Sweet steam with a nutty toasted scent greets you as you pull this Cake Mix Pear Cobbler from the oven. My teeth tingle at the first crunch of golden edges, giving way to tender pear halves bathed in a silky-smooth cinnamon sauce. After testing this cobbler four times, I discovered that resting it five minutes before slicing locks in the juices and keeps the topping crisp. Let me walk you through each step of this fuss-free dessert that’s bubbling around the sides and singing with rich buttery smell.
Why You’ll Love Cake Mix Pear Cobbler
- A crisp, golden cake-crust emerges around juicy pear halves for a textural mix you’ll crave.
- The sauce, thickened with just cornstarch, offers a whisper of warm cinnamon in every spoonful.
- Ready in under an hour—minimal prep with pantry staples like boxed cake mix and canned pears.
- Rooted in Southern cobbler tradition, it echoes homey, from-scratch charm with a modern shortcut twist.
A Little Background
On my second test, I swapped dark brown sugar for granulated and fell in love with the deeper caramel notes. This Cake Mix Pear Cobbler sprang from a lazy afternoon when fresh fruit was scarce, and I leaned on canned pears to fill that void. It’s comfort food meeting resourcefulness—a mid-century dessert trick that leans into simplicity without skimping on flavor.
Key Ingredients for Cake Mix Pear Cobbler
- Canned Pear Halves: Drained and ready, with reserved juice to build your sauce; swap with sliced peaches if desired.
- Yellow Cake Mix: Acts as a buttery topping—any brand works; avoid sugar-free mixes for best browning.
- Unsalted Butter: Sliced cold to melt slowly into the cake layer, imparting a rich mouthfeel.
- Heavy Cream: Whisked into the thickened syrup for silkiness; half-and-half can stand in if you prefer.
- Ground Cinnamon: A warm spice note that layers depth; increase to 1½ teaspoons for a bolder kick.
- Cornstarch: Transforms pear juice into a glossy coating—essential for a non-runny dessert.
How to Make Cake Mix Pear Cobbler
- Preheat your oven to 350°F. While it heats, whisk reserved pear juice with sugar, cinnamon, and cornstarch in a small saucepan until it gently simmers and thickens, about 2 minutes.
- Remove from heat and stir in heavy cream and vanilla extract, watching the sauce turn a silky smooth consistency.
- Lightly grease a 9×13 pan and arrange the drained pear halves in a single layer, cut-side down.
- Pour the warm cinnamon syrup over the pears, then sprinkle the dry cake mix evenly. Scatter butter slices on top and bake 35–40 minutes, until bubbling fiercely around the sides and the top is golden brown.
Pro Tips & Troubleshooting
- Rotate the pan halfway through baking to ensure even browning—on attempt three, this fixed uneven golden spots.
- If the topping starts to darken too fast, tent lightly with foil for the last 10 minutes to avoid burnt edges.
- For a seasonal spin, stir in a handful of shredded coconut or a sprinkle of nutmeg to the sauce.
- Doubling the recipe? Use a deep 9×13 dish and extend baking time by 10–15 minutes, checking every 5 minutes after 40.
Storage & Make-Ahead Guide
Store leftovers in an airtight container in the refrigerator for up to 4 days. I learned that layering parchment between slices prevents sticking and sogginess. To reheat, warm individual portions at 325°F for 10 minutes or microwave for 45 seconds. You can assemble the cobbler a day ahead—cover the unbaked dish tightly and bake straight from the fridge, adding an extra 5 minutes to the total time.
Serving Suggestions
Offer a scoop of vanilla ice cream or a dollop of whipped cream to contrast the warm cobbler. A sprinkle of toasted pecans adds crunch, and a drizzle of honey elevates the sweetness. For a lighter touch, serve with Greek yogurt flavored with a hint of lemon zest.
Frequently Asked Questions
- How do you thicken the sauce in a pear cobbler? A mix of cornstarch and simmering does the trick—whisk juice with cornstarch, sugar, and spices until it bubbles and coats the spoon.
- Can I use fresh pears instead of canned for Cake Mix Pear Cobbler? Yes—peel, core, and slice about 5 cups of fresh pears, then adjust cooking: simmer fresh slices in a bit of water for 3–4 minutes before baking.
- How long can you keep pear cobbler in the fridge? Properly chilled in an airtight container, this cobbler stays fresh for up to 4 days. Always cool completely before sealing.
- Can I prepare Cake Mix Pear Cobbler ahead of time? Absolutely—assemble in the baking dish, cover, and refrigerate up to 24 hours. Bake cold and tack on 5–10 extra minutes.
- What type of cake mix is best for a cobbler topping? A classic yellow cake mix browns beautifully; spice cake mix adds mellow depth, while white cake mix yields a lighter crust.
- Can I freeze leftover cobbler? Yes—portion into freezer-safe containers, freeze up to 2 months. Thaw overnight in the fridge and rewarm at 325°F until bubbly.
Final Thoughts
Every bite of this Cake Mix Pear Cobbler is a memory of cozy kitchens and warm smiles. My favorite way to enjoy it? Warm from the oven with cold ice cream melting into the corners. Give it a whirl and share your tweaks—I love hearing which personal twist becomes your own signature.
More Recipes You’ll Love
- Instant Pot Cheesecake – another no-fuss dessert that delivers creamy richness to balance your cobbler’s fruit-forward warmth.
- Air Fryer Donuts – mini sweet bites crisped to golden perfection in minutes, ideal for serving alongside a scoop of pear cobbler or morning brunch.
- Easy Thanksgiving Turkey Recipe – round out your holiday spread with this simple roast that pairs beautifully with a slice of Cake Mix Pear Cobbler for dessert.
Cake Mix Pear Cobbler
Ingredients
Method
- Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish with nonstick spray.
- Drain the canned pear halves, reserving the juice for the sauce.
- In a small saucepan, whisk together granulated sugar, cinnamon, and cornstarch, then add reserved pear juice. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens, about 2 minutes.
- Remove saucepan from heat, stir in heavy cream and vanilla extract until silky smooth.
- Arrange pear halves cut-side-down in the prepared baking dish.
- Pour the warm cinnamon-cream sauce evenly over the pears.
- Sprinkle the dry cake mix over the sauce and pears, then dot evenly with pats of cold unsalted butter.
- Bake for 35–40 minutes, until the top is golden brown and the cobbler is bubbling around the edges.
- Let stand 5 minutes before serving to allow juices to set.