Cake Mix Cobbler (Dump Cobbler)
Description
Cake mix cobbler is a simple dessert made by layering fruit filling, dry cake mix, and butter, then baking until bubbly and golden. The result is a crisp, buttery topping with a soft, jammy fruit base—perfect served warm with ice cream or whipped cream.
Ingredients (Serves 6–8)
Fruit Base
- 2 cans (21 oz / 595 g each) fruit pie filling
(peach, cherry, apple, blueberry, or mixed berries)
OR - 4–5 cups fresh or frozen fruit
- ½–¾ cup sugar (adjust to fruit sweetness)
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tbsp cornstarch (optional, for fresh fruit)
Topping
- 1 box (15.25 oz / 432 g) yellow cake mix
- ¾ cup (170 g) unsalted butter, melted
- ½ tsp ground cinnamon (optional)
Instructions
- Preheat oven to 175°C (350°F).
- Prepare the fruit base
- If using pie filling: spread evenly in a greased 9×13-inch baking dish.
- If using fresh or frozen fruit: toss fruit with sugar, lemon juice, vanilla, and cornstarch, then spread in dish.
- Add cake mix
- Sprinkle dry cake mix evenly over the fruit. Do not mix.
- Add butter
- Drizzle melted butter evenly over the cake mix, covering as much surface as possible.
- Optional spice
- Sprinkle cinnamon over the top if desired.
- Bake uncovered for 40–45 minutes, until the top is golden and the fruit is bubbling.
- Cool slightly before serving.
Tips for Success
- Spread butter evenly to avoid dry powdery spots
- Do not stir layers—this creates the cobbler texture
- Place baking dish on a foil-lined tray to catch drips
- Let rest 10–15 minutes before serving for best consistency
Variations
- Chocolate Cobbler: Use chocolate cake mix with cherry filling
- Spiced Apple Cobbler: Add nutmeg and extra cinnamon
- Pineapple Coconut: Use crushed pineapple and white cake mix
- Berry Lemon: Use lemon cake mix with blueberries
Serving Suggestions
- Vanilla ice cream
- Whipped cream
- Custard or pouring cream
Storage
- Store covered in the refrigerator for up to 4 days
- Reheat in oven or microwave before serving