Raspberry Cake Mix Cobbler

Last weekend, I had a hankering for a dessert that my mom used to make when I was growing up.  I can't tell you how many years it's been since I even had it, but all of a sudden, it sounded like the best thing in the world.  So I called my mom who immediately knew what I was talking about.  I got ready to write down the ingredients but the list was so short I didn't even have time to grab my pen. "3 ingredients?"  I asked her.  "Are you sure?"  She assured me that was all and with disbelief I finished the call.

Due to some things out of my control, I didn't have time to make it that night.  Or the next.  Finally it was Sunday and I knew I'd have time to make it because we weren't going anywhere for dinner.  I pulled out the ingredients and my husband asked what I was making: "Um, it's a pie filling cake thing with cake mix and butter."  We never had a name for it growing up and even as I was typing this post, I wasn't sure what I should call it.  I finally settled on cake mix cobbler because that seemed like the closest thing to what it is.  Besides delicious, that is. *wink*

This is a great dessert to make for your family or a smaller gathering and is quick and easy to throw together.

To make this, you need the following ingredients:

• 1 (16.5-oz) box of yellow cake mix
• 3/4 c. butter, melted
• 1 (21-oz) can of pie filling (raspberry, blueberry, blackberry)
• finely chopped walnuts (optional)

First, preheat the oven to 350 degrees F.

Next, coat an 8x8, 9x9 or 11x7 pan with cooking spray.

Pour the pie filling into the bottom of the pan and spread it out as evenly as possible.

Sprinkle the dry cake mix over the top of the pie filling, distributing evenly.  If you decide to use the chopped walnuts, sprinkle some over the top.  This is how we made it growing up, but my husband has a tree nut allergy so no walnuts for us. *sigh*

Melt the butter in the microwave and drizzle over the top of the dry cake mix. 

Note: Because I used an 8x8 pan, I actually spread about half of the cake mix and then poured half of the butter and then used the rest of the cake mix and poured the rest of the butter on top.  I did this because the smaller pan makes the cake mix layer thicker, but if you use an 11x7 pan, you wouldn't need to do this step.

Put it in the oven for 20-35 minutes.  Start checking for doneness at 20 minutes and then go at 3-5 minute increments after that.  You'll know it's done when the edges start turning a golden brown and it's not wet to the touch.  (Although be careful because it's super hot!)

Serve warm or cool with whipping cream or ice cream.  This is a sweet dessert and vanilla ice cream seemed to cut the sweetness a little bit.  Even though this is only an 8x8 pan, the portion sizes are a little smaller due to the sweetness so you could probably serve 6-8 people.  Or just yourself.  I won't tell. *wink*

Raspberry Cake Mix Cobbler
serves 6-8

Ingredients:

• 1 (16.5-oz) box of yellow cake mix
• 3/4 c. butter, melted
• 1 (21-oz) can of pie filling (raspberry, blueberry, blackberry)
• finely chopped walnuts (optional)

Directions:

1.  First, preheat the oven to 350 degrees F.
2. Next, coat an 8x8, 9x9 or 11x7 pan with cooking spray.
3. Pour the pie filling into the bottom of the pan and spread it out as evenly as possible.
4. Sprinkle the dry cake mix over the top of the pie filling, distributing evenly.  (If you decide to use the chopped walnuts, sprinkle some over the top.)
5. Melt the butter in the microwave and drizzle over the top of the dry cake mix.  Note: Because I used an 8x8 pan, I actually spread about half of the cake mix and then poured half of the butter and then used the rest of the cake mix and poured the rest of the butter on top.  I did this because the smaller pan makes the cake mix layer thicker, but if you use an 11x7 pan, you wouldn't need to do this step. 
6. Put it in the oven for 20-35 minutes.  Start checking for doneness at 20 minutes and then go at 3-5 minute increments after that.  You'll know it's done when the edges start turning a golden brown and it's not wet to the touch.
7. Serve warm or cooled with whipping cream or ice cream.
8. Store covered in the fridge for up to a week.