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Texas Cobbler

A dessert like this is just too good.

Spring, summer, winter or fall, regardless of the season we love to entertain family and friends at our house. Of course, that means whipping up a delicious dinner and dessert. That serving of sweet with a cup of coffee at the end of a meal means we can keep laughing and chatting a little longer. We aren’t super fussy about these gatherings unless we’re celebrating something special; usually we’re just socializing so we don’t want to have an overly elaborate meal that keeps us away from our guests, and this includes making a dessert. Anything that can be thrown together and come out amazing is just what we’re looking for, and that’s where our Texas Cobbler comes in.

Baking really doesn’t get much easier, and don’t think this is limited to a dinner party. Bring this dessert to a potluck or share it with a new neighbor, bring it into the office to share with coworkers, or just make it to have around the house, because we know the family is sure to sneak in a bite or two if this is in our kitchen. We’ve even had it for breakfast!

“Texas” because it’s big and can feed a crowd, and “cobbler” for the obvious reasons. It’s a dessert that is sure to please, and it’s definitely one of those desserts that will typically have our guests asking for the recipe. Nothing overly fancy here, just pie filling, cake mix, coconut, and almonds. Everything is poured into a baking dish and put into the oven to bake. It’s so easy, we can make it the night before and reheat it for guests the next day, maybe even serve it up with a scoop of cool vanilla bean ice cream on the side. It’s basically a mashup of the traditional cobbler, with all kinds of sweetness in the filling and golden toasty crunch on the top. Texas Cobbler is one deliciously sweet dessert!

Serves 10-12

1 hour

  • 1 (15 oz) box yellow cake mix
  • 1 (20 oz) can crushed pineapple, with juice
  • 1 (21 oz) can cherry pie filling
  • 1 (21 oz) can blueberry pie filling
  • 1 cup unsalted butter, melted
  • 1 cup shredded coconut
  • 1 cup sliced almonds
  1. Preheat oven to 350°F. Coat a 9 x 13-inch baking dish with cooking spray and set aside.
  2. Stir crushed pineapple with juice, cherry pie and blueberry pie fillings together in a large bowl until thoroughly mixed. Pour into prepared baking dish.
  3. Pour cake mix evenly over top of fillings. Sprinkle shredded coconut and almonds over top of cake mix. Drizzle melted butter over top of cake.
  4. Bake 30-40 minutes or until top is lightly golden and filling begins to bubble around edges of baking dish.
  5. Cool slightly before serving.
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