Cherry Cobbler with Cake Mix

There’s something about cherry desserts that feels like summer, no matter what time of year it is. This cherry cobbler with cake mix is one of those easy, go-to recipes I turn to when I want something sweet, quick, and a little nostalgic.

It’s a favorite at potlucks, family dinners, and weeknight cravings when I don’t want to fuss with pie crust or complicated steps. If you’ve ever had dump cake, this is a similar idea—but better. The mix of sweet cherry pie filling with tart frozen cherries makes it bright and balanced without being overly sweet.

I love the way the toasted almonds give the topping just a little crunch. But even without the nuts, this cobbler is a hit every time. Top it with whipped cream or vanilla ice cream, and you’ve got a warm, crowd-pleasing dessert that feels homemade with very little effort.

You only need one bowl, a baking dish, and about 10 minutes to pull it together. No special equipment. No thawing. No stress.

Ingredient Notes

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

• Yellow cake mix: The base of the buttery topping. You can use white, vanilla, chocolate, or lemon cake mix if you’d like a twist. If you’re into citrus desserts, you’ll also love my lemon bundt cake with cake mix or this moist and vibrant orange juice cake with cake mix.
• Cherry pie filling: Adds sweetness and classic cherry flavor. Combined with frozen cherries, it makes the filling rich but not too sugary.
• Frozen cherries: Balance the pie filling and add freshness. No need to thaw before baking.
• Cornstarch: Helps thicken the filling as it bakes.
• Butter: Adds richness and flavor to the topping.
• Almonds: Crushed and mixed into the topping for texture and nutty depth. Swap or omit as needed.

How to Make Cherry Cobbler from Cake Mix

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below. 

Prepare the topping: Crush the almonds in a resealable bag using a meat mallet (or pulse in a food processor), then mix them in a large bowl with the cake mix and melted butter until crumbly.

Assemble the filling: In a 9×13 casserole dish, stir together the cherry pie filling, frozen cherries, and cornstarch until well combined.

Top and bake: Sprinkle the cake mixture evenly over the cherries and bake for 35–40 minutes, or until the top is golden and the edges are bubbling.

Serve warm with whipped cream or a scoop of vanilla ice cream.

Storage Instructions

Refrigerator: Let the cobbler cool completely, then store in an airtight container in the fridge for up to 4 days.

Reheating:

• Oven: Reheat in a preheated oven at 350°F for 15 minutes or until warmed through.
• Microwave: Heat individual servings for about 40 seconds. Let stand 30 seconds before serving.

Freezer-Friendly: Cool completely, then wrap the whole dish in foil and then plastic wrap to prevent freezer burn and keep frozen for up to 3 months. Thaw overnight in the fridge and reheat as above.

Additions and variations

• Try a different cake mix: chocolate or white cake mix would also work well.
• Add a splash of extract: Almond or vanilla extract adds extra depth to the filling.
• Change the nuts: Pecans or walnuts can replace almonds, or go nut-free.

More Easy Cake Mix Recipes

If you love this easy cherry cobbler, you might also enjoy these other simple, crowd-pleasing desserts made with cake mix:

• Lemon Bundt Cake with Cake Mix
• Blueberry Cobbler with Cake Mix
• Peach Upside Down Cake with Cake Mix
• Orange Juice Cake with Cake Mix
• Chocolate Cherry Dump Cake
• Cake Mix Cookies