes

Cherry Cobbler Recipe with Pie Filling

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Cherry Cobbler with canned pie filling is about the easiest cobbler recipe you can make! No fresh cherries, no extra needed - simple dough for a covered cherry mixture that bakes up in 40 minutes and is not only holiday friendly but a family favorite dessert recipe. Quite like a dump cake recipe, this cobbler recipe is even easier with canned filling and buttery flour. No biscuit dough or complicated roll outs needed, this cherry cobbler can use any flavor pie filling to create the custom cobbler flavors you want with the fruit you love to eat. Serve canned cherry cobbler warm over vanilla ice cream and add a bit of Cool Whip Topping. The light golden brown cake crust has about a 10 minute assembly time and comes together ridiculously easy. Considered an upside down cobbler, this dessert recipe helps you enjoy a homemade dessert when you really do not even feel like baking. 


  • 1/4 cup butter which is equal to 4 tablespoons butter
  • 1 cup flour
  • 3/4 cup white sugar
  • 1 teaspoon baking powder
  • 1 cup milk
  • 1 can 21 oz, cherry pie filling


  • 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.
  • 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 butter. Top with dollops of cherry pie filling.
  • Bake for 40-45 minutes or until brown on top.
  • Let stand to cool before serving warm as is or over vanilla ice cream



Serving: 1 | Calories: 267kcal | Carbohydrates: 43g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 156mg | Potassium: 79mg | Fiber: 1g | Sugar: 27g | Vitamin A: 302IU | Calcium: 91mg | Iron: 1mg

Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.

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4.99 from 467 votes
4.99 from 467 votes (456 ratings without comment)

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Recipe Rating


  1. 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.

  2. 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.

  3. 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!!!!

    1. 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!


  4. Can you make this in an 9 x 9 inch square pan?

    1. 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.

  5. Can I use Self Rising Flour instead? Thanks!

    1. Trisha Haas says:

      Typically self rising and regular flour are not interchangeable.


    2. Shannon Campbell says:

      This is sooooo easy and soooooo good, peach is my ultimate favorite.

  6. I assume baking powder is the correct leavening agent, but the video says baking soda. Can you clarify or correct?

    1. 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!

  7. May extra canned cherries be added to the can of pie filling?

    1. Trisha Haas says:

      I dont see why not!

  8. Did you use plan flour ?

    1. Trisha Haas says:

      all purpose flour

  9. Lucky Leaf sells a Premium Cherry Pie Filling and a Cherry cobbler filling. Do you know the difference between the two? The cobbler filling is less expensive.

    1. Canned cobbler filing is thinner than canned pie filling. The lucky leaf premium pie filling also has a lot more cherries per can

  10. BrbnCapBelle13 says:

    This is the easiest cherry cobbler recipe EVER!! I made it for Thanksgiving and it was gobbled up before any other dessert. I wish I had made more than one. Three actually would have satisfied everyone. I’ve handed this recipe out to many. Right now I’m baking two of them. One for me and one for my client. Thank you this delicious recipe!

  11. So I don’t do much baking. Do I use salted or unsalted butter?

    1. Trisha Haas says:

      I use unsalted 🙂

  12. Mary Parker says:

    Delicious and so easy, but it says 6 servings when clearly it’s only 4. 🤣🤣😉

    1. Trisha Haas says:

      Sometimes I think just one…. 🙂

  13. Carol O'Clare says:

    Even easier is 1/2 stick of cold butter in cold baking dish in cold oven. Turn oven on to between 350 to 375 degrees (depending on your oven).
    In mixing bowl, mix equal amounts (1to 1 1/2) cups of self-rising flour, sugar, and milk.
    When butter is melted and just starting to brown, add batter and spoon cherry pie -filling over it.
    Bake approximately 30 minutes (depending on your oven) till brown enough/ dough cooked.) Enjoy!

  14. Deborah G says:

    This was truly an easy and quick recipe to make. I made it in my 8.5×8.5 glass dish and popped it in the toaster oven to cook. I love smaller recipes like this so I don’t have to heat up the large oven. It did because of glass pan and toaster oven take about 10 min more or so to cook but did not burn and came out perfectly browned like I like it. I’m wondering tho has anyone put anything else in the dough like vanilla or something? Seemed a hair bland but would make again. Will try peach next time.

  15. Thank you for the recipe, it is very good.
    the only thing I didn’t care for was the rubbery crust around the edges. I am guessing from the butter.
    but other than that, it is excellent! and with some vanilla ice cream,,,, oh, its so good!

  16. Stephanie says:

    Made today and it was delish. I used an 8×8 pan and cooked an extra 10 mins and it was perfect. So quick and easy. I would use unsalted butter next time (only had salted in the house), but otherwise wouldn’t change a thing!

  17. I used a 1.5 Qt round French white casserole dish. Cooked it for 45 minutes and it was slightly brown but soupy in the middle. I’ve left it in and checked every 10 minutes it’s gotten somewhat better but still jiggly after additional 30 minutes. What have I done wrong.

    1. Trisha Haas says:

      Its likely becuase you used a round dish. Round dishes do not have the same surface as a standard square dish. This makes them thicker, which means much more cook time or uneven cooking.

  18. So, I tried to make this in a 8×8 pyrex, and BY the end of 43 minutes it was not even close to being done. I covered it with Aluminum foil (very carefully so I didn’t burn myself😅) for ten minutes, then uncovered for another 10, and it was perfect. I assume it was just my pan being thicker, but thanks for the recipe!

    1. Trisha Haas says:

      Hi Gabriel, first I am glad you got it to the right temperature/time in your pan. Yes, an 8×8 pan will end up being thicker, thus taking a lot of time in the center section. Great job covering the top w/ aluminum foil so it didnt burn while cooking!

  19. Thank you for such a delicious and easy recipe. I have not been successful when I attempt to make cobblers but this one is the bomb!! It will now be my go to recipe for any future gatherings. I followed the recipe as stated and honestly, when I took it out of the oven I was alarmed at all the butter that was still floating. But, I left it alone and once it cooled down, it was heavenly. Thank you again!!

    1. Trisha Haas says:

      I am so glad this cherry cobbler worked for you. That is my goal. Thank you for coming back to let me know. Much love, trisha

  20. Stephanie says:

    Can I easily double this and use a 13×9 baking dish?

    1. Trisha Haas says:

      When it comes to baking, the issue tends to be the depth. If its too thin, you have to cook with less time as it cooks faster, and if its too thick, the top may burn before the middle is done. A 1-1/2 quart dish holds about 6 cups. In contrast, a 9 x 13-inch dish is typically around 3 inches deep and holds about 14 to 15 cups. This means the larger dish has more than double the capacity. I personally have only made it this way but that shouldnt prevent you from testing it out in a 9 x 13 pan, its just that I cannot suggest actual cooking times.

  21. 1.5 qt meatloaf dish, 350 baked 2hrs.

  22. Wow this was so much better than I expected. I put an extra can of cherries in mine because I like the fruit more than the bread and it was amazing. Best cobbler I have ever made. Will definitely be making this one again

  23. Karen Mccusker says:

    I used an 11”by8” Pyrex dish, followed your recipe, baked for 60 minutes. It was beautiful, sweet and delicious. Thank you
    Karen M

  24. Fantastically easy and Delicious

  25. Can I use self rising flour and no baking soda??

    1. Trisha Haas says:

      Self rising flour isn’t the same as regular flour – so without testing it I would not be 100% sure it would work in the same way. In theory, yes. But recipes really vary when you change ingredients so as someone that shares, I prefer to have an experience with something before I say yes absolutely. If you do try it that way, please come back and share!


  26. My husband can’t have white processed sugar and I can’t eat enriched flour so I used sugar free cherry pie filling, added organic sugar and used organic flour. Wow a fabulous dessert that we both could eat and our guests loved too. Thanks so much!

  27. How can I make this low carb and less sugar?

    1. Trisha Haas says:

      Hi Rita, thank you for taking the time to ask a question. Unfortunately I do not believe cherries in any form are low carb and less sugar. This is probably not the best recipe for someone looking for a diet dessert.

  28. Deb Theriot says:

    I made this for a church potluck. It was a huge hit. Nothing was left. I just took the second one I’ve made out of the oven! This is by far the best and easiest cherry cobbler. I baked mine in a 9 inch deep dish pie plate. Thank you for a quick and delicious dessert.

    1. Trisha Haas says:

      Hi Deb! Thank you for your feedback (which helps everyone looking for a cherry cobbler recipe). Plus I personally love waking up to readers that came back and let me know how it did for them. I appreciate you!


  29. I used canned cherries in heavy syrup more like a juice I mostly drained and Half cup sugar . Vg next time peaches mostly drained. Pie filling too sweet

  30. Paul Grisdela says:

    Make it in a 9 X 9 glass dish and it turns out great. Tried it with other flavors of pie filling (apple, blueberry, peach, etc.) and they’re all good! Easy and quick.

  31. My husband loved it!! Made it in a 2qt square glass baking dish. I cooked it for 40 min and center was still a little soft so I added 10 more min and it was perfect!!!

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