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 is one of our favorite Dump Cake-type recipes.
Doesn’t Texas Cobbler look wonderful?
We love the combination of cherry and blueberry pie filling in this cobbler.
Here’s what I did.
These are the ingredients I used for this recipe.
Spread pie fillings and pineapple into the bottom of a greased 9×13″ baking dish.
Stir fruit well to combine. Do not drain the pineapple.
Add coconut and almonds.
Pour dry cake mix over top of almonds. Then pour melted butter over top.
This is what the cobbler looks like before it goes into the oven.
Bake at 350 for 35-40 minutes or until done. My oven runs slow so it took about 60 minutes.
Each bite of Texas Cobbler is beyond scrumptious!
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)
- 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
- Spread crushed pineapple and pie fillings into bottom of 9x13” baking pan sprayed with cooking spray.
- Stir well to combine.
- Sprinkle coconut over cake mix, then almonds.
- Cover with dry yellow cake mix.
- Drizzle butter over top.
- Bake about 35-40 minutes at 350 until it starts to bubble around the edges.
- Serve with cool whip or ice cream, if desired.
Texas Cobbler is so easy to make. You can have it oven ready in about 10 minutes.
The almonds and coconut add sweetness and crunch to this dynamite recipe.
We savored every mouthful!