Teresa Ambra
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I love this wonderful Texas Cobbler dessert! This Dump Cake recipe is made with blueberryand cherry pie fillings, crushed pineapple, almonds, coconut, a butter recipe cake mix and butter. Super easy, super spectacular! And, it’s oh-so-good!
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Serve it warm with ice cream, if you desire, with whipped topping, or just plain, but you simply mustserve 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 fishnearly 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.
This fantastic dessert is featured at All Free Casserole Recipes here.
Texas Cobbler is one of our favorite Dump Cake-type recipes.
Doesn’t Texas Cobbler look wonderful?
We love the combination of cherryand blueberry pie filling in this cobbler.
Texas Cobbler is the perfect dessert for summer when you’re taking a dessert to a potluck, family reunion, backyard BBQ with friends or just hanging out with friends. It’s quick and easy to prepare and everyone loves it!
Here’s what I did.
I used these ingredients.
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.
If you enjoy the flavors of blueberries and cherries, you’ll love this cobbler.
Prepare yourself for an explosion of flavor! Be warned, Texas Cobbler is addictive!
Here’s the recipe.
(Recipe adapted from Tanna Jango, when we attended Christ Baptist Church, Upton, MA)
Texas Cobbler
Teresa Ambra
Spectacular dump cake-type dessert using blueberry and cherry pie fillings, crushed pineapple, almonds and coconut. Great for holiday entertaining and potlucks.
3.67 from 112 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Total Time 50 minutes mins
Course Dessert
Cuisine Southern
Servings 15
Calories 355 kcal
Equipment
1 9x13" glass baking dish
measuring cups
1 wooden spoon
Ingredients
- 1 cup unsalted butter melted (2 sticks)
- 1 box yellow cake mix I use the butter recipe cake mixes
- 1 lg. can crushed pineapple with juice
- 1 can cherry pie filling
- 1 can blueberry pie filling
- 1 cup coconut
- 1 cup almonds sliced
Instructions
Spread crushed pineapple and pie fillings into bottom of 9x13” baking pan sprayed with cooking spray.
Stir well to combine.
Sprinkle coconut over pie fillings, 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.
Cool.
Serve with cool whip or ice cream, if desired.
Notes
NOTE:My oven runs slow so it took about an hour to bake this.
© Can’t Stay Out of the Kitchen
Nutrition
Calories: 355kcalCarbohydrates: 42gProtein: 4gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 33mgSodium: 261mgPotassium: 150mgFiber: 2gSugar: 16gVitamin A: 459IUVitamin C: 2mgCalcium: 107mgIron: 1mg
Keyword blueberries, blueberry dessert, cake, cherries, cherry dessert, cobbler, coconut, dessert, pineapple, pineapple dessert
Tried this recipe?Let us know how it was!
[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.
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
- Spread crushed pineapple and pie fillings into bottom of 9×13” 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.
- Cool.
- Serve with cool whip or ice cream, if desired.
Notes
My oven runs slow so it took about an hour to bake this.
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!
Gluten Free Strawberry Dump Cake Cobbler
Apple Cranberry Dump Cake Cobbler
Cherry Dump Cake Cobbler
Texas Cobbler
Teresa Ambra
Spectacular dump cake-type dessert using blueberry and cherry pie fillings, crushed pineapple, almonds and coconut. Great for holiday entertaining and potlucks.
3.67 from 112 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Total Time 50 minutes mins
Course Dessert
Cuisine Southern
Servings 15
Calories 355 kcal
Equipment
1 9×13" glass baking dish
measuring cups
1 wooden spoon
Ingredients
- 1 cup unsalted butter melted (2 sticks)
- 1 box yellow cake mix I use the butter recipe cake mixes
- 1 lg. can crushed pineapple with juice
- 1 can cherry pie filling
- 1 can blueberry pie filling
- 1 cup coconut
- 1 cup almonds sliced
Instructions
Spread crushed pineapple and pie fillings into bottom of 9×13” baking pan sprayed with cooking spray.
Stir well to combine.
Sprinkle coconut over pie fillings, 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.
Cool.
Serve with cool whip or ice cream, if desired.
Notes
NOTE:My oven runs slow so it took about an hour to bake this.
© Can’t Stay Out of the Kitchen
Nutrition
Calories: 355kcalCarbohydrates: 42gProtein: 4gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 33mgSodium: 261mgPotassium: 150mgFiber: 2gSugar: 16gVitamin A: 459IUVitamin C: 2mgCalcium: 107mgIron: 1mg
Keyword blueberries, blueberry dessert, cake, cherries, cherry dessert, cobbler, coconut, dessert, pineapple, pineapple dessert
Tried this recipe?Let us know how it was!
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75 Comments
25 Best Texas Dessert Recipes You’ll Love – Top Recipes
May 19, 2023 at 8:38 am
[…] 22. Texas Cobbler […]
Reply
56 Easy Potluck Desserts to Feed a Crowd (2023) – Recipes Corner
May 10, 2023 at 9:56 pm
[…] Texas Cobbler – So this looks like a dump cake with a ton of different fruit. I can’t resist much of anything with Texas in the title. […]
Reply
Jenny
March 28, 2023 at 9:39 am
Woah! This recipe is so terrific. Really appreciate you for sharing this.
Reply
- Teresa Ambra
March 28, 2023 at 12:22 pm
Yes, it’s one of our favorites. Thanks for stopping by.
Reply
Lorraine
August 13, 2019 at 8:01 am
WOW! talk about flavor! i made this last night and it turned out great! i made this with a gluten free cake mix since i have Celiac. This will be one of my “Go to”, from now on. thank you for your wonderful recipe.
Reply
- Teresa
August 13, 2019 at 11:25 am
Hi, Lorraine, I am so, so glad you loved this recipe! Yes, I use gluten free cake mixes all the time for this recipe. Check out all my “Dump Cake Cobbler” recipes for ideas!
Reply
Michele Forrest
July 12, 2019 at 8:04 am
Currently in the oven!! Taking for my mom’s birthday…we can’t wait to dig in! Thanks for sharing!
Reply
- Teresa
July 12, 2019 at 9:45 am
Hi, Michelle. We LOVE this version of Dump Cake. It’s probably my favorite since it has pineapple, blueberry & cherry pie filling in it. Plus almonds add a nice touch. Hope you all enjoy your birthay celebrations!
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Barbara
July 7, 2020 at 9:33 pm
Can you tell me what size the cans of pie filling and pineapple are?
Reply
- Teresa
July 8, 2020 at 3:11 pm
Barbara, Usually they are 21-ounces. But for this type of recipe, having more will not be a bad thing. The pineapple may be 28-ounces. Use the largest can.
Reply
Anonymous
May 18, 2019 at 12:55 pm
I like to incorporate a block of cream cheese in my cake mix. It’s really good.
Reply
- Teresa
May 19, 2019 at 8:29 am
I’m sure that’s terrific. It’s a great idea. Thanks for sharing.
Reply
Potluck Desserts: 50 Easy Recipes to Feed a Crowd | Restless Chipotle
February 26, 2019 at 3:11 pm
[…] Texas Cobbler – So this looks like a dump cake with a ton of different fruit. I can’t resist much of anything with Texas in the title. […]
Reply
Charles Franks
January 27, 2019 at 3:32 pm
This is awesome, I made the fantastic cobbler for our after Church Guest Lunch had 15 guest and you get a five star for this one. I had only the left over crumbs, a number of the ladies wanted the recipe. Just so happened I had a couple of copies handy. Big hit. 🙂
Reply
- Teresa
January 27, 2019 at 5:02 pm
Hi Charles. So glad you and all your church friends enjoyed the recipe. It’s been one of our favorites for years. The different flavors just blend so well together. Thanks for letting me know.
Reply
Terri
April 19, 2022 at 6:19 pm
If I make it the night before should I refrigerate it? Or is it better an hour or so out of the oven?
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- Teresa
April 21, 2022 at 3:01 am
I would leave it out and not refrigerate it for a few days.
Reply
Steve Rodgers
October 15, 2016 at 9:20 am
Making this dish for the first time, it’s smells great, looks delicious, can’t wait to dig into it after a nice helping of back ribs
Reply
Patricia
September 11, 2016 at 1:20 pm
I have made this recipe multiple times, first time for guests. Since my husband has celiac disease, I used a Gluten-Free cake mix. No one noticed a difference in the flavor of the cake, of course, all of that yummy butter, who would? Let me just say it is delicious, but just for special occasions, too much butter to eat on a regular basis. I will be trying the other flavors as well.
Reply
- Teresa
September 11, 2016 at 7:06 pm
Yes, I’ve made several of these dump cake cobblers with gluten free cake mix and they turn out wonderfully. So glad you enjoy the recipe, Patricia.
Reply
John Jung
December 2, 2018 at 12:38 pm
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.Are steps 3 and 4 in the wrong order or is half the cake mixed used in the the steps.
Thanks,Reply
- Teresa
December 3, 2018 at 7:29 am
Thank you so much, John, for catching my mistake. #3 should say, sprinkle coconut over pie fillings, then almonds. I’ve corrected it now. Thanks again for stopping by.
Reply
Jen
August 4, 2016 at 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 🙂
Reply
- Teresa
August 4, 2016 at 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.
Reply
JoAnn
November 7, 2015 at 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!Reply
- Teresa
November 9, 2015 at 8:45 pm
So glad all your company enjoyed this recipe, JoAnn.
Reply
KKilgore
September 28, 2015 at 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.Reply
- Teresa
September 28, 2015 at 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.
Reply
Carl
June 21, 2015 at 10:51 am
Teresa
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.
Thanks- Teresa
June 22, 2015 at 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.
Reply
Janice
January 4, 2019 at 10:00 pm
What would you suggest to replace the pineapple in this recipe? Thanks. This looks awesome. When you say big can does that mean the biggest it comes in?
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- Teresa
January 5, 2019 at 10:28 am
Hi Janice. I think the size I’m referring to with pineapple or pie filling is about 20 or 21 ounces. I would probably replace the pineapple with another can of pie filling – perhaps raspberry or blackberry, or another one of cherry or blueberry. It’s a delicious recipe. Hope you enjoy it.
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Anonymous
January 30, 2020 at 8:52 am
My mom hates pineapple and I am sure she would be helping me eat this. Could I use peaches and just chop them up real good?
- Teresa
January 30, 2020 at 11:58 am
I’m sure that will be delicious too. I would just dice them. You can even leave a little of the syrup from the can when you mix with the pie fillings.
Pat Kozakewich
June 16, 2015 at 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.Reply
- Teresa
June 17, 2015 at 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.
Reply
Diane Joss
April 23, 2015 at 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.”
Reply
- Teresa
April 23, 2015 at 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.
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Mary Jane Hall
September 8, 2021 at 3:36 pm
I’ve had this with just cherry pie filing & at times with the pineapple, but have never mixed the pie fillings. (Cherry & blueberry). My mom & I (both from TX) have been making our version with pecans for yrs, but this sounds interesting. Even tho I love fresh blueberries, I’m not crazy about cooked blueberries. Have you ever tried this with cherry pie filling and blackBerry filing? Just wondering how that would turn out. And btw, I love coconut and almonds too! And I love the fact you use 2 sticks of butter. 1 never seems like enough. I haven’t done this but for even more crunch, we could put it under the broiler for a few minutes.
Reply
- Teresa
September 9, 2021 at 6:59 am
Hi Mary Jane. Your ideas sound wonderful but it really is terrific with the combination of three flavors. Hope you give it a try.
Reply
Donna
December 26, 2014 at 7:54 am
I would prefer to use fresh fruits rather than canned pie filling….has anyone tried it that way?
Reply
- Teresa
December 26, 2014 at 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.
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Nanette
August 29, 2014 at 4:06 pm
Can anything be substituted for the cherries?
Reply
- Teresa
August 29, 2014 at 5:37 pm
Nanette, why don’t you try strawberry pie filling? Would that work?
Reply
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!
Reply
- Teresa
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! 🙁
Reply
Debbie
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
Reply
- Teresa
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!
Reply
Anonymous
June 24, 2014 at 8:44 am
You didn’t tell what degree to put the oven temperature.
Reply
Jack
June 23, 2014 at 4:27 pm
Maybe, just Maybe you could start with the OVEN temp. Da
Reply
- Teresa
June 23, 2014 at 4:59 pm
Bake at 350.
Reply
Anonymous
October 20, 2016 at 4:39 am
Number 6 on the instructions Da.
Reply
- Teresa
October 20, 2016 at 8:08 am
I’ve updated the instructions. I hope this helps, because there is no instruction #6 on the recipe card.
Reply
- Teresa
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!
Reply
Janet Allen
June 17, 2014 at 9:18 pm
What temperature do you bake this at? I looked but did not see this information.Reply
SwashB
June 18, 2014 at 3:53 am
350 always works well for baked goods or use temp printed on cake mix box
Reply
Anonymous
June 18, 2014 at 8:05 pm
350
Reply
- Teresa
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!
Reply
- Teresa
June 22, 2014 at 8:53 pm
You’re welcome.
Reply
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??
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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.
Reply
- Teresa
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.
Reply
Linda Brantley
April 14, 2016 at 5:37 am
Try freezing the butter. Then grate the butter evenly over the cake mix.
Reply
- Teresa
April 15, 2016 at 8:30 am
Thanks, Linda. Grate suggestions.
Reply
- Teresa
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.
Reply
Char Helms
June 17, 2014 at 2:12 pm
Definitely going to put ingredients on my grocery list.
Reply
- Teresa
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.
Reply
Margaret A Rutherford
June 15, 2018 at 4:24 pm
Could I mix the butter into the cake mix and then spread on top?
Reply
- Teresa
June 16, 2018 at 6:49 am
Hi, Margaret, you can always try it, but not sure it’s necessary in the cake mix as it’s already pretty rich. However you may try both versions and prefer yours to mine! That’s what it’s all about. Enjoy.
Reply
Nita Brannon
May 17, 2020 at 9:20 am
Made this cobbler this morning for lunch at my sister’s. Always try a new recipe to make sure its edible (my cooking, not the recipe). It is absolutely delicious!. The almonds provide a crunchiness. And the combined flavor of the cherries, pineapple and blueberries is amazing. Will try more of your recipes!
Reply
- Teresa
May 17, 2020 at 11:29 am
Hi, Nita, I’m so glad you enjoyed the recipe! This recipe has always been a keeper. I have over 1,500 delicious recipes on my blog. Happy hunting!
Reply
- Teresa
May 26, 2014 at 8:02 pm
Thanks, Tamara, I’m drooling too!
Reply
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