Ingredients
Scale
- 1 box (15.25 oz) Premium Cake Mix (Lemon or Chocolate)
- 2 cans (21 oz each) Fruit Pie Filling (Lemon curd or Cherry for chocolate)
- 3/4 cup Unsalted Butter, thinly sliced into squares
- Optional: 1/2 cup White Chocolate Chips or Semi-Sweet Chocolate Chips
- Optional: Zest of one lemon for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with non-stick cooking spray or a light coating of butter. If you are opting for a no-bake version, prepare a chilled springform pan and ensure your base ingredients are at room temperature for easy mixing.
- Spread the fruit pie filling or lemon curd evenly across the bottom of the prepared baking dish. If you are making the chocolate version, use cherry or fudge filling. Sprinkle the dry box cake mix directly over the filling. Do not stir the layers; you want the cake mix to sit on top to create that signature cobbler-like crust. Spread the sliced butter squares evenly across the entire surface of the dry cake mix, ensuring most of the powder is covered.
- Place the dish in the center rack of the oven. Bake for 35 to 40 minutes, or until the top is golden brown and the filling is bubbling up around the edges. For the no-bake variations involving whipped cream or cream cheese hacks, fold the cake mix into your wet base and refrigerate for at least 4 hours. Once done, let the cake rest for 15 minutes before serving to allow the filling to set perfectly.
- Scoop the warm cake into bowls. For the lemon version, garnish with fresh lemon zest and a dollop of whipped cream. For the chocolate version, add a scoop of vanilla bean ice cream or a drizzle of chocolate syrup. Serve immediately while the center is gooey and the top is crisp.
- Cook Time: 50 minutes