Cherry Cobbler Cake Recipes

EASY CHERRY COBBLER

Steps:

• Preheat oven to 400 degrees. Pour cherries in bottom of 9x13 inch pan.
• Sprinkle dry cake mix (usually around 3/4 of bag is enough) over cherries and do not stir.
• Pour melted butter over cake mix; sprinkle nuts on top.(optional) Do not mix.
• Bake at 400 degrees for 30 minutes, or until set.

CHERRY COBBLER CAKE

Steps:

• Cream 1/2 cup sugar (1/4 cup Truvia) and butter together. Sift together flour, salt and baking soda and add to creamed mixture. Mix in milk and vanilla. Spread in buttered 8 x 8 baking dish.
• In a bowl mix fruit with 1 cup sugar, pour in 1 cup juice (from the can). Cover batter with fruit mixture in baking dish.
• Bake at 350 degrees F. for 45 minutes. Serve hot with vanilla ice cream.

CHERRY COBBLER

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line the inside of a Dutch oven with aluminum foil.
• Spread cherry pie filling in an even layer into the bottom of the Dutch oven. Sprinkle cake mix over the pie filling; top with a layer of brown sugar. Dot the top with butter pieces. Put lid on the Dutch oven.
• Bake in preheated oven until the top is golden brown, 45 to 90 minutes.

CHERRY COBBLER CAKE

Steps:

• Preheat oven to 350*.grease and flour 13x9 baking pan.
• Combine cake mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes.
• Pour into pan.
• Combine sugar, cornstarch in large bowl. Add cherries with juice, melted butter and almond extract and 8-12 drops of red food coloring. Stir until blended.
• Spoon cherry mixture over batter.
• Bake at 350* for 60-65 minutes or until golden brown. Serve warm or cold with whipped topping.

FRESH CHERRY COBBLER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place the butter in a 9x13 inch baking dish, and place in the oven to melt while the oven is preheating. Remove as soon as butter has melted, about 5 minutes.
• In a medium bowl, stir together 1 cup of flour, 1 cup of sugar, and baking powder. Mix in the milk until well blended, then pour the batter into the pan over the butter. Do not stir.
• Rinse out the bowl from the batter, and dry. Place cherries into the bowl, and toss with the remaining 3/4 cup of sugar and 1 tablespoon of flour. Distribute the cherry mixture evenly over the batter. Do not stir.
• Bake for 50 to 60 minutes in the preheated oven, until golden brown. A toothpick inserted into the cobber should come out clean.

4-INGREDIENT SLOW COOKER CHERRY COBBLER

Steps:

• Grease a slow cooker.
• Mix cake mix and melted butter together in a bowl until butter is evenly distributed and mixture is crumbly.
• Place pie filling in the prepared slow cooker. Sprinkle cake mix-butter mixture evenly over top, then sprinkle with walnuts.
• Cover and cook on Low for 4 hours or on High for 2 hours.
• Allow to cool for at least 20 to 30 minutes before serving.

CHERRY COBBLER

Steps:

• Drain cherries, reserving 1-1/4 cups juice; set aside. Discard remaining juice. In a large saucepan, combine the sugars, cornstarch, cinnamon and nutmeg; stir in lemon juice and reserved cherry juice until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly., Add cherries; pour into an ungreased 9-in. square baking pan. For topping, combine the flour, sugar, baking powder and salt; cut in butter until crumbly. Stir in enough milk to moisten. Drop by tablespoonfuls over cherries. Bake at 450° for 10-13 minutes or until golden brown.