Cherry Pie Bubble Up Dessert made with cherry pie filling and biscuits is the perfect casserole for brunch or dessert. Because of the cherry pie filling, this makes a great Christmas Breakfast Recipe or brunch recipe. Grab a can of biscuits and cherry pie filling and let's bake something yummy!
Today I'm sharing with you a really easy and delicious cherry pie bubble up casserole that uses refrigerated biscuits and pie filling. I used cherry pie filling for this recipe, but you can use peach like my Peach Cobbler Rolls, apple, blueberry...whatever you desire and know your family will enjoy.
Cherry Pie Bubble Up Casserole
This is the perfect cherry pie bubble up casserole or even cherry biscuit cobbler for holiday celebrations all year long.
It's the perfect accompaniment alongside scrambled eggs and other breakfast recipes. In my opinion, we all need something sweet to eat for brunch alongside the protein.
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Exact measurements are listed below in the recipe card. Make sure you scroll down to print and save the recipe for later!
- 1 can refrigerated Pillsbury Grands Biscuits
- Cherry Pie Filling; 21 ounce size
- Almond Extract Flavoring
Baking Tip: You could use vanilla extract, but I really love the taste of almond flavoring with cherry pie filling. It's delicious!
Step 1: Prepare the Pie Filling
In a bowl, combine the cherry pie filling, cinnamon and almond extract flavoring. Set aside while you prepare the biscuits.
Step 2: Prepare the Biscuits
Cut each biscuit into four pieces and place them in the bottom of the baking dish that's been sprayed with non-stick baking spray. Pour the pie filling mixture on top of the biscuits and mix gently.
Step 3: Baking Instructions
Bake in a preheated 365 degree oven for 25 to 30 minutes or until the biscuits are slightly browned. Remove from oven and set aside while you prepare the powdered sugar glaze topping.
Step 4: Prepare the Powdered Sugar Glaze
- Powder Sugar
- Almond Extract
Mix together the powdered sugar, milk and almond extract.
Step 5: Drizzle, Drizzle, Drizzle!
Drizzle over the slightly cooled biscuits. Serve this cherry pie bubble up dessert immediately to your family and friends.
Tried this recipe? Let me know in the comments and don't forget to rate it!
Like this recipe? Try these other Fruit Inspired Recipes:
- Banana Nut Bread
- Homemade Blueberry Muffins
- Peach Cobbler with Cake Mix
- Another fruit recipe that would be great for brunch is Homemade Blueberry Syrup from Honest and Truly.
- Peach Crunch Cake
- Apple Dump Cake - one of the most popular recipes on the blog!
- Refrigerated Pillsbury Grands Biscuits; 16.3 ounce size
- Cherry Pie Filling; 21 ounce size can
- 1 tsp. cinnamon
- 1 tsp. almond extract; divided
- ½ cup powdered sugar
- 1 tbsp. milk
- Preheat the oven to 365 degrees. Spray a 9X13 inch baking dish with cooking spray.
- In a bowl, combine the pie filling, cinnamon and ½ tsp almond extract flavoring.
- Cut each biscuit into 4 pieces and place in the bottom of the baking dish.
- Put the pie filling mixture on top of the cut up biscuits; mixing gently.
- Bake for 25 - 30 minutes or until the biscuits begin to brown.
- Remove from oven and set aside to cool slightly while you prepare the glaze.
- Mix together the powdered sugar, milk and remaining ½ tsp. almond extract together.
- Drizzle over the slightly cooled dessert.
- It really doesn't matter which order you put the ingredients in the baking dish. I've made this recipe a few times and added the cut up biscuits first to the baking dish and then topped the biscuits with the pie filling.
- Another time I added the pie filling to the bottom of the baking dish first and then added the cut up biscuits.
- Either way will work and give you a delicious dessert.
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Amount Per Serving: Calories: 293Total Fat: 6gSaturated Fat: 2gTrans Fat: 2gUnsaturated Fat: 4gCholesterol: 1mgSodium: 579mgCarbohydrates: 55gFiber: 1gSugar: 11gProtein: 4g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
This recipe has been updated since it first appeared in 2014 with new photos and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!