This oven baked 3-ingredient lemon cobbler bake is the kind of easy dessert my aunt would bring to Sunday supper right around Easter. It comes out of the oven with a golden, bubbly top and a soft, lemony center that disappears fast once everyone digs in. Because it uses just a boxed cake mix, canned lemon pie filling, and butter, it’s perfect for busy weekends, church potlucks, or when you just don’t feel like fussing with a complicated dessert but still want something warm and comforting on the table.
Serve this lemon cobbler warm, scooped straight from the white casserole dish so everyone can see that golden crust. A scoop of vanilla ice cream or a dollop of whipped cream on top makes it extra special, especially for Sunday supper or holiday meals like Easter. It pairs nicely with a simple roast chicken or ham dinner, and a fresh green salad on the side keeps the whole meal feeling light. If you’re serving a crowd, set the dish in the center of the table with small bowls and let everyone help themselves family-style.
Oven Baked 3-Ingredient Lemon Cobbler BakeServings: 8
Ingredients
2 cans (21 ounces each) lemon pie filling
1 box (about 15.25 ounces) yellow cake mix, dry
1/2 cup (1 stick, 8 tablespoons) unsalted butter, melted
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch white casserole or baking dish so the cobbler releases easily and cleans up quickly.
Spread the lemon pie filling evenly in the bottom of the prepared baking dish, smoothing it out to reach all the corners. This will be the tangy, gooey base of your cobbler.
Sprinkle the dry yellow cake mix evenly over the lemon pie filling. Try to cover all the filling with a light, even layer, breaking up any large clumps of mix with your fingers or a spoon.
Slowly drizzle the melted butter evenly over the top of the dry cake mix. Aim to moisten as much of the mix as possible; a few dry spots are okay, but the butter is what helps create that golden, crisp top.
Place the baking dish on the center rack of your preheated oven and bake for 35 to 45 minutes, or until the top is golden brown and bubbly around the edges. The center should look mostly set, though it will stay a bit soft and cobbler-like.
Remove the cobbler from the oven and let it rest for at least 10 to 15 minutes before serving. This helps it set up slightly so it scoops more easily while still being warm and comforting.
Scoop into bowls and serve warm as is, or top with vanilla ice cream or whipped cream for a simple Sunday supper dessert that disappears in no time.
Variations & Tips
For a slightly less sweet version, you can use lemon curd thinned with a bit of water in place of one can of lemon pie filling. If your family loves extra lemon flavor, stir a teaspoon of lemon zest into the pie filling before spreading it in the dish, or add a few thin slices of fresh lemon on top before baking for a pretty, rustic look. For picky eaters who like things a bit milder, use one can of lemon pie filling and one can of plain canned pie apples or peaches; the fruit will soften the tang of the lemon. You can also swap the yellow cake mix for white cake mix or lemon cake mix if that’s what you have on hand. If you prefer a slightly crisper top, bake closer to the longer end of the time range and watch for a deep golden color. To make clean-up easier on a busy Sunday, line the dish with parchment before greasing, then lift out leftovers once cooled. Leftovers reheat nicely in the oven at 300°F for about 10 minutes or in the microwave in short bursts until warm.
