Each December, my financial advisor hosts a Christmas open house at his church in Denver, North Carolina. We always look forward to having a chance to see him and his staff and to enjoy the barbecue and fixings he graciously serves his clients. We also anticipate a DIVINE cherry cobbler that’s always present on the dessert end of the food table. For years now, our family has swooned over this cherry dessert and how melt-in-your-mouth delicious it is when a new batch arrives all hot and fresh. The cherries are juicy, slightly tart and perfectly sweet, and the top is so buttery and crumbly!

Well, this year, I decided I finally had to ask my advisor Patrick who makes the cherry dessert we love so much. He referred me to the serving staff, and when I asked them I learned Patrick’s mother, Vickie, is the baker responsible for the delicious dish.

After enjoying a brief visit and tasty lunch, I sought out Vickie to see if I could obtain the recipe. She first told me the dessert contains “a little of this and a little of that.” After a few smiles and laughs, she proceeded to dish on the contents of our beloved cherry concoction. I couldn’t wait to share it with you and make it at home. Here it is!

Mrs. Vickie’s Simply Divine Cherry Cobbler

Ingredients

2 cans cherry pie filling

1 small can crushed pineapple

1 box yellow cake mix

2 sticks butter

Steps

1. Preheat oven to 350 degrees.
2. Mix your pie filling and pineapple and add to a 13×9 oven-safe pan.
3. Spread your yellow cake mix atop filling mixture.
4. Top with the butter, spreading pats evenly across top.
5. Bake until cake topping is “done.” We baked ours about 45 minutes to get a nice bubbling filling and a slightly buttery-brown topping.
6. *Mrs. Vickie recommends adding pecans or another preferred nut to the topping, but that step is optional and can be avoided in case of nut allergies.