This warm and delicious recipe for Berry Cobbler has been a favorite of mine for over 40 years – yes, it’s that good! Plus, its quick and easy to prepare (only 5 minutes) with 5 pantry ingredients, making it perfect for busy day dinner. No need to mix up batter for the topping, either. Plus, there’s a secret ingredient!
I was first introduced to this wonderful Berry Cobbler my freshman year in college, when I went to my close friend Cynthia Ballantyne’s home over fall break. Instantly I was in love!
Sweet and juicy berries are baked under a buttery, nutty cake topping. As it cooks, the berry juices bubble up into the topping, keeping it moist with flavorful splashes of color. Pecans add a bit of crunch. Warm and delicious, each bite was so comforting to this gal who had been away from home for months.
And when I found out how quick and easy it is to prepare, I had to have the recipe. Just 5 minutes of prep time with 5 ingredients. That’s all! Using boxed cake mix reduces the prep time to almost nothing.
Secret ingredient in this Berry Cobbler
I think the crushed pineapple is what sets this recipe apart from other berry cobblers. Pineapple adds not only sweetness but also a bit of tropical flavor.
Originally called Blueberry Dump Cake
When Cynthia’s step-mother gave me this recipe, she called it Blueberry Dump Cake. Many years later, when mom and I were creating our first cookbook “A Well-Seasoned Kitchen®”, our editorial team recommended we change the name. We all agreed it was really more like a cobbler than a cake, and you can use a variety of berries (not just blueberries), so the name was changed to Fast Fruit Cobbler for the book.
Recently, I updated the name again, to Berry Cobbler – since I really always make it with berries and not other fruits!
Yes, you can definitely substitute frozen berries for the fresh. You don’t even have to thaw them. The resulting cobbler is likely to be a bit more juicy, so be careful when dishing it up!
Yes you can! In fact, mom sometimes made it with canned apple pie filling, to serve at the end of a hearty fall dinner.
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- 1 can (15 to 16 ounce) crushed pineapple, drained
- 2 heaping cups fresh berries (blueberries, raspberries, or a mix) – see Note
- 8 to 9 ounces yellow cake mix – see Note
- 1/2 cup chopped pecans
- 1 1/2 sticks butter, melted
- Vanilla ice cream or whipped cream, for serving
- Preheat oven to 350 degrees. Grease a 7×11-inch baking dish.
- Spread pineapple evenly in the bottom of the prepared baking dish.
- Top with berries.
- Sprinkle cake mix evenly over the top.
- Scatter pecans over cake mix.
- Drizzle melted butter evenly over the top. Let sit for a few minutes to allow the butter to seep into the cake mix a bit.
- Bake for 1 hour, or until bubbly and topping is a nice golden brown.
- Best served warm or at room temperature but not hot, with vanilla ice cream or whipped cream.
Berries: Can also substitute frozen berries, or 1 can of apple, cherry or blueberry pie filling.
Make ahead: Cobbler can be made earlier in the day, covered and held at room temperature.
Yellow cake mix: If using Jiffy brand, one 9-ounce package is perfect. Most other brands come in a 15 to 16-ounce package, so use half.
- Category: desserts, quick and easy, make ahead
- Cuisine: American
Keywords: cobbler, dessert, fresh berries