Two weeks ago, I had the amazing opportunity to join my blogging buddies, The Country Cook and Southern Plate, in Pigeon Forge, Tennessee for the Chuckwagon Cookoff. Y’all! What an amazing time we had! First off, the cookoff was amazing. It was an incredible gathering of professional chuckwagon teams from across the country. And let me tell you, the food was amazing. I am so glad we didn’t have to judge. There’s no way I could have picked a winner in that group. Everything was just delicious. And this was one of those events where everyone was just so nice. I feel like those types of event are growing fewer and farther between. I mean you couldn’t have had a gathering of nicer folks.
We also got the chance to be a little silly and visit the Hollywood Wax Museum, WonderWorks, and topped the weekend off with the The Hatfield and McCoy Dinner Show That was some seriously amazing talent and some sho’ nuff good food! The fried chicken was amazing! And no trip to Pigeon Forge is complete without a trip to The Old Mill, and the Apple Barn. WE also discovered this great local place called The Local Goat. Everything for the restaurant is sourced locally and the food was amazing. We had Fried Deviled Eggs and I tried a burger topped with bacon, fried bananas, and peanut butter! It was delicious!
We stayed in the most amazing cabin at Eagle’s Ridge Resort. It had so much room! Three bedrooms, 3 baths, a game room, and a huge great room with the living room, dining room, and kitchen. The kitchen was fully equipped and would be great for families looking to be able to cook a few meals. There were also 2 huge balconies overlooking the mountains. It was the perfect place to sip coffee and watch the sun rise.
One of the recipes at the cookoff that just really caught our eye was an amazing Cherry Cobbler in a cast iron skillet. We just knew we had to recreate it. And we had to make it easy – that’s what we do. So that’s just what we did.
This recipe only calls for 4 ingredients and can be put together in about 10 minutes. The crunchy cobbler topping is the real star. I just know y’all are going to love it. It works perfectly with any other pie filling too – peach, blackberry, blueberry, etc!
Recipe Card
Skillet Cherry Cobbler
Ingredients
- 2 (21-ounce) cans cherry pie filling
- 1/2 cup butter (melted)
- 1 (9-ounce) box Jiffy Golden Yellow Cake Mix
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350° F. Lightly grease an 10.25-inch cast iron skillet. Pour the cans of pie filling into the bottom of the skillet. In a medium bowl, stir together the cake mix, melted butter, and cinnamon. Drop the batter by dollops on top of the filling. Bake for 50 to 60 minutes or until the batter is set. Serve warm.
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Disclaimer: Special thanks to the wonderfully nice folks at Pigeon Forge Convention and Vistor’s Bureau and Eagle’s Ridge Resort for generously hosting us during our stay!
Amber
I’m on my third bake of this – not because it didn’t turn out, but because it is so good and easy, I have been making one a week!! I have used cherries, strawberries, and blueberries (all pie fillings) and two boxes of the little blue Jiffy cake box or one regular cake box and it turns out excellent. 🙂
I’m so happy to hear you’re enjoying the recipe and experimenting with different fillings. Those fruit choices sound delicious! Keep on baking, and if you try any new combos, I’d love to hear about them!
LucyAnn Turner
Can you use fresh blueberries. If so, how much. Thank you.
You can, but you’d probably want to make a blueberry pie filling with the berries first.
Ellen
All I want to find is GOOD canned cherry pie filling!!! I want it loaded with cherries, and not goop. Any suggestions??
I agree that that’s a challenge for sure!
Susan Thomas
Open 3 cans of “light” cherry pie filling. Dump one in a bowl. Rinse the other two. Mix all 3 together. I always add 1/4 tsp. almond extract. Continue with the rest of your recipe.
Hope this helps.
That’s an interesting tip! Thanks for sharing!
marsha boles
Almond extract adds extra kick to cherries and chocolate alike.
Karen Coulter
I just buy the canned cherry pie filling and remove a lot of the goop..turns out so much better…loaded with cherries instead of all that goop
Eleanor
can you make this with a box of Yellow cake Mix
You can, but standard mixes are larger in size. If you have a food scale, you can measure out 9 ounces of another mix and use that in place fo the Jiffy mix.
Stacy
Do you make the cake mix as directed?
Then add butter and cinnamon?
No, you’ll only need the ingredients called for in the recipe. The cobbler part is just simply the dry cake mix, butter, and cinnamon mixed together.
Ann
I am new with a cast iron skillet do I need to pre-heat the skillet prior to putting the cherries in?
No, there’s no need to pre heat the skillet in this case.
Michael P
Hi Stacey – I followed the directions but the cake mixture didn’t crisp. Was I supposed to mix the cake recipe according to the box ( I did not do that)? My cast iron skillet is a large, could that have made a difference? I’m at a loss. 🙁
No, you did right. This doesn’t get super crisp. It’s more cakey than crisp. Hope you enjoyed it, regardless. 🙂
Michael P Procter Sr
Yes indeed! Very tasty. Tried it with blueberries as well – ????
Yum!!
Dave
Try adding cherries then use enough dry cake mix only to cover all the cherries in the skillet by about 1/2 1 to3/4 inche. Then melt enough butter to cover the entire surface bake 350 for 30 mins…stop. turn on the broiler…watch very carefully it will burn quickly. Remove when desired liking.
Thanks for sharing!
Joanne @ No Plate Like Home
I need to buy a cast iron skillet! This cherry pie looks yummy.
Everybody needs one! 🙂
Anne Coffman
Can you share the name of the cabin?
Sure! We stayed in Eagle’s on High https://www.eaglesridge.com/pigeon-forge-cabin/eagles-on-high/
Kim Smith
I found you and Southern Plate through Brandie’s Country Cook Blog… Love all 3 of y’all sooo much! And I laughed so hard at the “Mean Comments” video y’all did! The 3 of you should seriously consider taking your act to a Comedy Club. I’m not real big on cherries, which is weird, cause I love cherry flavored anything… But I’m definitely going to try this with peaches! Thank you for all the awesome recipes sweetie, can’t wait to try this one! <3
Well, welcome! Glad you enjoyed that silliness! I LOVE this with peaches! It’s great with nearly any pie filling.
Margaret
As I don’t have a skillet, would it be alright baked in a 9 X 13 glass dish?
Looks yummy! Thanks.
It will work perfectly that way!
Vickie Winter
I make this also but I put in mine a half cup of brown sugar
It’s so good!