Texas Cobbler

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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.

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

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Doesn’t Texas Cobbler look wonderful?

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

 

Here’s what I did.

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These are the ingredients I used for this recipe. 

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

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

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Add coconut and almonds.

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

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

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

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Each bite of Texas Cobbler is beyond scrumptious!

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Your friends and family will love this tasty cobbler.

 

Here’s the recipe.

TEXAS COBBLER

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

4.5 from 2 reviews
Texas Cobbler
 
Prep time
Cook time
Total time
 
Spectacular dump cake-type dessert using blueberry and cherry pie fillings, crushed pineapple, almonds and coconut. Great for holiday entertaining and potlucks.
Author:
Recipe type: Dessert
Cuisine: Southern
Serves: 15
Ingredients
  • 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
Instructions
  1. Spread crushed pineapple and pie fillings into bottom of 9x13” 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.
Notes
My oven runs slow so it took about an hour to bake this.

 

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

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

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We savored every mouthful!

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25 Responses to “Texas Cobbler”

  1. Nanette
    August 29, 2014 at 4:06 pm #

    Can anything be substituted for the cherries?

    • August 29, 2014 at 5:37 pm #

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

  2. Peggy P
    July 19, 2014 at 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!

    • July 19, 2014 at 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! :(

  3. July 2, 2014 at 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

    • July 2, 2014 at 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!

  4. Anonymous
    June 24, 2014 at 8:44 am #

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

  5. Jack
    June 23, 2014 at 4:27 pm #

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

  6. June 18, 2014 at 7:30 pm #

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

    • June 22, 2014 at 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!

  7. Janet Allen
    June 17, 2014 at 9:18 pm #

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

    • SwashB
      June 18, 2014 at 3:53 am #

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

    • Anonymous
      June 18, 2014 at 8:05 pm #

      350

    • June 22, 2014 at 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!

  8. June 17, 2014 at 3:43 pm #

    Thank you for the nice recipe.

  9. Chris
    June 17, 2014 at 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??

    • SwashB
      June 18, 2014 at 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.

      • June 22, 2014 at 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.

    • June 22, 2014 at 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.

  10. Char Helms
    June 17, 2014 at 2:12 pm #

    Definitely going to put ingredients on my grocery list.

    • June 22, 2014 at 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.

  11. May 26, 2014 at 1:34 pm #

    Oh, wow, that looks so very good, Teresa! Drooling :)

    • May 26, 2014 at 8:02 pm #

      Thanks, Tamara, I’m drooling too!

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