Description
This effortless three-ingredient dessert utilizes the science of steam and fat absorption to transform a simple cake mix into a crisp, buttery cobbler-style topping over a jammy fruit base. It is a masterclass in textural efficiency, delivering a sophisticated mouthfeel with minimal kitchen intervention.
Ingredients
- 42 oz fruit pie filling (such as cherry)
- 15.25 oz yellow cake mix
- 1 cup unsalted butter
Instructions
- Preheat your oven to 350°F (180°C) and grease a 9×13-inch baking pan.
- Pour the pie filling into the pan and use a spatula to spread it into a perfectly uniform layer.
- Sprinkle the dry cake mix evenly over the fruit layer, ensuring full coverage without stirring the two layers together.
- Distribute the butter over the top by either tiling thin slices of cold butter or drizzling melted butter across the surface to hydrate the flour.
- Bake for 45-50 minutes until the fruit is bubbling at the edges and the topping has achieved a deep golden brown color.
Notes
For the best structural results, resist the urge to peek at the cake too often, but do a quick check at the 25-minute mark to ensure no dry flour patches remain. If you see white spots, a quick drizzle of melted butter will help the crust hydrate and brown evenly. Serving this warm allows the fruit filling to maintain its ideal viscous texture against the crisp topping.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: American