Cake Mix Cobbler
There’s nothing better than a dessert that’s both simple to make and totally delicious, and Cake Mix Cobbler checks all the boxes. It’s the recipe you can throw together in no time, whether for a weeknight treat or a last-minute potluck. No fancy ingredients (only 3!) or complicated steps—just pure, easy comfort food.
What makes this cobbler so special? It starts with a base of juicy, sweet-tart frozen fruit, gets topped with a box of cake mix (yes, straight from the package!), and then a fizzy splash of Sprite ties it all together. The result? A golden, bubbly cobbler with a perfectly crisp topping and a warm, gooey filling that’ll have everyone coming back for seconds.
This recipe is a lifesaver for busy days or when you need to satisfy a sweet tooth fast. Serve it warm with a scoop of vanilla ice cream for the ultimate comfort food experience. Trust me, once you try it, you’ll keep it in your dessert rotation forever!
Why You’ll Love This Recipe
- Incredibly Easy: Just three ingredients and no mixing bowls required—perfect for when you need a dessert in a pinch.
- Customizable: Use your favorite frozen fruits or mix things up with whatever you have on hand.
- Minimal Cleanup: Everything happens in the baking pan, so there’s hardly any mess.
- Crowd-Pleaser: The combination of bubbly, fruit-filled goodness and a golden cake topping is always a hit.
- Great for Any Occasion: Perfect for family dinners, potlucks, or a sweet treat on a busy day.
Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
- Frozen Mixed Berries: The cobbler’s juicy base that gets warm and bubbly as it bakes.
- White Cake Mix: Creates the golden, crumbly topping that makes this cobbler irresistible.
- Sprite or Clear Pop: Adds the perfect amount of moisture and sweetness to bring the topping together while creating a lightly crisp texture.
How to Make Cake Mix Cobbler
Follow along to learn how to make cake mix cobbler!
- Step One: Preheat the oven to 350°F.
- Step Two: Spread the frozen fruit in a 9×13-inch baking pan.
- Step Three: Sprinkle the cake mix evenly over the top of the fruit. Tip: Gently massage the cake mix while still in the bag to break up any lumps.
- Step Four: Pour 2 cups Sprite evenly over the top of the cake mix to cover. Tilt the pan back and forth to help cover the dry cake mix. Add more Sprite (½ cup or more) if you notice some dry spots. Adding too much Sprite may create too much liquid on the bottom so be aware.
- Step Five: Bake for 45 minutes or until the berries are cooked and the top is browned. Let cool for about 5 minutes before serving. Top with vanilla ice cream, if desired.
What to Serve With It
- Vanilla Ice Cream: The classic pairing—its creamy coolness melts into the warm cobbler for a heavenly bite.
- Whipped Cream: Light and fluffy, it adds just the right touch of sweetness without overpowering the cobbler.
- Caramel Sauce: Drizzle a little over the top for an extra indulgent treat.
- Fresh Berries: Add a pop of color and freshness by garnishing with a handful of fresh fruit.
- Hot Coffee or Tea: A warm beverage complements the dessert’s sweetness and rounds out the perfect cozy treat.
Variations and Substitutions
- Fruit Choices: Swap the mixed berries for other frozen fruits like peaches, cherries, or a tropical mix to change the flavors.
- Cake Mix Flavors: Try yellow or vanilla cake mix for a richer flavor, or experiment with lemon or spice cake mix for a unique twist.
- Beverage Options: If you don’t have Sprite, use another clear soda like 7UP or ginger ale for a hint of spice. You could also try Coca-Cola and a chocolate cake mix! Yum!
- Fresh or Canned Fruit: If you’re out of frozen fruit, fresh or canned fruit works too—just adjust the baking time slightly for fresh fruit and drain canned fruit well.
- Add Nuts: Sprinkle chopped pecans or almonds over the cake mix for extra crunch and flavor.
- Spices: Add a pinch of cinnamon or nutmeg to the fruit for a warm, spiced flavor perfect for fall.
More Delicious Desserts
- Pineapple Upside Down Cupcakes
- Caramel Apple Dump Cake
- Cake Mix Fudge
- French Vanilla Cream Bars
- White Chocolate Oatmeal Cookies
- Cake Mix Coffee Cake
- Black Forest Dump Cake
- Strawberry Cake Mix Cookies
- Pig Pickin Cake
- Chocolate Cake Batter Fudge
Storage Instructions
- Refrigerator: Once cooled, cover the cobbler tightly with plastic wrap or transfer it to an airtight container. It will keep in the fridge for up to 3 days.
- Freezer: You can freeze leftover cobbler for up to 3 months. Place it in a freezer-safe container or wrap it well in aluminum foil. Thaw overnight in the fridge before reheating.
- Reheating: Warm the cobbler in the oven at 350°F for about 10-15 minutes or until heated through. For smaller portions, use the microwave in 30-second intervals. Pro Tip: To keep the topping crisp, reheat leftovers in the oven instead of the microwave whenever possible.
Recipe Tips and Tricks
- Break Up the Cake Mix: Massage the cake mix while it’s still in the bag to get rid of any lumps before sprinkling it over the fruit.
- Spread Evenly: Make sure the cake mix covers the fruit completely for the best texture and flavor.
- Pour Soda Gradually: Add the Sprite slowly and evenly across the top to moisten the cake mix without over-saturating it.
- Tilt the Pan: If you notice dry spots, gently tilt the pan to help the liquid spread without needing to pour more soda.
- Keep an Eye on It: Oven temperatures vary, so check the cobbler around the 40-minute mark to ensure the top doesn’t over-brown.
- Serve Warm: This cobbler is best enjoyed warm, straight out of the oven, with your favorite toppings like ice cream or whipped cream.
- Don’t Overdo the Soda: Too much soda can result in a soggy bottom layer, so stick to the recipe’s measurements and adjust sparingly.
Cobbler Recipes
- Winter Cherry Cobbler
- Blueberry Cobbler
- Cranberry Cobbler Dump Cake
- Peach Cobbler Dump Cake
- Blackberry Cobbler
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Cake Mix Cobbler
Ingredients
- 2 ½ cups mixed frozen berries or any other type of frozen fruit you like
- 2 to 2 ½ cups Sprite or other clear pop
- 1 box white cake mix
Instructions
- Preheat the oven to 350°F.
- Spread the frozen fruit in a 9×13-inch baking pan.
- Sprinkle the cake mix evenly over top of fruit. Tip: Gently massage the cake mix while still in the bag to break up any lumps.
- Pour 2 cups Sprite evenly over top of cake mix to cover. Tilt the pan back and forth to help cover the dry cake mix. Add more Sprite (½ cup or more) if you notice some dry spots. Adding too much Sprite may create too much liquid on the bottom so be aware of that.
- Bake for 45 minutes or until the berries are cooked and the top is browned. Let cool about 5 minutes before serving. Top with vanilla ice cream, if desired.
Video
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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This cobbler is very good. It feeds a huge crowd it Makes much more than I had anticipated in my case and 9 x 13 pan just was not big enough. Whip topping to serve and it was a huge hit. People can’t believe it’s just three ingredients.
Does it have to be frozen berries? Can canned fruit (peach or apples) work as well?
Yes, you can use canned fruit or pie fillings too.
Thank you. My husband and I run the kitchen at our church camp every year. We are always looking for new easy recipes. We did try a canned peach with oats and cinnamon and it was great. We also made one with frozen strawberries. We tested them both at home and loved them. Although mine took twice as long to bake. I don’t know why. Anyway, we will be doing the peach one for camp and we are going to try one with pineapple and cherry 7up as well. Thanks for the recipe
Does it have to be frozen berries? Can canned fruit (peacher or apples) work as well?
It was a 10 thank you!!
Can you use diet sprite or seltzer or sparkling water?
Yes, you can use diet pop. I haven’t made it with sparkling water, but it should work.
Any additional suggestions if I was to use frozen rhubarb?
I would just use the frozen rhubarb in place of the berries or you could mix some in there with the berries if you wish.
Was simply delicious and SO easy, definitely a recipe for emergencys (or not!)
So simple! Haven’t made it yet but planning on doing it for desserts at our Lenten fish dinners.
The result was not what I expected. The fruit was flavorful, but the cake mix was still powder. I thought the soda and juice from the fruit might mix with the cake mix and create a batter, but that did not happen. My family was not pleased.
It reminds me of the dry cake mix I used to eat as a kid. I’m glad I tried it.. otherwise, MEH.
I made it with blackberries fresh, frozen blueberries, sugar, cinnamon, allspice, mix sprinkled o top of fruit, slice butter on top of fruit the massaged cake mix, then buttery spray cake mix, then soda on top.. came out perfect.. was all gone at potluck dinner.. will be using this again.. easiest cobbler I ever made.
i too had watery fruit juice at bottom and cracker crust with some cake mic still not dissolved. i have been baking for over 45 yrs and rarely had such poor results. i will stick to the old fashioned way of using butter. i dont want to drink my cobbler or dip the cracker crust in. i have never given an opinion before on a recipe, but with food expensive as is now, dont waste your food or time.
This turned out amazingly well! I had a mix of fresh berries(whole raspberries, blueberries, blackberries, cut strawberries) in a ziplock bag, and wanted to do something with them before they went bad. Found this recipe. Sprinkled just a little cornstarch in the bottom of pan after spraying with non-stick, as there was a good bit of juice in the bag. Then dumped in the bag of berries, and sprinkled just a bit of brown sugar, as we don’t drink soda, and was using a can of ginger-lime seltzer. I then covered the berries with a french vanilla cake mix, and then poured the seltzer over, no stirring. After 45 mins at 350, i cut up a half-stick of butter to put on top, as it was looking dry but not quite browned. After another 15 mins—voila! A perfect berry cobbler, which my family ate up in less than 24 hours.
I made a recipe similar to this, and the directions said that if there were any dry spots after baking to spray the spots with Pam (any brand will do) and bake 5 minutes longer. It worked!
I had same issues as Bonnie. Lots of spots where the mix didn’t bake and what did bake was thin, not cobbler-like
Why not mix the cake and sprite together before placing it on the fruit? That would eliminate the “dry spots.”
Yes. I agree. The cake mix needs to be mixed with wet ingredients. I use the water ( or milk) and oil (or water) called for on the box. You don’t need to use eggs to make a cake mix.
Frozen local raspberries were used. Sugar was sprinkled over the tart frozen raspberries.
Ginger ale was poured over the yellow cake mix. Results was very good. The next time blueberries will be used
I layered the cake mix and soda alternating the 2 ending with soda…..it helps, not always perfect but never had cracker crust or fruit juice on the bottom. Sometimes there might be a little extra juice but it depends on how much ice is formed on the fruit. I try to defrost it at least 1/2 way before preparing. Hopefully this is helpful but giving it my best shot!! Good luck
Such a disappointing result. Liquid fruit juice on the bottom, a few areas of cake mix that stayed powdery. More of a thin cracker topping.