This Mixed Berry Cobbler with Cake Mix is a showstopping dessert that’s as easy as it is delicious. Juicy, sweet berries mingle with a golden, buttery cake topping, creating a perfect balance of textures in every bite. With just 15 minutes of prep, you’ll have this comforting treat ready to bake in no time, making it ideal for last-minute gatherings or cozy nights in.
As it bakes for 40 minutes, your kitchen will fill with the irresistible aroma of warm berries and vanilla-kissed cake. The result is a luscious, gooey filling beneath a tender, slightly crisp crust that’s pure bliss. Serve it warm with a scoop of ice cream for a dessert that feels indulgent yet effortless.
Ingredients for Mixed Berry Cobbler with Cake Mix
- Berry Filling:
- 6 ½ cups (2 lbs/900 g) mixed frozen berries (or fresh berries if in season)
- ⅓ cup (2 ½ oz/71 g) granulated sugar (adjust to taste based on berry sweetness)
- ¼ cup (2 fl oz/60 ml) water
- 2 tablespoons cornstarch (for thickening)
- 1 teaspoon vanilla extract
- Zest and juice of 1 small lemon (adds brightness)
- Cobbler Topping:
- 1 box Yellow Cake Mix (or white cake mix for a lighter flavor)
- ½ cup (4 oz/115 g) butter, melted (unsalted preferred)
Step-by-Step Instructions
- Preheat the oven to 350°F (180°C). Lightly butter a 9×13-inch (23×33 cm) baking dish and set aside.
- Make the Berry Filling: In a large bowl, combine the frozen berries, sugar, water, cornstarch, vanilla extract, and the juice and zest of the lemon. Mix until the berries are well coated. Spread the mixture evenly into the prepared baking dish.
- Make the Cobbler Topping: In a medium bowl, combine the cake mix with the melted butter. Stir until the mixture clumps together. Crumble this topping evenly over the berry filling.
- Bake: Place the dish in the preheated oven and bake for 40-45 minutes, or until the topping is golden brown and the berry filling is bubbling thickly.
- Cool and Serve: Let the cobbler cool for about 10 minutes before serving. Enjoy warm with a scoop of vanilla ice cream for the perfect treat!
- Storage: This cobbler is best enjoyed the day it’s made. Store any leftovers covered in the refrigerator for up to 2 days. Reheat in the microwave or in a 300°F (150°C) oven for about 10 minutes.
Perfect Pairings: Sauce and Topping Ideas
While this Mixed Berry Cobbler is delicious on its own, you can elevate it with a drizzle of homemade caramel sauce or a dollop of whipped cream. For a tangy twist, try a spoonful of lemon curd or a sprinkle of powdered sugar. These additions add extra layers of flavor and make each bite even more indulgent.
Serve It Right: Presentation Tips
For a picture-perfect dessert, serve the cobbler warm in individual bowls or ramekins. Top each serving with a generous scoop of vanilla ice cream or a spoonful of Greek yogurt for a creamy contrast. Garnish with fresh mint leaves or a few extra berries to make it look as good as it tastes.
Make It Your Own: Recipe Variations
Feel free to customize this cobbler to suit your taste! Swap the mixed berries for peaches or apples for a seasonal twist. You can also experiment with different cake mixes, like spice cake or chocolate, to change up the flavor profile. For a nutty crunch, sprinkle chopped pecans or almonds over the topping before baking.
Quick Tips for Busy Bakers
To save time, prep the berry filling the night before and store it in the fridge. When you’re ready to bake, just assemble the cobbler and pop it in the oven. If you’re short on ingredients, use frozen berries straight from the freezer—no need to thaw! This recipe is forgiving and perfect for last-minute dessert plans.
Storing and Reheating Made Easy
This cobbler is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat individual portions in the microwave for 30-60 seconds or warm the entire dish in a 300°F (150°C) oven for about 10 minutes. Add a fresh scoop of ice cream to bring it back to life!
Mixed Berry Cobbler with Cake Mix
Ingredients
Berry Filling
- 6 ½ cups mixed frozen berries
- ⅓ cup granulated sugar
- ¼ cup water
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- Zest and juice of 1 small lemon
Cobbler Topping
- 1 box Yellow Cake Mix
- ½ cup butter, melted
Instructions
- Preheat the oven to 350°F (180°C). Lightly butter a 9×13-inch (23×33 cm) baking dish and set aside.
- To Make the Berry Filling: In a large bowl, combine the frozen berries, sugar, water, cornstarch, vanilla extract and juice and zest of the lemon until well coated, then spread evenly into the prepared baking dish.
- To Make the Cobbler Topping: In a medium bowl, combine the cake mix with the melted butter until it clumps together. Crumble this over the berries.
- Bake for 40-45 minutes, or until the topping is golden brown and the berries are bubbling thickly.
- Let cool for about 10 minutes before serving while still warm with a big scoop of vanilla ice cream.
- This is best the day it is made but you can store leftovers covered in the refrigerator for up to 2 days. Reheat in the microwave or in a 300°F (150°C) oven for about 10 minutes.
