This slow cooker 5-ingredient cherry cobbler is the exact kind of dessert that disappears at family gatherings. My aunt brought it to our Mother’s Day dinner one year, set the slow cooker on the counter, and within minutes every woman in the room was asking how she made it. It’s the definition of low-effort, high-reward: pantry staples, a quick stir-and-dump situation, and the slow cooker does the rest while you handle the rest of the meal (or just relax). The cherries get all bubbly and jammy underneath a golden, sugary biscuit topping that tastes like you spent way more time than you did.
Serve this cherry cobbler warm, scooped straight from the slow cooker into small bowls. It’s perfect with a scoop of vanilla ice cream, a dollop of whipped cream, or even a splash of half-and-half over the top if you like it old-school. For a Mother’s Day or holiday spread, pair it with coffee or hot tea after dinner, or set it on a dessert table with a spoon and stack of bowls so everyone can help themselves. If you’re serving a bigger crowd, this goes nicely after a simple roast chicken or grilled meal, since it feels cozy but not fussy.
Slow Cooker 5-Ingredient Cherry CobblerServings: 8
Ingredients
2 cans (21 ounces each) cherry pie filling
1 box (15.25 ounces) yellow cake mix (dry mix only)
1/2 cup (1 stick) unsalted butter, melted
1/2 cup lemon-lime soda (such as Sprite or 7UP), room temperature
2 tablespoons granulated sugar
Directions
Lightly coat the inside of a 4- to 6-quart slow cooker with nonstick cooking spray or a thin layer of butter to help prevent sticking and make cleanup easier.
Pour the cherry pie filling into the bottom of the slow cooker and spread it into an even layer so the cherries cover the entire base.
In a medium mixing bowl, add the dry yellow cake mix and pour in the lemon-lime soda. Stir with a spoon or spatula just until the mixture is evenly moistened and thick. It will look more like a thick batter or soft dough than a smooth cake batter, and a few small lumps are fine.
Spoon the cake mixture evenly over the cherry pie filling in the slow cooker. Use the back of the spoon to gently spread it out, covering as much of the cherry layer as you can. It’s okay if a little cherry filling peeks through in a few spots.
Drizzle the melted butter evenly over the top of the cake mixture, trying to cover as much of the surface as possible. This helps create that golden, slightly crisp, buttery topping everyone loves.
Sprinkle the granulated sugar evenly over the top of the buttered cake mixture. This will form a light, crackly, sugary crust as it cooks.
Cover the slow cooker with the lid and cook on HIGH for 2 to 2 1/2 hours, or on LOW for 4 to 4 1/2 hours, until the topping is set, puffed, and golden around the edges. The cherry filling should be bubbly around the sides. Avoid lifting the lid in the first 90 minutes so the topping can cook through properly.
Once done, turn off the slow cooker and let the cobbler sit, covered, for about 10 to 15 minutes. This helps the filling thicken slightly and makes it easier to scoop while still staying warm and saucy.
To serve, scoop the warm cherry cobbler into bowls, making sure to get some of the deep red cherry filling and the golden biscuit-like topping in each serving. Garnish with ice cream or whipped cream if desired. Keep the slow cooker on WARM if serving over a longer period, up to about 1 1/2 to 2 hours.
Variations & Tips
For a little extra flavor, you can add 1 teaspoon of vanilla or almond extract to the cherry pie filling before spreading it in the slow cooker, though this would technically add a sixth ingredient. You can also swap the yellow cake mix for white cake mix or French vanilla cake mix for a slightly different flavor. If you like a bit of texture, sprinkle 1/4 cup sliced almonds or chopped pecans over the top along with the sugar before cooking. To tone down the sweetness, use one can of cherry pie filling plus 2 cups of frozen pitted cherries (no need to thaw), and add 2 tablespoons of sugar to the fruit before topping with the cake mixture. For a mixed-fruit version, replace one can of cherry pie filling with apple or blueberry pie filling. Food safety tips: Keep canned pie filling and dry cake mix stored in a cool, dry place and check expiration dates before using. Do not leave the finished cobbler at room temperature for more than 2 hours; after serving, cool leftovers, transfer them to an airtight container, and refrigerate for up to 3 to 4 days. Reheat individual portions in the microwave until steaming hot. When using the WARM setting on your slow cooker for serving, limit that time to about 2 hours to keep the dessert in a safe temperature range and maintain the best texture.
