Raspberry Cobbler (Dump Cake)
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Raspberry Cobbler is made with only three ingredients and tastes amazing. It’s the perfect easy dessert recipe for date night, or Wednesday night!
Raspberry Cobbler is about to be your new favorite thing! I have a deep and biding love for raspberries. You know, like this Raspberry Cobbler (or these raspberry dumplings). Both of which, by the by are unbelievably delicious. Ooh la la. Look at all that raspberry. And golden buttery crust. Mmmmmm.
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Raspberry Cobbler
Raspberry Cobbler (Dump Cake)
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Raspberry Cobbler Ingredients
- Raspberry pie filling – I like to grab a can of pie filling from the baking aisle of the grocery store, but if you’re feeling ambitious you can totally make your own!
- Yellow cake mix – Just the mix, do not prepare it at all.
- Butter – Ideally you want the butter to be about room temp. The recipe will work if you accidentally melt it in the microwave though (ask me how I know).
- Optional – Powdered sugar, vanilla ice cream, a hot date.
How do you make a quick raspberry cobbler? (Step-by-step)
⭐ First, pour pie filling into a glass loaf dish and spread evenly.
⭐ Next, in a bowl combine butter and cake mix. I like to use an electric mixer.
⭐ Then, spread cake mix mixture over pie filling. Bake until the topping becomes a nice golden brown crust.
⭐ Finally, dust with powdered sugar and serve with vanilla ice cream!
Preparation
Can I make it ahead of time?
You can make raspberry cobbler ahead of time. After baking allow the cobbler to cool, then cover and store in the refrigerator until ready to serve. It can be served warm or cold.
Can I use fresh raspberries?
If you’d prefer to use fresh (or frozen) raspberries, combine 4 cups raspberries and 1 cup sugar. Heat and stir (either on the stove top or in a microwave safe dish) until sugar is dissolved and mixture is getting liquidy. Stir in 2 tablespoons cornstarch and continue heating/stirring another minute or two until everything is incorporated. Use this in place of the raspberry pie filling.
What if I need a bigger cobbler?
This recipe can be doubled. Just use an 8×8 casserole dish to accommodate the additional ingredients.
Storage and leftovers
How long does raspberry cobbler last?
Raspberry cobbler will last 4 – 5 days when stored in the refrigerator in a sealed or covered container. It will last up to 6 months in the freezer.
Can you freeze raspberry cobbler?
To freeze, allow the cobbler to cool then wrap tightly with plastic wrap and then again with foil. Remember to label your container. When we freeze the cobbler I typically bake it in disposable pans so we are not without our loaf pans for long periods of time.
Complete your meal with our serving suggestions
Add this raspberry dump cake to your meal plan along with our parmesan crusted chicken, homemade egg noodles, and a side of skillet vegetables!
More awesome raspberry recipes
Other yummy dump cake ideas
- Apple dump cake cobbler recipe
- Pineapple dump cake
- Peach cobbler dump cake
- Chocolate cake dump cake
- See all our easy dump cake recipes!
Suggested tools
- Pyrex loaf pan – my favorite loaf pans, I love that they’re glass and you can see how well the sides and bottom are cooking.
- Electric mixer – I love love love love love (x’s 100) my stand mixer. Really and truly. But my daily work horse is this handheld electric mixer. It even comes in allll the colors. Which, yay!
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How to Make Raspberry Cobbler
Raspberry Cobbler Dump Cake Recipe
Ingredients
- 1 can raspberry pie filling 21 ounces
- 1 package yellow cake mix
- 8 tablespoons butter (1 stick) softened
- optional: powdered sugar, vanilla ice cream
Instructions
- Pour pie filling into a glass loaf dish and spread evenly.
- In a bowl combine butter and cake mix. I like to use an electric mixer for this, but a fork will work too.
- Spread cake mix mixture over pie filling. Bake at 350 degrees for approximately 45 minutes until the topping becomes a nice golden brown crust.
- Dust with powdered sugar and enjoy!
Video
Notes
Nutrition
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Love cobblers? Try this peach dump cake cobbler next!
Raspberry Cobbler (Dump Cake)
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This Raspberry Cobbler Recipe was originally a partnered post with Nature Made
2.22.16
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What's a glass "loaf dish" ? Size ?
Hi Winnie! The internet tells me a standard loaf pan is 8 1/2 x 4 1/2 inches. Hope that helps!
Looks great..am going to bake this for my friend’s bday..She loves raspberries also…thank you:)
you’re welcome! <3
I have to try and bake this. It sure looks easy enough. Probably great with vanilla ice cream
Cobblers are the best & I especially love raspberry cobbler!! It has so much flavor, is so soft & gooey, & just comforts the soul!!
You had me at three ingredients. And cobbler. Holy yum!
Raspberries are my kids favorite and they loved this dessert. A new favorite for sure.
My family loves this berry cobbler! I even added blackberries! So delicious!
I can’t believe how easy this is! It’s so rich, and delicious, too! With raspberries on sale right now, this is definitely going to be on my list of desserts to make over & over! Except…I think I need to add a little fudge sauce and ice cream to mine… 😉
Oh my! I can just taste this! Love anything raspberry. I would make this with yellow cake mix because I think it would give it a richer flavor. I would serve it hot with vanilla ice cream. YUM!
Your cobbler recipe is a lot like the one I use that I learned from my grandmother. We call it the cupa, cupa, cupa, two. That’s a cupa self rising flour, sifted, a cupa white table sugar, a cupa milk, and two cups of whatever the star fruit or berry is going to be. Of course it’s as simple as mixing the flour, sugar, and milk until the sugar is dissolved, laying out the fruit or berries on the bottom of an 8 inch by 8 inch cake or casserole pan, pour the wet ingredients over the fruit or berries, and bake at 350 degrees for 25 to 30 minutes, or until top is golden. Remove from oven, allow to cool, top with vanilla ice cream or cool whip, and enjoy.
yum. thanks!