4.40 from 687 votes

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.

A plate of cake mix cobbler topped with a scoop of vanilla ice cream.


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.
Ingredients on a white marble background.

How to Make Cake Mix Cobbler

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    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.
    Collage of layering ingredients in a baking pan and baking the recipe.

    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.
    A pan of the recipe with a serving spoon.

    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.
    The recipe on a plate with ice cream.

    More Delicious Desserts 

    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.
    The recipe on a plate with ice cream.

    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

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    4.40 from 687 votes

    Cake Mix Cobbler

    Created by Stacie Vaughan
    Servings 6
    Prep Time 10 minutes
    Cook Time 45 minutes
    Total Time 55 minutes
    Make an easy and delicious Cake Mix Cobbler with just 3 ingredients! Perfect for busy days, this simple dessert will be a hit with everyone.

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    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

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    Nutrition

    Serving: 1bowl | Calories: 224kcal | Carbohydrates: 48.4g | Protein: 1.8g | Fat: 3.5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2.8g | Cholesterol: 48.4mg | Sodium: 109mg | Fiber: 1.9g | Sugar: 14.3g

    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.

    Course Desserts
    Cuisine American
    Keyword cake mix, cake mix hacks, cobbler

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    4.40 from 687 votes (684 ratings without comment)

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    Recipe Rating




    139 Comments

    1. Can this be made the night before to serve the next day without refrigerating it?

      1. I’ve never done that and would be worried it would be too soggy if it sits overnight. If you do try it, I would put in the fridge though.

    2. I just made this and it’s still liquidy and the cake mix isn’t cooked on top yet. It’s been in for 50 mins

      1. Same!! It’s been 55 minutes now.

    3. Nancy Lee says:

      Should you refrigerate the left overs

      1. I refrigerate the leftovers. You can heat it up in the microwave before you serve it again.

    4. Should you refrigerate it .

    5. Can you use canned pie fillings for this cobbler?

    6. Waaaaay too sweet!!! I’d rather do this with bisquik. Not for me.

    7. Nancy Jackelen says:

      Can you use yellow cake , add some coconut and mangos instead of berries?

    8. Can’t wait to try this TONIGHT! You may have already answered this but I couldn’t find if you did. Can you use Topo-Chico in place of lemon lime soda. Thank you.

    9. Can you use sugar free( diet) sprite?

      1. Hi Jo Ann, I haven’t tried it with diet Sprite, but I’m thinking it would be fine to use because it’s still carbonated.

        1. I’ve made it with diet soda and it works fine. I’ve done it with other fruit flavored diet sodas, and yellow cake. It’s low calorie cobbler as I’m sure you know. The sky’s the limit with flavors and fruit.
          I haven’t done it yet, but I’d like to try freezing fresh apples (already cut in pieces) then adding it to the cobbler.

    10. I made this with frozen mixed berries and Sprite wuth a hite cake mix. I is soooo good, but my question is Can this be frozen the next day after baking?

      1. Wondered if doing a peach cobbler with canned peaches baking it at 400 to make it more brown do you think do it in half time or 20 minutes

    11. I’ve never tried this with soda, I usually just use butter and it cooks up great.
      But would be interested in trying it this way! Do you think I could just use sparkling water? It’s the bubbles that have the effect after all correct?

    12. I made the cobbler but used fresh apples and two mini cans of ginger ale. It came out perfect. Cooked it for one hour.

    13. 2 1/2 cups sprite did not cover at all. Was afraid to add more. Let’s see when I serve it.

    14. I made this for my co-workers. I often use them as Guinea pigs for new recipes. Everyone loved it and at the whole pans worth. Very easy. Delicious warm with it without ice cream.

    15. How about using a butter recipe yellow cake mix?

    16. Joey Transou says:

      I scaled the receipt to a two inch hotel pan using a commercial oven. 30 min at 300 covered with foil. After 30 minutes, i removed the foil and found clumps of cake mix. I took a fork and broke them up bringing some liquid to the top. I added some melted butter on top, then placed back in oven at 325 for 15 minutes. It came out perfectly. The lodge brothers loved it. This receipt is similar to the classic Boy Scout dump cake in cast iron dutch oven.

    17. I somehow managed to turn this beyond simple recipe into a complete disaster. I’ve just recently started to try and cook a wider variety of meals and for the first time, have been trying to teach myself to bake. It’s become necessary now that my husband and I have relocated to a tiny mountain town that has little in the way of resteraunts, no drive thru’s of any kind and 1 small and expensive grocery store. Getting to an area with more options to choose from is a 40-45 min drive (without traffic) each way.

      The fact that I completely and utterly failed to make an edible version of a recipe that should be idiot proof Is proof that when it comes to baking, I’m an idiot. I would have sworn that I followed the recipe to the letter, but the resulting abomination does a pretty good job of suggesting otherwise. I evenly layered my frozen fruit (berry mixture with some peaches cut up into pieces the same size as the berries) on the bottom of my greased 9×13 baking pan, sprinkled a little sugar on the berries so they wouldn’t be too tart, had my oven preheated to 350 degrees, gently massaged the bag of white cake mix to get the lumps out, then poured it directly onto the fruit as evenly as could, then I slowly poured the 2 1/2 cups of cherry 7-Up onto the cake mix. It looked just like the picture before I put it in the oven.

      When I came back 45 mins later, it didn’t look anything like cake. It looked just as fizzy, bubbly, and white as it did when it went into the oven. the only difference is there were a couple of purple streaks from the berries, and instead of the powdery, fizzy and bubbly texture it was before baking, it turned into a hard shell that looked like it was still powdery, fizzy and bubbly. When I broke through the crust, it just looked like runny fruit soup. Can someone please tell me what might have gone wrong? Because I’m far more upset by this than is likely healthy and can’t shake the feeling that continuing to try to improve when I’m clearly so bad might just be a waste of time, money and ingredients. Any tips or suggestions are more than welcome. Thank you!!!!

      1. It should be ONE can of Sprite, not 2 1/2 cups.
        That’s why it didn’t cook, too much liquid.
        Someone posted that this is the Canadian metric cans of Sprite?
        They didn’t adjust the recipe to the US measurements.
        Try again with 1 can, I’m sure it will be better!
        Good luck!

        1. Cathy J. Buchheit says:

          Mine turned out perfect the first time. I think it’s because I melted half a stick of real butter and drizzled it over the cake mix before pouring my diet sprite. Placed in oven for 30 minute check point. Continued 15. Checked for browning looked good, I thought it could use another half stick of melted real butter but this time I brushed the top to give it a bit of a crunchy crust. Continued for another 15 then pulled out to rest. I used 4 cups of organic frozen berry mix from Sprouts Grocery store. Then I chose a lemon cake to give the mixed berries a tiny bit of tart lemon colliding with those gorgeous berries and when you crunch into that lemon crust. The only thing that will make this recipe better is getting cool whip

        2. Do we need a different amount of frozen fruit in the US?

        3. Since the soda amount is less, do we need a different amount of frozen fruit in the US?

          1. Susan Brewster says:

            The ingredients are perfect except for the soda. Use one 12 oz can of soda. If it’s runny, cook it longer. Another commenter said she cooked for 2 hours to evaporate the liquid.

        4. L. street says:

          2cups 0r 16 ounces or 500 ml is plenty of liquid to cook this recipe.

    18. Not sure what happened but this did not work for me at all. It looked lovely coming out of the oven but under the crust was A LOT of dry cake mix powder just sitting on top of the berries. 

    19. Dena Evans says:

      May I ask if you can use diet sprite/7 up? 
      Thanks, Dena 

      1. I’ve never tried it with diet so I’m not 100% sure! I would think it would be ok though.

    20. It’s Canadian. So for those in the USA, don’t forget to adjust for the metric system! It’s one can of sprite, not the metric 2 cans. I’m extending the bake time to 2hrs to evaporate the high fructose lava cake. A delicious mess! Next time I’ll substitute a domestic recipe for the metric one. 

      1. I wish I would’ve seen this first. Mine was fruit soup with a bit of cake. It was tasty, just really sweet and runny.

      2. I’m confused by your metric comment. Her recipe states cups, not cans. Last time I checked cups weren’t a metric measurement.

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