Alright, so the other day, I got this itch for something sweet, you know? But I wasn’t about to spend hours in the kitchen. I remembered I had a box of yellow cake mix, one of those Jiffy ones, and a can of cherry pie filling stashed away. Figured, why not try that cake mix cherry cobbler thing I’d heard about? Seemed easy enough.
So, first thing, I got the oven going. Cranked it up to, say, 350 degrees Fahrenheit, maybe a bit more, around 175 or 180 Celsius for those of you using that system. While that was heating up, I grabbed a baking dish. Didn’t even bother to grease it, to be honest.
Then, I cracked open that can of cherry pie filling. Just dumped the whole thing right into the dish. Spread it out a bit. That’s the deal with a cobbler, right? The fruit’s on the bottom. It’s not like a pie that’s gotta have that bottom crust. A cobbler’s got the fruit down low, and then you get that doughy stuff on top. Totally different beast from a pie.
Next up was the cake mix. Now, some folks get all fancy, mixing it with melted butter or whatever. I just ripped open that box of yellow cake mix and sprinkled it dry, right over the top of those cherries. Made sure it was mostly even. Then, I grabbed some cold butter, sliced it up into little pats, and just dotted them all over the dry cake mix. Figured that would help it get all golden and delicious. Looked a bit like a dolloped dough on top, or at least that was the idea.
Shoved the whole thing into the oven. Then, the waiting game. Pretty soon, the kitchen started to smell amazing. Sweet, buttery, cherry goodness. That’s always the best part, isn’t it? The anticipation.
After, oh, I don’t know, maybe 40-45 minutes? I peeked. It was bubbling around the edges and the top was getting all golden brown and kinda crusty in spots. Looked about right to me. So, I pulled it out. Careful, that stuff is hot lava!
Let it sit for a bit to cool down, because who wants to burn their tongue off? Then, I scooped a big spoonful into a bowl. And you absolutely HAVE to have it with a scoop of vanilla ice cream. Seriously, don’t skip this part. The warm cobbler with the cold ice cream melting into it? Man, that was good. Simple, but really hit the spot.
We actually had some leftovers, surprisingly. Once it cooled down to room temperature, I just covered the baking dish tight with some plastic wrap. Popped it in the fridge. I read somewhere you can keep it like that for up to 4 days. Haven’t tried freezing this kind of cobbler, but apparently, you can do that too. Good to know, I guess.
So yeah, that was my adventure with the cake mix cherry cobbler. Super easy, not a lot of mess, and pretty darn tasty. If you’ve got a sweet tooth and not a lot of ambition, give it a whirl.
