Cake Mix Pear Cobbler
A quick dessert where canned pear halves are coated in warm cinnamon cream, topped with yellow cake mix and butter, then baked until golden and bubbly.
Ingredients
Sauce & Pears
- 1 15 oz can pear halves drained, juice reserved
- 1 cup granulated sugar
- 1.5 teaspoons ground cinnamon
- 1.5 tablespoons cornstarch
- 0.25 cup heavy whipping cream
- 2 teaspoons vanilla extract
Topping
- 1 box (15.25 oz) yellow cake mix dry
- 0.5 cup unsalted butter sliced into pats
Instructions
Sauce & Pears
- 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.
Assembly & Baking
- 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.
Notes
Let the cobbler rest for 5 minutes after baking to allow the sauce to thicken.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat before serving.