Cherry Breakfast Cobbler is amazing. No kidding. It’s starts with a cake mix, then you layer it with cherry pie filling, sprinkle a cake mix-streusel topping over top and after baking it, you glaze the cobbler with a powdered sugar icing. You just won’t believe how amazing this luscious coffeecake is. It’s one of the best I’ve ever tasted.
This is an easy and delicious recipe that’s beautiful enough for company, but easy enough to make any day of the week. I have made it with both cherry and apple pie fillings, but any kind of pie filling will work: blueberry, blackberry, strawberry, peach, lemon, pineapple–even chocolate pie filling or pudding would work out in this great recipe. I’ve even made it with pumpkin which was sensational.
I got this recipe from Janna Hopson when she brought it for breakfast one Sunday morning for our Sunday school class. I have made it several times since then and it’s always a crowd pleaser and never a disappointment.
This recipe calls for only a few simple steps and you are rewarded with rich, spectacular flavor! Try it today. I’m sure you’ll want to add this to your recipe collection, too.
When I initially posted this yummy recipe in July 2012 it was right after I began food blogging. Even though my pictures weren’t horribly bad, they were taken with an iPhone so they were blurry and not as crisp and clear as I would have liked.
So I’ve been remaking all those first year blog recipes so I can post better pictures on my blog. Cherry Breakfast Cobbler came up for remake in July 2016. This fantastic recipe has always been a family favorite. I hope you enjoy it too.
Cherry Breakfast Cobbler is a scrumptious breakfast coffeecake that will satisfy the strongest sweet tooth.
We love Cherry Breakfast Cobbler. It’s absolutely amazing.
If you love cherries, you’ll adore this lovely coffee cake.
Here’s what I did.
I used these ingredients.
Mix 1 1/2 cups of the yellow cake mix, 2/3 cup milk and 2 eggs together.
Whisk until combined.
Pour into a greased 9×13″ baking dish. This is a pretty juicy mixture–not like normal crusts.
Spoon the cherry pie filling over top of the cake batter.
Place remaining cake mix and butter in a small mixing bowl. With a pastry blender, cut butter into cake mix until the pieces are small like peas.
Sprinkle streusel topping ingredients over top of cherry pie filling and bake.
Bake at 350 for 30-40 minutes, or until done.
Whisk powdered sugar and water together for icing. Start with 1 tbsp. first and mix until you can’t mix any more before adding any more liquid. The idea is to have a thick icing. Thin icings will dissolve into the cake and it won’t even look like you have a glaze on the cake.
Drizzle icing on top of the baked cobbler/coffeecake.
Doesn’t Cherry Breakfast Cobbler look yummy?
Looks like someone has already helped himself to a piece or two! 🙂
Cherry Breakfast Cobbler is a great recipe for holiday breakfasts or special occasions, too!
Here’s the recipe.
CHERRY BREAKFAST COBBLER
(Recipe adapted from Janna Hopson, when we both attended Hillcrest Baptist Church, Cedar Hill, TX)
- 1 box [url href=”http://www.bettycrocker.com/products/betty-crocker-baking-and-cake-mixes/yellow” target=”_blank”]Betty Crocker[/url] yellow cake mix
- 2/3 cup water or milk
- 2 eggs
- 1 can [url href=”https://www.duncanhines.com/products/fillings-toppings/comstock-more-fruit-cherry/” target=”_blank”]Comstock[/url] cherry pie filling (any fruit flavor will work)
- 1/3 cup unsalted butter
- 1 cup powdered sugar
- 1 tbsp. milk
- Stir 1 ½ cups cake mix into 2/3 cup milk and eggs.
- Spoon into a sprayed 9×13” pan and top with filling.
- Cut butter into remaining cake mix and sprinkle over filling.
- Bake at 350° for 30-40 minutes.
- Drizzle with a mixture of 1 cup powdered sugar and 1 tbsp. milk.
Time for some serious eating! Cherry Breakfast Cobbler is excellent for special occasion breakfasts and brunches.
Cherries make this coffeecake an absolute delight!
Time to dig in!