Description
This easy Texas cobbler combines cherries, blueberries, and pineapple with a buttery almond topping. It is a colorful, crowd-pleasing dessert for any season.
Ingredients
- 1 can (20 ounces) crushed pineapple with juice
- 1 can (21 ounces) cherry pie filling
- 1 can (21 ounces) blueberry pie filling
- ½ cup unsweetened shredded coconut
- ½ cup sliced almonds
- 1 box (15.25 ounces) yellow or butter cake mix
- 1 cup unsalted butter, melted
- Optional for Serving: Vanilla ice cream or whipped topping
Instructions
- Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
- In the prepared dish, spread the crushed pineapple evenly (including juice).
- Spoon cherry and blueberry pie fillings over the pineapple and gently swirl together without fully mixing.
- Sprinkle coconut and almonds evenly across the top of the fruit mixture.
- Pour the dry cake mix evenly over the entire surface.
- Drizzle melted butter over the cake mix, covering as much of the surface as possible.
- Bake for 40–50 minutes, or until the topping is golden and the fruit is bubbling around the edges.
- Cool slightly before serving. Serve warm with a scoop of ice cream or a dollop of whipped cream.
Notes
- Serve warm with vanilla ice cream or whipped topping for added enjoyment.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American