Cake Mix Cherry Cobbler
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A copycat recipe for Cracker Barrel’s Cherry Chocolate Cobbler which is only available seasonally, so now you can make this decadent chocolate cherry dessert whenever you’d like!
Chocolate Cherry Cobbler Recipe
Today’s chocolate cherry cobbler is a quick 3-ingredient recipe that results in a rich, dense and gooey cherry chocolate cobbler that tastes remarkably like a black forest cake.
The delicate chocolate crust gives way to a luscious, melty chocolate cake with pops of juicy, sweet cherries throughout.
I usually never like fruit mixed into a baked chocolate dessert and I NEVER put a scoop of ice cream on cake, but for this cherry chocolate cobbler I am willing to break all of my self-imposed food rules.
While a “traditional” cobbler has more of a biscuit-like topping, I would say this is more like a chocolate lava cake, molten cake or chocolate souffle when it comes to the texture (and moisture level) of the chocolate layer, rather than the drier, flakey texture you might come to expect from cobblers. (Some people refer to this type of recipe as a “dump cake” but I’m not a fan of that name, so I’m going to stick with calling it a cobbler. For a crispier top, check out our soda variation in the list below.)
Cake Mix Cherry Cobbler Variations:
- For added crunch, sprinkle on a handful of nuts in between the cherry and chocolate cake layers
- For added chocolate, add a handful (or two) of chocolate chips
- Swap out the cherry pie filling for a different favorite fruit pie filling
- OR Swap out the chocolate boxed cake mix for a different cake flavor
- Use gluten-free cake mix (and filling) for a gluten-free cobbler
- For a crispier cobbler, swap out the butter for 12 oz of lemon-lime soda (like Sprite or 7UP)
Crockpot Cherry Cobbler: You can alternatively prepare this cherry cobbler cake mix recipe in the crockpot. Simply assemble the ingredients in the crockpot (in the same order described below) and set to low for 6 hours, checking after 4 hours.
Instant Pot Cherry Cobbler: I love making desserts in my Instant Pot (like my famous Instant Pot Strawberry Cake). To make this recipe in an Instant Pot, assemble the ingredients in a large Pyrex or Corelle baking dish that fits inside your Instant Pot and cover with foil. Place 1 cup of water in the chamber of the Instant Pot and then add the trivet/stand that came with your Instant Pot, placing the baking dish overtop. Bake for 15 minutes at high pressure, and then natural release.
How to store leftover cherry cobbler: cover the leftover cobbler with foil, or transfer to a food container with a lid. Refrigerate for up to 4 days. (I have not frozen this recipe, but I think you could cover well and freeze for up to two months.)
More Copycat Cracker Barrel Recipes:
- Copycat Cracker Barrel Potato Casserole
- Copycat Cracker Barrel Fried Apples
- Cracker Barrel Copycat Meatloaf from The Cozy Cook
- Copycat Cracker Barrel Mac and Cheese from The Slow Roasted Italian
Cake Mix Chocolate Cherry Cobbler Ingredients
- Can Cherry Pie Filling
- Chocolate Cake Mix
- Melted Butter, or more to personal preference
Scroll down to the printable recipe card for full measurements.
Tip: check out our list of recipe variations above to add a unique touch to this easy recipe.
Kitchen Tools You May Find Helpful
- Measuring Cups and Spoons
- Casserole Dish
- Serving Spoon
How to Make Cherry Cobbler with Cake Mix
Preheat oven to 350F.
Grease a 9″ x 4″ or 8″ x 8″ casserole dish.
Pour the cherry pie filling into the casserole dish.
Sprinkle the cake mix evenly over the cherry pie filling.
Pour the melted butter over the cake mix, covering it as well as possible.
Cover the casserole dish with tinfoil and bake for 15 minutes, then remove the tinfoil and continue to bake until cake mix appears cooked and no pools of melted butter remain, about 15 additional minutes.
Scoop and serve with whipped cream or ice cream.
Grab your free printable recipe card for our cake mix cherry cobbler recipe:
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Cake Mix Cherry Cobbler (Cracker Barrel Copycat)
Ingredients
- 1-24oz Can Cherry Pie Filling
- 1 box Chocolate Cake Mix
- 1/2 cup Melted Butter, or more to personal preference
Instructions
- Preheat oven to 350F.
- Grease a 9" x 4" or 8" x 8" casserole dish.
- Pour the cherry pie filling into the casserole dish.
- Sprinkle the cake mix evenly over the cherry pie filling.
- Pour the melted butter over the cake mix, covering it as well as possible.
- Cover the casserole dish with tinfoil and bake for 15 minutes, then remove the tinfoil and continue to bake until cake mix appears cooked and no pools of melted butter remain, about 15 additional minutes.
- Scoop and serve with whipped cream or ice cream.
- Makes approximately 6-8 servings.
Notes
For a crispier cobbler, swap out the butter for 12 oz of lemon-lime soda.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 213Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 134mgCarbohydrates: 27gFiber: 1gSugar: 1gProtein: 1g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your family loves this easy 3-ingredient dessert recipe as much as mine did!
For more decadent desserts, check out our full dessert recipe collection here:
For more amazing cakes, check out our full cake recipe collection here:
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I made this last weekend for a family gathering and it disappeared in minutes! The combination of the cake mix topping with the cherry filling was absolutely perfect. I’m wondering if this would work just as well with frozen cherries instead of canned?