It doesn't matter what time of year it is I love to entertain family and friends at our house. With that comes countless dinners and endless amounts of cooking at times. I am a big fan of desserts in which I love anything that I can quickly throw together that is sure to feed a big group of people.
This Texas Cobbler is as we all know it, Texas size and can feed a large crowd, but is also SUPER easy to make. This is a dessert that is a guaranteed hit with all of your guests that will leave them looking for seconds. It is one of those classic desserts that I make time and time again and no one asks for something different. If anything I consistently get asked if I have my 'famous cobbler' for dessert.
The almonds add that perfect amount of crunch, added with the coconut flakes for that extra little touch of sweetness. It is basically a pie mashup with a lightly toasted topping that seems to hit the right spot for basically all taste buds alike. It takes me all of two minutes to throw this together.
You can also change up the pie fillings if you feel like it. You can really make this recipe your own personal masterpiece of flavor. Serve it up nice and hot, top it off with some fresh whipped cream and more fresh fruit if you are really feeling it. It is cobbler that i promise will not disappoint.
To make this cobbler, preheat your oven to 350. Spray a 9 x 13" baking pan with non stick cooking spray. Mix together crushed pineapple and pie fillings.
Pour fillings into the bottom of baking pan.
Cover the entire top with dry cake mix.
Sprinkle coconut over the dry mix and top with almonds.
Drizzle melted butter over the top of dry mix.
Bake 30-40 minutes until the top is lightly golden and begins to bubble around the edge.
Allow to slightly cool.
Serve up warm with cool whip or a nice side of vanilla ice cream.
- 2 sticks unsalted butter, melted (1 cup)
- 1 box yellow cake mix
- 1 lg. can crushed pineapple with juice
- 1 can cherry pie filling
- 1 can blueberry pie filling
- 1 cup shredded coconut
- 1 cup sliced almonds
- To make this cobbler, preheat your oven to 350. Spray a 9 x 13" baking pan with non stick cooking spray. Mix together crushed pineapple and pie fillings.
- Pour fillings into the bottom of baking pan.
- Sprinkle coconut over the fillings and top with almonds.
- Cover the entire top of the almonds and coconut with dry cake mix.
- Drizzle melted butter over the top of dry mix.
- Bake 30-40 minutes until the top is lightly golden and begins to bubble around the edge.
- Allow to slightly cool.
- Serve up warm with cool whip or a nice side of vanilla ice cream.