Easiest Ever Slow Cooker Blueberry Cobbler (Cake Mix!)
Make the Easiest Ever Slow Cooker Blueberry Cobbler! This simple recipe uses blueberry pie filling, yellow cake mix, pecans, and butter for a warm, comforting dessert.
Ingredients
(Based on 1x column)
- ▢ 1 can (21 ounces) blueberry pie filling
- ▢ 1 package (9 ounces) yellow cake mix (Note: This is a smaller size than standard 15.25 oz cake mixes. If using standard, use about 2/3 of the box, or expect a thicker topping)
- ▢ 1/4 cup chopped pecans
- ▢ 1/4 cup (1/2 stick) butter, melted
Optional for Serving:
- ▢ Vanilla ice cream
Instructions
1. Prepare the Slow Cooker:
- Lightly grease the insert of your 1.5-quart slow cooker.
2. Layer the Ingredients:
- Spoon the entire can of blueberry pie filling into the bottom of the greased slow cooker. Spread it out into an even layer.
- Sprinkle the dry yellow cake mix directly from the package (use amount for a 9oz package, or about 1.5-2 cups from a larger box) as evenly as possible over the top of the blueberry pie filling.
- Sprinkle the ¼ cup of chopped pecans evenly over the dry cake mix layer.
- Drizzle the ¼ cup of melted butter as evenly as possible over the pecans and cake mix. Do not stir the layers together.
3. Slow Cook the Cobbler:
- Cover the slow cooker securely with its lid.
- Cook on the HIGH setting for 3 hours. (Some slow cooker cobblers also offer a LOW setting for 4-5 hours, but this recipe specifies HIGH).
- The cobbler is done when the fruit filling is bubbly around the edges and the topping is mostly set and appears golden brown in spots. A toothpick inserted into the topping should come out with moist crumbs, but not wet batter.
4. Serve:
- Turn off the slow cooker.
- Serve the Blueberry Cobbler warm, scooped directly from the slow cooker into bowls.
- If desired, top individual servings with a generous scoop of vanilla ice cream. Enjoy this incredibly easy and comforting dessert!