Texas Cobbler

I love this wonderful dessert! This Dump Cake recipe is made with blueberry and cherry pie fillings, crushed pineapple, almonds, coconut, a butter recipe cake mix and butter. Super easy, super spectacular! And, it’s oh-so-good! Serve it warm with ice cream, if you desire, with whipped topping, or just plain, but you simply must serve it! Texas Cobbler is especially good for potlucks and holiday or tailgating parties because everyone loves the combination of fruit, nuts and cobbler-type crust.

Back when we lived in New England, Tanna Jango brought this fabulous dessert to one of our church potlucks. Tanna was a Louisiana girl who met and married a Massachusetts boy and relocated there after she married. She was a wonderful cook and we were privileged to enjoy a lot of her famous cooking when we lived in New England during the 1990s. Tanna’s recipe actually called for pecans or walnuts, but when she made it that Sunday she had run out of everything but almonds so that’s what she put in the cobbler. I’ve never made it with anything but almonds ever since. It’s so much better that way because the almonds really set off the blueberries and cherries, in my opinion.

I have made this recipe countless times over the years for company. We do a LOT of entertaining and Texas Cobbler is sure to please. Yesterday, when I served this again to company for a big Memorial Day (weekend) pool party bash, one of the gals who ate it kept raving over how delicious it was. When I told her that it included coconut, she did a double-take, because she HATES coconut. Yet, she LOVED this dessert. She couldn’t believe there was coconut in it–even more that, she ate it and enjoyed it! She also hates fish, but told me she didn’t think I could disguise fish nearly as well as I did the coconut! hahaha 🙂

If you’re looking for a dynamite cobbler recipe for holiday entertaining, potlucks any time of the year, or just simple family dinners, then consider making Texas Cobbler sometime soon. Your family will love it and all your guests will rave over it like mine do every time I serve it. Add a dollop of ice cream or whipped topping and you will be in hog heaven. Yum.

Texas Cobbler - IMG_2799.jpg

Texas Cobbler is one of our favorite Dump Cake-type recipes.

Texas Cobbler - IMG_7934.jpg

Doesn’t Texas Cobbler look wonderful?

Texas Cobbler - IMG_7799.jpg

We love the combination of cherry and blueberry pie filling in this cobbler.


Here’s what I did.

Texas Cobbler - IMG_2729.jpg

These are the ingredients I used for this recipe. 

Texas Cobbler - IMG_2730.jpg

Spread pie fillings and pineapple into the bottom of a greased 9×13″ baking dish.

Texas Cobbler - IMG_2731.jpg

Stir fruit well to combine. Do not drain the pineapple.

Texas Cobbler - IMG_2732.jpg

Add coconut and almonds.

Texas Cobbler - IMG_2733.jpg

Pour dry cake mix over top of almonds. Then pour melted butter over top.

Texas Cobbler - IMG_2734.jpg

This is what the cobbler looks like before it goes into the oven.

Texas Cobbler - IMG_2784.jpg

Bake at 350 for 35-40 minutes or until done. My oven runs slow so it took about 60 minutes.

Texas Cobbler - IMG_2800.jpg

Each bite of Texas Cobbler is beyond scrumptious!

Texas Cobbler - IMG_2994.jpg

Your friends and family will love this tasty cobbler.


Here’s the recipe.


(Recipe adapted from Tanna Jango, when we attended Christ Baptist Church, Upton, MA)

[b]Texas Cobbler[/b]
Recipe Type: Dessert
Cuisine: Southern
Author: Teresa Ambra adapted from Tanna Jango when we attended Christ Baptist Church, Upton, MA
Prep time:
Cook time:
Total time:
Serves: 15
Spectacular dump cake-type dessert using blueberry and cherry pie fillings, crushed pineapple, almonds and coconut. Great for holiday entertaining and potlucks.
  • 2 sticks butter, melted
  • 1 box yellow cake mix (I use the butter recipe cake mixes)
  • 1 lg. can crushed pineapple with juice
  • 1 can Lucky Leaf cherry pie filling
  • 1 can Lucky Leaf blueberry pie filling
  • 1 cup coconut
  • 1 cup sliced almonds
  1. Spread crushed pineapple and pie fillings into bottom of 9×13” baking pan sprayed with cooking spray.
  2. Stir well to combine.
  3. Sprinkle coconut over cake mix, then almonds.
  4. Cover with dry yellow cake mix.
  5. Drizzle butter over top.
  6. Bake about 35-40 minutes at 350 until it starts to bubble around the edges.
  7. Cool.
  8. Serve with cool whip or ice cream, if desired.
My oven runs slow so it took about an hour to bake this.


Texas Cobbler - IMG_2805.jpg

Texas Cobbler is so easy to make. You can have it oven ready in about 10 minutes.

Texas Cobbler - IMG_2789.jpg

The almonds and coconut add sweetness and crunch to this dynamite recipe.

Texas Cobbler - IMG_7950.jpg

We savored every mouthful!

You may also enjoy these delicious recipes!

Gluten Free Strawberry Dump Cake Cobbler

Gluten Free Strawberry Dump Cake Cobbler - IMG_9910.jpg.jpg


Apple Cranberry Dump Cake Cobbler

Apple Cranberry Dump Cake Cobbler - IMG_7922.jpg


Cherry Dump Cake Cobbler

Cherry Dump Cake Cobbler - IMG_2269.jpg.jpg

41 Replies to "Texas Cobbler"

  • comment-avatar
    Jen August 4, 2016 (2:44 pm)

    This looks delicious, I’m gonna make it this weekend! Why is it called Texas Cobbler? Just curious because we just moved to Texas 🙂

    • comment-avatar
      Teresa August 4, 2016 (2:50 pm)

      I’m not sure why it’s called Texas Cobbler, Jen. I actually received the recipe while living in New England from a gal who was raised in Louisiana! I will say we’ve always loved the combination of flavors and texture in this cobbler. Hope you and your family enjoy it.

  • comment-avatar
    JoAnn November 7, 2015 (12:51 pm)

    This was great! I made it several months ago for my family, and for company and everyone loved it. I’m making it again today for guests.
    Thanks for posting!

    • comment-avatar
      Teresa November 9, 2015 (8:45 pm)

      So glad all your company enjoyed this recipe, JoAnn.

  • comment-avatar
    KKilgore September 28, 2015 (3:20 pm)

    Followed this recipe exactly as listed and it did not turn out well. Not a big fan of the combined flavors and the crust turned out very yellow. Took this to a wedding and everyone avoided it. My husband and I tried it and threw out the rest.

    • comment-avatar
      Teresa September 28, 2015 (3:59 pm)

      I’m sorry it didn’t turn out for you. This is one of our absolute favorite recipes. Every time we’ve made it everyone has really dug into it. How long did you cook it? It sounds like the crust didn’t brown enough. This recipe usually takes 45 minutes to an hour to cook all the way through.

  • comment-avatar
    Carl June 21, 2015 (10:51 am)

    What a lovely name just as my granddaughter. When I see a good recipe I follow it to the T. After I have tried it that way I will change to my liking. I see many ways this could happen with your recipe. I cooked it in a #12 Dutch oven over coals and it came out great.

    • comment-avatar
      Teresa June 22, 2015 (11:22 am)

      It is great every which way, Carl. Check out my dump cake cobbler recipes. I have several of them. I’ve tried it with fresh fruit (making my own pie fillings), and with any combination of canned fruit. They all come out spectacular. Thanks for stopping by.

  • comment-avatar
    Pat Kozakewich June 16, 2015 (10:38 pm)

    This looks absolutely delicious and I plan to try it real soon. Though the largest percent of the comments are very supportive and appreciative of your sharing this recipe, I find it amazing that some people are not able to ask a simple question but instead prefer to be ignorant and insulting. I’m sure their mamas must be so proud of them. There is always a place in this world for good manners.

    • comment-avatar
      Teresa June 17, 2015 (9:41 am)

      It is a great recipe, Pat. You can try it with any combo of fresh or canned fruits, any kind of nuts, and even different kinds of cake mixes will work. Thanks for stopping by.

  • comment-avatar
    Diane Joss April 23, 2015 (10:19 am)

    This is one of those recipes for the creative baker – I have made this dozens of times for the last 30 years or so – any kind of canned pie mixture works and you can sprinkle any kind of chopped nuts on it. In a 13×10 cake pan I use 3 cans of cherry – it’s my grandchildren’s favorite. I eliminate the coconut and pineapple because we don’t care for it. Important to distribute cake mix evenly over top. I take a handful out of the box and run it through my fingers so it’s not in globs. Also, this is one of those recipes that tastes even better the next day after spending the night in the refrigerator. Every time we get together the kids say, “Bring the cherry cobbler grandma.”

    • comment-avatar
      Teresa April 23, 2015 (10:53 am)

      Hi, Diane. Yes, I, too, have tried every combination available, although we love the coconut and pineapple. When I received this recipe back in the early 90s, it was the first time that I had tasted the combo of cherry and blueberry pie filling. Since then I have been much more adventurous! Thanks for stopping by.

  • comment-avatar
    Donna December 26, 2014 (7:54 am)

    I would prefer to use fresh fruits rather than canned pie filling….has anyone tried it that way?

    • comment-avatar
      Teresa December 26, 2014 (9:36 am)

      Donna, I have used fresh fruits before. I wash and slice down depending on the fruit, or leave whole, (you will probably need about a pint of 3 different flavors). Add 1/2 to 1 cup sugar (depending on how sweet you want it), and about 3 heaping tablespoons of flour to the fresh fruit. Stir and then place it in the bottom of the baking dish. Follow the remaining parts of the recipe as desired.

  • comment-avatar
    Nanette August 29, 2014 (4:06 pm)

    Can anything be substituted for the cherries?

    • comment-avatar
      Teresa August 29, 2014 (5:37 pm)

      Nanette, why don’t you try strawberry pie filling? Would that work?

  • comment-avatar
    Peggy P July 19, 2014 (3:54 pm)

    That looks delish! I will definitely be trying this one. As a side note if your oven runs slow (cool) just buy an oven thermometer and place it in your oven; turn your oven on to 350 and let it preheat for 20 minutes; check the temp on the thermometer to see what the actual temp really is. Now you know how cold your oven is. If the thermometer says 300 but you set your oven to 350 you now know that you need to set your oven approximately 50 degrees hotter than the recipe calls for. Always check the thermometer before you begin to bake a recipe and adjust the temp dial up or down as needed. I’ve done this for years and wouldn’t be without an oven thermometer. They’re about $5-$7 in almost any store. Good luck!

    • comment-avatar
      Teresa July 19, 2014 (5:35 pm)

      Thanks Peggy, it really is a great recipe. Everyone who tries it loves the recipe – even those who don’t normally eat coconut! Yes, we’ve tested my oven and it seems to be about 35 degrees under what it should be even though it was calibrated by a service technician shortly after we purchased it a couple of years ago! I usually forget to set it 35 degrees higher and just end up baking everything a little longer! 🙁

  • comment-avatar
    Debbie July 2, 2014 (3:07 pm)

    Thanks for sharing your recipe, I will try and make it, it looks so good. I know my Mom will love it and my sweetheart

    • comment-avatar
      Teresa July 2, 2014 (4:14 pm)

      Thanks for stopping by, Debbie, I hope you enjoy it. I’ve made this recipe so many times. Even people who don’t normally enjoy coconut love it in this recipe!

  • comment-avatar
    Anonymous June 24, 2014 (8:44 am)

    You didn’t tell what degree to put the oven temperature.

  • comment-avatar
    Jack June 23, 2014 (4:27 pm)

    Maybe, just Maybe you could start with the OVEN temp. Da

  • comment-avatar
    Carol June 18, 2014 (7:30 pm)

    This Texas Cobbler looks great! Can’t wait to try it!

    • comment-avatar
      Teresa June 22, 2014 (8:52 pm)

      Sorry, Carol, it has taken me so long to reply. I have been on a Navaho mission trip with our church and have not been near the Internet for over a week. It is a great cobbler. I made it twice while we were on this mission trip and everyone loved it!

  • comment-avatar
    Janet Allen June 17, 2014 (9:18 pm)

    What temperature do you bake this at? I looked but did not see this information.

    • comment-avatar
      SwashB June 18, 2014 (3:53 am)

      350 always works well for baked goods or use temp printed on cake mix box

    • comment-avatar
      Anonymous June 18, 2014 (8:05 pm)


    • comment-avatar
      Teresa June 22, 2014 (8:54 pm)

      I usually bake it at 350 for as long as it takes to bake it. I made it last week in a new oven and it took almost 2 hours to bake completely. The second time I made it, it was done in about 30 minutes!

  • comment-avatar
    Liz June 17, 2014 (3:43 pm)

    Thank you for the nice recipe.

    • comment-avatar
      Teresa June 22, 2014 (8:53 pm)

      You’re welcome.

  • comment-avatar
    Chris June 17, 2014 (2:16 pm)

    I tried this and ended up with the cake mix not cooking in several places and just stayed in the powder form. What did I do wrong??

    • comment-avatar
      SwashB June 18, 2014 (4:12 am)

      Probably did not get an even spread on the butter to cover cake mix. Another method (the one I use on dump cakes) is to cut the butter into one tbls pads and then place these evenly on top of the cake mix. When the it bakes the butter melts into the mix.

      • comment-avatar
        Teresa June 22, 2014 (8:56 pm)

        Yes, I’ve done it like that before as well. Normally, I just drizzle the butter over top of the cake. The secret is to bake it long enough. Once the pie filling bubbles up to the surface well and the top browns, the cobbler gets the correct crust and I rarely have dry spots on the cake.

      • comment-avatar
        Linda Brantley April 14, 2016 (5:37 am)

        Try freezing the butter. Then grate the butter evenly over the cake mix.

        • comment-avatar
          Teresa April 15, 2016 (8:30 am)

          Thanks, Linda. Grate suggestions.

    • comment-avatar
      Teresa June 22, 2014 (9:02 pm)

      Normally, I try to drizzle the butter as evenly over top of the cake as possible. Then when I bake the recipe, I bake it until the fruit pie fillings bubble up to the surface around the entire edge of the cobbler. By that time, usually all of the cake mix has dissolved into the cake. Sometimes this means cooking the cobbler almost an hour. It just depends on how many other things are in the oven at the same time.

  • comment-avatar
    Char Helms June 17, 2014 (2:12 pm)

    Definitely going to put ingredients on my grocery list.

    • comment-avatar
      Teresa June 22, 2014 (9:00 pm)

      It is so wonderful. I just made it again twice in the past week. Everyone I served it to absolutely loved the recipe and many asked for the recipe, too. It’s so quick and easy, you just can’t beat it.

  • comment-avatar
    Tamara Leigh May 26, 2014 (1:34 pm)

    Oh, wow, that looks so very good, Teresa! Drooling 🙂

    • comment-avatar
      Teresa May 26, 2014 (8:02 pm)

      Thanks, Tamara, I’m drooling too!

Leave a reply

Your email address will not be published.