There is something wonderfully old-fashioned about a baked dessert that starts with a few humble pantry staples and turns into a bubbling, spoonable treat fit for a Sunday supper. This easy National Ice Cream Day dessert leans on bright frozen sherbet scoops instead of the usual pie filling or fresh fruit, giving you a cobbler-like bake with hardly any fuss at all. As it bakes, the sherbet softens into a fruity layer under a simple cake-style topping, and it is just the sort of thrifty, cheerful dessert that feels right at home on a Midwestern table.
Serve this warm with an extra small scoop of vanilla ice cream, a dollop of whipped topping, or even a sprinkle of toasted nuts if you like a little crunch. It also goes nicely with hot coffee after supper, or with iced tea on a summer afternoon when you want something sweet but simple. If your sherbet is citrusy, a few fresh berries on the side make it feel especially pretty.
6-Ingredient Oven Baked Sherbet Dessert
Servings: 8
Ingredients
1 quart solid unthawed sherbet, scooped into large rounds
1 box yellow cake mix, about 15.25 ounces
1/2 cup unsalted butter, melted
1 cup milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Directions
1. Preheat your oven to 350°F and lightly butter a 9x13-inch oven-safe glass baking dish.
2. Arrange the solid unthawed sherbet scoops in the prepared baking dish, spacing them as evenly as you can.
3. In a medium bowl, stir together the cake mix, milk, melted butter, vanilla extract, and cinnamon until you have a thick, smooth batter.
4. Spoon the batter over and around the sherbet scoops, leaving a little of the colorful sherbet peeking through here and there for a rustic look.
5. Bake for 35 to 40 minutes, until the top is golden and the fruit layer underneath is bubbling around the edges.
6. Let the dessert rest for 10 minutes before serving, then spoon it warm into bowls and enjoy.
Variations & Tips
Citrus Sherbet Version: Orange or rainbow sherbet gives this dessert a sunny, old-time soda fountain flavor. If you use a citrus sherbet, a little extra cinnamon on top before baking makes the kitchen smell mighty good.
Berry Twist: Raspberry sherbet makes a prettier pink filling and gives the dessert a tangy little zip. This one is especially nice with a spoonful of whipped topping or a few fresh berries at serving time.
Do Not Thaw the Sherbet: Start with the sherbet fully frozen and scooped solid. That helps create distinct pockets of fruit flavor in the bake and keeps the dessert from turning too loose before it goes into the oven.
Watch the Browning: Glass baking dishes can brown nicely around the edges, so check the dessert at the 35-minute mark. If the top is getting dark before the center is set, lay a piece of foil loosely over it for the last few minutes.
Make It Your Own: A pinch of nutmeg, a handful of chopped pecans, or even a plain white cake mix instead of yellow can all work just fine. This is one of those forgiving country desserts that welcomes a little tinkering.