Step 1

Preheat the oven to 350°F. Generously spray a 9x13 baking dish with baker’s spray (Baker’s Joy or generic version).

Step 2

Evenly spread 2 cans of cherry pie filling in the bottom of the prepared baking dish.

Step 3

Evenly sprinkle the dry yellow cake mix over the cherry pie filling.

Step 4

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.

Step 5

Spoon 5 to 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.

Step 6

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.)