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Juicy berries are topped with a buttery topping in this easy and delicious Berry Cobbler with Cake Mix dessert! Top with a scoop of vanilla ice cream and you’ll be in dessert heaven!
Some call it a dump cake, some call it a cobbler. But no matter what you wanna call it, it’s delicious either way!
Why I Love this Recipe
- You can use fresh OR frozen fruit! I tend to use fresh fruit in the summer during peak berry season and use frozen berries in the winter months.
- It’s a SUPER easy recipe. I love a dessert I can throw together in just a few minutes and this recipe checks that box!
- Customizable! You can choose your combination of berries (I like a mix of raspberries, blueberries and blackberries). You can also do a combination of berries and other fruits such as peaches, cherries and plums!
Ingredients Needed (Amounts in recipe card below)
- Mixed Berries – You can use fresh berries, frozen berries or a combination of both.
- White Sugar
- Cornstarch
- Lemon Juice – Bottled or fresh will work.
- Cake Mix – A box of yellow cake mix is my preference, but white cake mix, vanilla cake mix OR lemon cake mix are also really nice options.
- Butter – I prefer to use salted butter, but unsalted will work great, too!
How to Make this Cake Mix Cobbler
Add the fruit to the bottom of the pan. Sprinkle with sugar, cornstarch and lemon juice. Give it a stir.
Melt the stick of butter and combine it with the cake mix until it’s crumbly.
NOTE: You can also just sprinkle the dry cake mix on top and drizzle the melted butter on top. I prefer to mix it so there are no pockets of dry cake mix in the finished dessert!
Sprinkle the cake mix crumbles on top of the berries.
Bake for 45-50 minutes or until bubbly around the edges and the top of the cobbler is golden brown.
Let the cobbler cool for a bit on the counter so the berry filling can set up a bit.
Serve warm with a scoop of ice cream and enjoy!!
Frequently Asked Questions
Let the cobbler cool to room temperature then cover with plastic wrap or transfer to an airtight container. Refrigerate for up to 5 days.
Absolutely. Simply swap the yellow cake mix out for a gluten free cake mix and you’ll be good to go!
The next time you want some cobbler, simply warm a small bowl of cobbler in the microwave.
Sure! You can decrease the sugar to 1/3 cup or replace it with a sugar replacer such as Splenda. You can also use a sugar-free cake mix if you’re watching your sugar intake.
Other Easy Dessert Recipes
Berry Cobbler with Cake Mix
Equipment
- One 9×13-inch baking dish
Ingredients
- 2 pounds mixed berries fresh or frozen*
- 2/3 cup sugar
- 1/4 cup cornstarch
- 2 tablespoons lemon juice
- One box yellow cake mix
- 1/2 cup butter melted
Instructions
- Preheat oven to 350℉.
- Spread the berries into the bottom of a 9×13 inch baking dish.2 pounds mixed berries
- Sprinkle with sugar, cornstarch and lemon juice. Stir gently and set aside.2/3 cup sugar, 1/4 cup cornstarch, 2 tablespoons lemon juice
- In a mixing bowl, stir together the dry cake mix and melted butter until crumbly.One box yellow cake mix, 1/2 cup butter
- Sprinkle the cake mix over the berries.
- Bake for 45-50 minutes, or until bubbly around the edges and golden brown on top. If the top is browning before the berries are nice and bubbly, cover the pan with foil until done (this will prevent the topping from getting too dark).
- Let sit for at least 15 minutes to cool and thicken a bit. Serve warm with ice cream or whipped topping, if desired.
Notes
- I use a frozen bag of mixed berries that has blueberries, raspberries and blackberries. You can also use a blend with strawberries.
- No need to thaw the berries if frozen.
Hi! I had a question… if I did 4 lbs of berries should I double the cornstarch, sugar and lemon juice?
Yes! That’s correct. Enjoy!! ~Kelsey
If you have to store it, can we reheat it? Or does the taste change?
Thank you!
Storing and reheating won’t change the flavor but the texture may change a bit (the topping will be softer). I like to put a scoop of leftover cobbler in the microwave for 15-20 seconds and top it with ice cream! ~Kelsey
Has anyone tried this using a gluten free boxed cake mix?