Cherry Cobbler Pour Cake

Cherry Cobbler Pour Cake
Prep: 5 mins
Total: 25 mins
Makes: 10 servings
Utensil: 12″ Electric Oil Core Skillet
Perfect for a quick and easy dessert that you can take with you to any party or gathering. Simply add all your ingredients to your Saladmaster Electric Oil Core Skillet and in less than 30 mins, you’ll have a delicious cherry cobbler cake that everyone will love. Top with your favorite flavor of ice cream and you’re all set!
42ozcherry pie filling (2-21 oz cans)
1box yellow cake mix
1 tsp almond extract
12 cup melted butter
coconut spray (optional)
Add the pie filling and almond extract to a bowl and combine.
Spray the skillet with coconut oil and add the cherry filling to the skillet.
Evenly sprinkle the cake mix over the cherry filling and then drizzle the melted butter over the cake mix and cover.
Set the temperature to 350°F/175°C. When Vapo-Valve™ begins to click, turn temperature down to 200°F/95°C and cook for an additional 20 mins.
Once it has fully cooked through, turn off skillet and let sit for about 5-10 minutes.
Serve alongside your favorite ice cream and enjoy!

Homemade Cherry Pie Filling
5 to 6 cups fresh or frozen (thawed) pitted cherries, about 2 1/2 to 3 pounds
1/2 cup water
2 tablespoons freshly squeezed lemon juice
2/3 cup organic cane sugar
4 tablespoons cornstarch
1/4 teaspoon almond extract, optional
In a saucepan over medium heat, combine cherries, water, lemon juice, sugar and cornstarch.
Bring to a boil; reduce heat to low and cook, stirring frequently, for about 10 minutes.
If using, stir in almond extract. Cool slightly before using as a topping.


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