Charming Cherry Crisp Cobbler, Payne’s Pantry, Anne Payne
You are going to flip since this dessert I’d so easy to make. No mixing bowl needed.
Just mix in baking pan.
12″x9″ pan sprayed w/cooking spray (PAM)
2 large cooking spoons
1 small bowl for melting butter
1 damp paper towel
2-21 oz. cans cherry pie filling
4 tsps pure vanilla, not artificial vanilla
1 15.25 oz. box yellow cake mix, dry
1 stick butter, melted
Preheat oven to 350 degrees. Place stick of butter in small bowl and cover with slightly wet paper towel. Place in microwave for 45-60 seconds. Set aside.
Make sure baking pan sprayed with PAM.
Pour one can of cherry pie filling into pan. Add 2 tsps. vanilla to filling. Mix well with spoon. Then, add other can of cherry pie filling to pan, along with last 2 tsps. vanilla.
Mix all together. Carefully sprinkle dry cake mix on top of cherry mixture. Cautiously, spread-out the cake mix with the back side of a large spoon on top of the cherries so
they are covered. End with pouring the melted butter on top of dry cake mix. Butter will not entirely cover mix, which is as it should be. Now, bake at 350 degrees for 35 minutes or until golden brown.
Serve warm or cooled, with ice cream or whipped cream, if desired.