7UP Cherry Cobbler

5 from 1 vote

This is the easiest 3-ingredient 7UP Cherry Cobbler you will ever make! Serve with a scoop of ice cream for a delicious dessert.

Prep Time5

Cook Time1 5

Total Time1 10

Course: Dessert

Cuisine: American

Servings: 1 cup servings

Calories: 502kcal

63 ounces (3 21-ounce) cans of cherry pie filling
15.25 ounces box of yellow cake mix (your favorite brand, I used Best Choice store brand)
2¼ cups (20 ounces) 7UP lemon-lime soda (you can use a generic version if you prefer)
1½-2 tablespoons salted butter melted (optional to brush over finished cobbler)
Vanilla ice cream optional garnish

Preheat the oven to 350°F. Generously spray a 9x13 baking dish with baker’s spray (Baker’s Joy or generic version).
Evenly spread 2 cans of cherry pie filling in the bottom of the prepared baking dish.
63 ounces (3 21-ounce) cans of cherry pie filling
Evenly sprinkle the dry yellow cake mix over the cherry pie filling.
15.25 ounces box of yellow cake mix
Slowly pour the 7UP over the cake mix layer. (It will be foamy) Use a spoon to gently smooth the very top layer of the cake mix and 7UP. You only want to smooth, not stir, the top layer.
2¼ cups (20 ounces) 7UP lemon-lime soda
Spoon 5-6 dollops of the remaining cherry pie filling. (Before baking, the cobbler will appear very wet. That is why the baking time is a bit long, but it is needed) Bake for 1 hour to 1 hour 10 minutes (Every oven bakes differently, just be sure to keep a close eye on your cobbler, maybe checking around 55 minutes. In my oven, 1 hour 5 minutes was the perfect bake time) until the cake is golden brown.
Remove from the oven and use a pastry brush to brush the melted butter over the exposed cake, if desired. Allow the cake to cool completely before serving with vanilla ice cream. (The longer the cobbler sits and cools will firm up the cobbler. It will take a while to cool completely.)
1½-2 tablespoons salted butter, Vanilla ice cream

Storage:

To Store: Store any leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To Freeze: You can freeze the baked 7UP cherry cobbler in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator.
To Reheat: Reheat the cobbler in the oven for 10 minutes at 350°F.

Tips:

Do not make the cake mix according to the box directions! Just sprinkle the dry cake mix right over the cherry pie filling.
If you don’t have a box of cake mix, you can use regular pie crust strips. It does change the taste and texture, but it is still delicious.
Every oven bakes differently so be sure to keep a close eye on your cobbler, checking after 55 minutes. In my oven, 1 hour 5 minutes was the perfect bake time.
The dish will be very, very full, so when transferring it to the oven, go slow.
Halfway through the bake time, if you notice any dry cake mix spots, you can use a pastry brush and 1-2 tablespoons of 7UP. Dip the end of the pastry brush in the 7UP. Gently dab the dry spots. Return the cobbler to the oven to finish baking.
The longer the cobbler sits and cools, it will firm up. It will take a while to cool completely.