Cherry Pie Bubble Up Dessert
A warm, nostalgic dessert made with canned biscuits and cherry pie filling, perfect for potlucks and quick treats.
I’ve made this Cherry Pie Bubble Up Dessert more times than I can count for potlucks and quick weekend treats — it’s the sort of warm, nostalgic dessert that lands on plates fast and disappears faster. Using canned Pillsbury Grands biscuits keeps things delightfully simple, while the cherry pie filling plus a hint of almond turns it into something that tastes homemade without the fuss.
Why you’ll love this dish
This recipe is a perfect weeknight dessert, last-minute special for guests, or a sweet addition to brunch. It’s fast to assemble, budget-friendly, and forgiving — no rolling pie crusts or complicated laminations. The biscuits bake up soft and pillowy, soaking a little of the cherry filling so every bite is jammy with cinnamon and that whisper of almond.
Reasons to try it right now:
- Speed: Ready from pantry to oven in about 10 minutes.
- Accessibility: Uses two common canned items plus pantry staples.
- Crowd-friendly: Serves a family or a potluck with minimal work.
If you love simple cherry desserts, you might also enjoy my take on cherry pie cookies for a handheld version: cherry pie cookies you’ll love.
The cooking process explained
Before you bake, know what to expect: you’ll cut the biscuits into quarters and arrange them in a greased 9×13 dish. A quick bowl of cherry pie filling, cinnamon, and half the almond extract gets spread over the biscuit pieces. As it bakes the biscuits rise and soak up some of the fruit juices, creating that “bubble up” texture. Finish with a simple powdered sugar glaze flavored with the remaining almond extract for a glossy, sweet drizzle.
Quick timeline:
- Prep: 10 minutes
- Bake: 25–30 minutes
- Cool + glaze: 10 minutes
- Total active time: ~20 minutes (most of the time is baking)
What you’ll need
- 1 (16.3 oz) can refrigerated Pillsbury Grands biscuits
- 1 (21 oz) can cherry pie filling
- 1 teaspoon ground cinnamon
- 1 teaspoon almond extract, divided (1/2 tsp + 1/2 tsp)
- 1/2 cup powdered (confectioners’) sugar
- 1 tablespoon milk
Notes and substitutions:
- Use a gluten-free biscuit brand if you need a gluten-free version; baking times may vary slightly.
- If you don’t have almond extract, a teaspoon of vanilla can be used, though the almond gives a classic cherry-pastry note.
- For a less sweet glaze, reduce the powdered sugar to 1/3 cup and taste before drizzling.
Step-by-step instructions
- Preheat the oven to 365°F (185°C). Lightly spray a 9×13-inch baking dish with cooking spray.
- In a medium bowl, stir the cherry pie filling with the cinnamon and 1/2 teaspoon of almond extract until evenly combined.
- Cut each biscuit into 4 pieces and arrange them in a single layer across the bottom of the prepared baking dish.
- Spoon the cherry mixture over the cut biscuits, gently mixing with a spatula so fruit and biscuit pieces are distributed but not smashed.
- Bake for 25–30 minutes, or until the biscuit pieces are golden and the cherry filling is bubbly.
- Remove from the oven and let the pan cool for about 8–10 minutes while you make the glaze.
- Whisk together the powdered sugar, milk, and the remaining 1/2 teaspoon almond extract until smooth. Add a few drops more milk if needed to reach a drizzling consistency.
- Drizzle the glaze over the slightly cooled dessert. Serve warm or at room temperature.
Cherry Pie Bubble Up Dessert
- Prep
- 10 MIN
- Cook
- 30 MIN
- Total
- 50 MIN
- Serves
- 8
01Ingredients
Main Ingredients
02Method
- Preparation
- Baking
- Glazing and Serving
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0 OF 8 DONE03Recipe notes
- 01Store leftovers in an airtight container for 3–4 days. Reheat in the microwave or oven. Can freeze unglazed dessert for up to 2 months.
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Best ways to enjoy it
Serving suggestions:
- Plate warm with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
- Sprinkle toasted sliced almonds on top for crunch and a nod to the almond flavor in the glaze.
- For brunch, serve alongside lightly sweetened coffee or a fruity iced tea to balance the sweetness.
Pairings: a bright lemony salad or a simple green salad with citrus vinaigrette keeps the meal from feeling too heavy. If you want a non-sweet beverage companion, try a strong brewed coffee or herbal tea.
Also try this cherry-inspired beverage if you want a coordinating drink: cherry pie inspired iced tea.
Storage and reheating tips
Refrigerator: Store leftovers in an airtight container for 3–4 days. Cool completely before refrigerating to avoid sogginess.
Reheating: Reheat individual portions in the microwave for 20–30 seconds, or warm a portion in a 325°F oven for 8–10 minutes to crisp the top slightly.
Freezing: You can freeze the baked, unglazed dessert in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven. Add glaze after reheating.
Food safety note: do not leave this dessert at room temperature for more than two hours; fruit fillings and dairy glazes are best refrigerated if not eaten promptly.
Creative twists
- Blueberry or apple bubble up: Substitute blueberry or apple pie filling and swap almond extract for vanilla.
- Lattice-sugar top: Sprinkle coarse sugar on the biscuit pieces before baking for a crisper top.
- Mini versions: Bake in a muffin tin for individual servings; reduce bake time to 18–22 minutes.
- Reduced-sugar glaze: Use powdered erythritol or reduce the powdered sugar amount and add a splash of lemon juice for brightness.
- Nutty finish: Stir 1/4 cup finely chopped toasted pecans or almonds into the glaze and sprinkle on top.
Helpful answers
Frequently asked questions
How long does this take from start to finish?
A: Active prep is about 10 minutes; bake time is 25–30 minutes. With cooling and glazing, plan 45 minutes total.
Can I use refrigerated biscuits from another brand or from a tube of smaller biscuits?
A: Yes. Baking time may vary slightly if the biscuit size or density differs. Watch for a golden color and bubbly filling to judge doneness.
Can I make this ahead for a party?
A: Yes. Bake the dish, cool completely, then refrigerate (un-glazed) up to 2 days. Reheat in a 325°F oven until warmed through, then add the glaze just before serving.
Is it possible to reduce sugar or make this lighter?
A: Use a reduced-sugar pie filling or a lighter glaze (less powdered sugar and a splash of lemon). Fruit-forward fillings like tart cherry can also cut the perceived sweetness.
What if I don’t like almond extract?
A: Substitute vanilla extract (same quantity) or omit the extract entirely; almond pairs nicely with cherry but isn’t essential.
Conclusion
This Cherry Pie Bubble Up Dessert is a dependable, crowd-pleasing recipe that turns two pantry cans into a warm, comforting dessert. For more ideas, check out Mandy’s Recipe Box Cherry Pie Bubble Up.
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