Cherry dump cake

Cherry cobbler with cake mix is a super-simple recipe that’s guaranteed to knock your socks off. Cherry dump cake won’t believe how easy it is to make, too! Cherry cobbler with cake mix is a super-simple recipe that’s guaranteed to knock your socks off.

Between the sweet-tart fruity filling and the rich, buttery top, this classic American dessert is all about wonderful contrasts. Enter your email below and we’ll send the recipe straight to your inbox! Together, the layers create a beautiful harmony. It’s incredibly flavorful and a cinch to make to boot. Calling for only three simple ingredients, this is the perfect dessert for a spontaneous craving.

Want a piece of this cherry cobbler with cake mix? Cherry Cobbler with Cake Mix  Cobblers are a fantastic way to showcase your favorite fruits and berries. And this recipe might just be the best of them. I mean, does it get any better than vibrant cherries? With a buttery crumble on top and a delicious filling at the bottom, this cobbler hits all the right notes. It may be simple, but it’s definitely a treat.

It tastes amazing on its own, but more so with a scoop of ice cream on top! The contrast between the warm cobbler and cold ice cream is a match made in heaven. I know you’re already drooling, so I won’t make you wait any longer. What is the Difference Between a Dump Cake and a Cobbler? The difference between a dump cake and a cobbler is that you don’t need to mix anything when making a dump cake. Instead, you just pour cake mix over a fruity filling and let it bake. In contrast, you need to mix the cobbler topping, which can be biscuit-like, cake-like, or crumbly, like shortbread.

Sometimes you’ll need to add a few knobs of butter, and sometimes it does need a little mixing. But in general, the concept is: dump, bake, eat! This will leave you with a dish that’s warm, gooey, and quite cakey. That’s because the cake mix absorbs the fruit juice. Cobbler, on the other hand, has two distinct layers. I prefer a crumbly topping, which will become crispy around the edges and stay buttery in the middle.

But you can also have something thicker and more tender, like biscuits. Either way, you need to make this topping and pour it over the fruit. That said, this cherry cobbler is a type of dump cake with a layer of cherry pie at the bottom and a cake mix-based crumble on top. You’ll bake the cobbler at 375 degrees Fahrenheit.

If using a glass baking dish, grease it with butter or baking spray to prevent the fruit from sticking to the bottom. Skip this step if using a metal or non-stick pan. Next, pour the cherry pie filling into the baking dish and spread it evenly over the bottom. It should be covered completely with none of the baking dish peaking through.

If you see the glass or metal of the tin, chances are the fruity filling is too thin and it will burn. Prepare the crumble mixture by whisking together the cake mix and melted butter. Be sure the butter has cooled to room temperature before proceeding with this step, otherwise, the mixture will be wet, instead of crumbly. I like to use white or vanilla cake mix for this recipe, but you can also try yellow or other variants as well.

Sprinkle half of the crumble mixture on top of the pie filling. Then give it a gentle whisk to saturate the crumble lightly. It shouldn’t be completely blended with the fruit filling. Instead, swirl it lightly with a spoon or fork. Sprinkle the rest of the crumble and pat it down with a rubber spatula to saturate the bottom.