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
2 cans cherry pie filling
1 small can crushed pineapple
1 box yellow cake mix
2 sticks butter
- Preheat oven to 350 degrees.
- Mix your pie filling and pineapple and add to a 13×9 oven-safe pan.
- Spread your yellow cake mix atop filling mixture.
- Top with the butter, spreading pats evenly across top.
- Bake until cake topping is “done.” We baked ours about 45 minutes to get a nice bubbling filling and a slightly buttery-brown topping.
- *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.