Cherry Cobbler

Well, we had a great Spring Break! Did you? I've seen lot's of posts from the beach, from the mountains, from Grandma's house... I hope that everyone is doing well and enjoyed some down time. I sure did. Now it's back to "real" life... at least until Summer Vacation!

 Do you ever make the little recipes that you find in the newspapers, magazine adds and coupon booklets? Well I do. I found this gem in the coupons in the Sunday mail a while ago and I love it.

This is the easiest Crumb Cake that I have ever made!

I love recipes that I don't have to buy special ingredients for or plan an afternoon making. 

We had a block party over the weekend and this is what I brought for dessert!

Everyone loved it!

Now, I will admit, the first time I made this, I baked it in individual baking cups and it was a total disaster! I mean COMPLETE FAIL in the looks department! The yeast in the mix caused the base to puff up so much that it completely overflowed and made a mess of my oven. It may have looked ugly, but it sure did taste good!

On the second attempt, I made it in the 9x13 pan and it worked out GREAT!

Here's what you need:

1 package (18 oz) Yellow Cake mix

1 cup flour

1 packet yeast

2/3 cup warm water

2 eggs

2 cans (21 oz) cherry pie filling

1/2 cup butter

Sugar Glaze: 1 cup powered sugar, 2-4 teaspoons milk

Here's what you do:

Measure 2 cups of the cake mix and combine with the flour and yeast. 

Add the water and stir. Add the eggs and stir. It will be a thick, sticky glob - just get it all blended together. Use the back of a spatula to flatten the mix into the bottom of a 9x13 pan. 

Add the 2 cans of cherry pie filling to the pan. 

In a separate bowl, combine the rest of the cake mix with the butter and mash with a fork and then use your fingers to combine. Think about making biscuits - it kinda like that. 

Then sprinkle the butter mixture over the cherries and bake at 350 degree F for 40 - 45 minutes.

Cool on a wire rack and make the glaze. Drizzle over the warm cake and serve!

This would also be great with peach or strawberry pie filling as well.

Also, I will figure out how to make this in individual sizes. 

Easy Cherry Cobbler

by Pint Sized Baker

Prep Time: 20 minutes

Cook Time: 45 minutes

6043746

Ingredients

Cherry Cobbler

• 1 package (18 oz) Yellow Cake mix
• 1 cup flour
• 1 packet yeast
• 2/3 cup warm water
• 2 eggs
• 2 cans (21 oz) cherry pie filling
• 1/2 cup butter

Sugar Glaze

• 1 cup powered sugar, 2-4 teaspoons milk

Instructions

Measure 2 cups of the cake mix and combine with the flour and yeast.

Add the water and stir. Add the eggs and stir. It will be a thick, sticky glob - just get it all blended together. Use the back of a spatula to flatten the mix into the bottom of a 9x13 pan.

Add the 2 cans of cherry pie filling to the pan.

In a separate bowl, combine the rest of the cake mix with the butter and mash with a fork and then use your fingers to combine. Think about making biscuits - it kinda like that.

Then sprinkle the butter mixture over the cherries and bake at 350 degree F for 40 - 45 minutes.

Cool on a wire rack and make the glaze. Drizzle over the warm cake and serve!

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Enjoy!

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