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!
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.
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!
Vickie Winter says
I make this also but I put in mine a half cup of brown sugar
Stacey says
It’s so good!
Margaret says
As I don’t have a skillet, would it be alright baked in a 9 X 13 glass dish?
Looks yummy! Thanks.
Stacey says
It will work perfectly that way!
Kim Smith says
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
Stacey says
Well, welcome! Glad you enjoyed that silliness! I LOVE this with peaches! It’s great with nearly any pie filling.
Anne Coffman says
Can you share the name of the cabin?
Stacey says
Sure! We stayed in Eagle’s on High https://www.eaglesridge.com/pigeon-forge-cabin/eagles-on-high/
Joanne @ No Plate Like Home says
I need to buy a cast iron skillet! This cherry pie looks yummy.
Stacey says
Everybody needs one! 🙂
Michael P says
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. 🙁
Stacey says
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 says
Yes indeed! Very tasty. Tried it with blueberries as well – 😍
Stacey says
Yum!!
Dave says
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.
Stacey says
Thanks for sharing!
Ann says
I am new with a cast iron skillet do I need to pre-heat the skillet prior to putting the cherries in?
Stacey says
No, there’s no need to pre heat the skillet in this case.
Stacy says
Do you make the cake mix as directed?
Then add butter and cinnamon?
Stacey says
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.
Eleanor says
can you make this with a box of Yellow cake Mix
Stacey says
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.
Ellen says
All I want to find is GOOD canned cherry pie filling!!! I want it loaded with cherries, and not goop. Any suggestions??
Stacey says
I agree that that’s a challenge for sure!