Cake Mix Cobbler
Looking for that delicious and easy dessert to serve up your family or guests? This Cake Mix Cobbler takes just three essential ingredients, and couldn’t get any easier. Bursting mixed berries wrapped in a perfectly sweet cake base. If you are a fan of cobbler, this recipe is right up your alley.
You won’t find an easier recipe for fruit cobbler than this recipe! Cake mix, frozen fruit, and a can of lemon-lime soda is all that is needed. When I made it for the first time, I wasn’t sure how it would taste or if it would even come out of the oven edible. To my surprise, it tasted delicious!
Easy Cake Mix Cobbler
The ingredients needed for this are something I try to always have on hand. It makes for a quick dessert to whip up when you have unexpected guests heading your way. You can make this up and have a warm and satisfying dessert to serve up. Add a dollop of whipped cream or a scoop of ice cream and upgrade the flavors even more.
How To Make Cake Mix Cobbler
Grab your frozen berries and lay them out on the bottom of a 9×13 pan. I used a berries mix that had strawberries, blueberries, blackberries, etc.
Next, you want to gently massage the cake mix in the bag, to make sure if there are any clumps it gets broken up. Then sprinkle the cake mix evenly over the frozen fruit.
Pour your lemon-lime soda or even ginger ale over the cake mix. I know it is going to be hard, but resist the urge to stir it. Then pop it in the oven and set the timer.
Even More Delicious Desserts
- Pineapple Upside Down Cupcakes
- Caramel Apple Dump Cake
- Cake Mix Fudge
- French Vanilla Cream Bars
- White Chocolate Oatmeal Cookies
Can You Use Different Fruit For Your Cake Mix Cobbler
Yes! You are welcome to use any fruit you have on hand. Peaches, raspberries, apples, strawberries, blueberries, and any other fruit really would work. I am planning to make a peach cake mix cobbler and adding a dusting of cinnamon on top.
Does Cake Mix Cobbler Need Refrigerated
Because of the fruit in the cobbler, I do toss mine in the fridge once we are finished with serving. This way it will last longer, and you can always toss it in the microwave to warm it up. I like the way it tastes chilled, but it is all about what preference you have.
Light and Sweet Cake Mix Cobbler
The bubbles from the lemon-lime soda will add a nice and light texture to the cobbler. If you have never baked with pop, you need to try it. You will get a magical turnout, that can’t be beaten.
I have made biscuits with soda, and it gives a light an airy texture as well. As it bakes it keeps your dish moist, and that is why I think you all need to try this cobbler.
What Other Brands Of Pop Can You Use For Cake Mix Cobbler
Reach for a clear pop like Sprite, 7Up, or even Ginger Ale for cake mix cobbler. You want the bubbles and moisture, but you don’t want a dark soda to add in flavor to your cobbler. If you use something like a Pepsi, it will change the color of your cobbler, but also affect the taste which you don’t want.
Can You Use Fresh Fruit in Cake Mix Cobbler
You can use fresh fruit when making a cake mix cobbler. You can clean and slice up some fresh fruit or rinse and toss in from fresh berries. You do not have to use frozen fruit if you prefer fresh. Both bake up nicely in this cobbler recipe.
I do recommend if your fruit doesn’t have a lot of sweetness on its own to lightly sprinkle with a little sugar to add a little sweetness to it, so you don’t bite into tart fruit.
Give this delicious cake mix cobbler a try. Play around with flavors of cake mix, types of fruit and find a combination that fits your taste buds exactly. I love a good mixed berries cobbler, but I also can’t say no to the classic peach.
You’ll also enjoy Cake Mix Coffee Cake, Black Forest Dump Cake, Strawberry Cake Mix Cookies, Blueberry Cobbler, Pig Pickin Cake and Chocolate Cake Batter Fudge.
What is your favorite fruit to use for Cake Mix Cobbler?
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 oven to 350°F.
- Spread frozen fruit in a 9×13 baking pan.
- Sprinkle 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 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
Equipment
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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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.
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.
I’m confused by your metric comment. Her recipe states cups, not cans. Last time I checked cups weren’t a metric measurement.
May I ask if you can use diet sprite/7 up?
Thanks, Dena
I’ve never tried it with diet so I’m not 100% sure! I would think it would be ok though.
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.
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!!!!
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!
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
Do we need a different amount of frozen fruit in the US?
Since the soda amount is less, do we need a different amount of frozen fruit in the US?
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.
2cups 0r 16 ounces or 500 ml is plenty of liquid to cook this recipe.
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.
How about using a butter recipe yellow cake mix?
For sure! Any flavor of cake mix would work.
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.
2 1/2 cups sprite did not cover at all. Was afraid to add more. Let’s see when I serve it.
I made the cobbler but used fresh apples and two mini cans of ginger ale. It came out perfect. Cooked it for one hour.
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?
I that that would be fine to use!