Easy Texas Pie: The Ultimate Cherry Pineapple Coconut Dump Cake with Pecan Crunch
Prepare to elevate your dessert game with this incredible **Texas Pie** recipe! Imagine a cake that’s not just deliciously moist but also layered with the vibrant, sweet-tart flavors of cherry, the tropical tang of pineapple, and the delicate sweetness of coconut. To top it all off, a delightful crunchy pecan topping adds the perfect textural contrast, making every bite an unforgettable experience. This easy-to-make dessert takes the simplicity of a classic dump cake and transforms it into something truly extraordinary – a perfect blend of cake, pie, and cobbler that will quickly become a family favorite.
Why This Easy Texas Pie Recipe Will Be Your New Go-To Dessert
This “old-fashioned” Texas Pie (which, despite its name, is more of a cake or cobbler hybrid) is an absolute marvel of simplicity and flavor. It masterfully combines familiar fruity pie fillings and transforms them into a decadent, 7-ingredient dump cake. What makes it so exceptional? It’s the ingenious layering of luscious cherry pie filling, juicy crushed pineapple, fragrant shredded coconut, and a nutty pecan topping, all brought together with a humble box of cake mix.
The beauty of this Texas Pie lies in its effortless preparation and the incredible depth of flavor it achieves with minimal fuss. Unlike traditional pies that require intricate crusts or lengthy baking times, this recipe is designed for ease. You simply “dump” the ingredients into a baking dish, and the oven does the rest of the work. The dry cake mix absorbs the fruit juices and melted butter as it bakes, creating an incredibly moist, tender cake base with a texture that perfectly bridges the gap between a soft cake and a spoonable fruit cobbler.
While commonly referred to as “Texas Pie,” this delightful creation is, in fact, a cake – or perhaps more accurately, a dump cake that boasts the vibrant fruitiness of a pie and the comforting texture of a cobbler. It’s truly the best of all three dessert worlds in one pan! The term “Texas cake” is often reserved for the famous chocolate Texas sheet cake, a true Lone Star State icon. However, when it comes to flavor and sheer enjoyment, this Cherry Pineapple Coconut Dump Cake, affectionately known as Texas Pie, absolutely takes the cake! Its unique combination of sweet and tangy fruits with the satisfying crunch of pecans makes it an instant crowd-pleaser and a perfect dessert for any gathering or a cozy night in.
Key Ingredients for Your Texas Pie Dump Cake
One of the many charms of this Texas Pie is its simple ingredient list, most of which are pantry staples. You won’t need anything fancy to create this show-stopping dessert. For precise measurements and step-by-step instructions, be sure to check out the printable recipe card at the end of this post.
Ingredient Spotlight & Expert Substitution Tips
Each ingredient plays a crucial role in creating the unique flavor and texture of this Texas Pie. Here’s a deeper dive into what you’ll need and how you can customize it:
- CAKE MIX – For this recipe, a standard-size (15.25 ounces) box of **yellow cake mix** is ideal. The key is to use only the dry powdered mix; there’s no need to prepare it as directed on the box. The dry mix creates a fantastic, tender crumb as it bakes into the fruit. While yellow cake mix provides a classic, rich flavor that complements the fruits beautifully, you can easily substitute with a butter golden cake mix for an extra buttery taste, or even a white cake mix for a lighter base if that’s your preference. Just ensure it’s a standard size.
- PIE FILLING – One can of **cherry pie filling** (21 ounces) along with a 15-ounce can of pitted cherries (drained) forms the delightful cherry layer. The pie filling offers a thicker, saucier base, while the pitted cherries add more whole fruit texture. Cherries are a classic, but don’t hesitate to experiment! **Homemade cherry pie filling** (like this recipe) can elevate the flavor even further. For a different fruity twist, raspberry or strawberry pie filling would also be absolutely delicious and maintain that vibrant color.
- PINEAPPLE – You’ll need one can of **crushed pineapple** (20 ounces). This is crucial: **do not discard the juices from the can!** The extra juice is essential for creating the incredibly moist cake texture as it bakes with the dry powdered cake mix. It hydrates the mix, resulting in a perfectly tender and juicy dessert. Canned crushed pineapple is recommended for its consistent moisture and fine texture, which blends seamlessly with the other fruit layers.
- COCONUT – Two cups of **shredded coconut** add a wonderful tropical aroma and a chewy texture. It is highly recommended to use **unsweetened coconut** instead of sweetened. The pie filling and cake mix already provide plenty of sweetness, and using sweetened coconut could make the final cake overly sweet. If you only have sweetened on hand, you might consider slightly reducing the amount of sugar in other components, if any, or simply enjoy a sweeter outcome! You can also lightly toast the coconut before adding it for an enhanced nutty flavor, though it’s not strictly necessary.
- PECANS – **Pecan halves** provide that signature crunchy topping and rich, nutty flavor. You’ll need 1 ½ cups. Pecans are traditional for many Southern-inspired desserts, including those associated with Texas, offering a lovely contrast to the soft cake. If pecans aren’t available or you prefer an alternative, walnuts or even chopped almonds would also work well, contributing a similar crunch and earthy note.
- BUTTER – One cup of **melted unsalted butter** is drizzled over the top layer. This butter is key to forming the golden, crispy topping and ensuring the dry cake mix is fully hydrated and binds together beautifully during baking. Unsalted butter allows you to control the overall saltiness of the dish, though salted butter can be used if that’s all you have; just be mindful of the added salt.
Crafting Your Delicious Texas Pie: Step-by-Step Guide
These step-by-step photos and instructions are here to help you visualize how to make this recipe. For a quick jump to the printable version of this recipe, complete with measurements and detailed instructions, simply Jump to Recipe at the bottom of the page.
- Begin by preheating your oven to 350°F (175°C). This ensures your oven is at the correct temperature for even baking.
- Pour the 15 ounces of pitted cherries (drained) and the 21 ounces of cherry pie filling evenly into a 9×13-inch baking dish. This forms the vibrant, sweet base of your dessert.
- Next, evenly add the 20 ounces of crushed pineapple, including all its natural juices, on top of the cherry layer. Do not drain the pineapple, as these juices are essential for the cake mix to absorb and create moisture.
- Carefully sprinkle the entire box of 15.25 ounces dry yellow cake mix over the pineapple layer. Try to get an even spread across the entire surface.
- Evenly distribute the 2 cups of shredded coconut over the cake mix layer. This adds a lovely tropical touch and a chewy texture.
- Generously top with 1 ½ cups of pecan halves. These will bake into a crunchy, nutty layer, providing a delightful contrast.
- Spoon the 1 cup of melted butter evenly over the pecans and coconut. It’s important to try and cover as much of the coconut and cake mix layer as possible to ensure even browning and a rich, buttery topping.
- Place the baking dish on the center rack of your preheated oven and bake for 40 minutes. To prevent the top from browning too quickly, after the first 20 minutes of baking, cover the baking dish loosely with aluminum foil. Continue baking for an additional 20 minutes, or until the fruit filling is visibly bubbling around the edges and the top crust is a beautiful golden brown. This ensures the cake is cooked through and the topping is perfectly crispy.
- Once baked, carefully remove the baking dish from the oven. Let the Texas Pie rest for about 10 minutes before serving. This allows the layers to set slightly and makes for easier scooping.
Frequently Asked Questions & Expert Tips for Texas Pie
To keep your Texas Pie fresh and delicious, store any leftovers in an air-tight container or simply cover the baking dish tightly with plastic wrap. Keep it in the refrigerator, where it will stay good for 4-5 days. It’s delightful served chilled, or you can gently reheat individual portions in the microwave or oven.
Absolutely! While cherry is a classic choice, this Texas Pie recipe is incredibly versatile. Feel free to experiment with different fruity pie fillings to suit your taste. Imagine it with a vibrant raspberry, a sweet strawberry, a tangy blueberry, or even a mixed berry pie filling. Each variation will offer a unique and delicious twist on this beloved dump cake.
Yes, this is a fantastic dessert to prepare in advance! You can assemble the entire pie (all layers) a day before you plan to bake it. Cover the baking dish tightly with plastic wrap and refrigerate. When ready to bake, let it sit at room temperature for about 30 minutes while your oven preheats, then bake as directed. This makes it perfect for potlucks and holiday gatherings.
While technically possible, the texture might change slightly upon thawing, particularly the crispness of the topping. If you wish to freeze, bake the pie completely, let it cool entirely, then wrap it very tightly in plastic wrap and then aluminum foil. It can be frozen for up to 1-2 months. Thaw in the refrigerator overnight and reheat gently in the oven before serving.
The melted butter and pecans on top can sometimes brown faster than the cake mix underneath finishes baking. If you notice the topping getting too dark early on, simply cover the baking dish loosely with aluminum foil. This will protect the top while allowing the rest of the cake to cook through, as specified in step 8 of the instructions.
Yes, you can! Simply substitute the standard yellow cake mix with a gluten-free yellow cake mix. Most other ingredients are naturally gluten-free. Always double-check the labels of all packaged ingredients to ensure they meet your dietary requirements.
Delightful Serving Suggestions for Texas Pie
This irresistible Texas Pie is fantastic on its own, but it truly shines with a few simple additions. Serve generous scoops into a bowl, and for an ultimate indulgence, top it with a generous scoop of creamy vanilla ice cream. The cold, melting ice cream against the warm, fruity cake is a match made in dessert heaven. Alternatively, a dollop of fresh whipped cream adds a light, airy touch that perfectly complements the rich flavors.
This versatile dump cake is equally delicious served warm straight from the oven or chilled from the refrigerator. Its robust flavors and easy transportability make it an ideal dessert for a wide array of occasions. Bring it to backyard cookouts, potlucks, holiday gatherings, or simply enjoy it as a comforting treat on a quiet evening at home. Its appealing presentation and mouth-watering aroma are guaranteed to draw compliments. Enjoy every sweet, fruity, and nutty bite!
More Irresistible Dump Cake & Fruity Desserts You’ll Love
If you loved the ease and deliciousness of this Texas Pie, you’ll be thrilled to explore these other fantastic recipes:
- Cherry Slab Pie: A fantastic, large-format pie perfect for feeding a crowd, packed with sweet cherry goodness.
- Peach Cobbler Dump Cake: Another incredibly easy dump cake, featuring the luscious flavors of peaches and vanilla.
- Pineapple Dream Dessert: A light and airy dessert that combines the tropical taste of pineapple with creamy layers.
- Cherry Pineapple Dump Cake: A simpler version focusing on the classic combination of cherry and pineapple, equally delicious and easy.
I absolutely adore baking and cooking, and nothing brings me more joy than sharing my kitchen adventures and delicious recipes with all of you! Remembering to come back each day for new culinary inspiration can be a challenge, which is why I offer a convenient newsletter. Every time a new recipe is posted, it lands directly in your inbox. Simply subscribe here and start receiving your free daily recipes to spice up your meal planning!
Texas Pie
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 21 ounces cherry pie filling (1 can)
- 15 ounces pitted cherries (1 can, drained)
- 20 ounces crushed pineapple (1 can, do not drain)
- 15.25 ounce yellow cake mix
- 2 cups unsweetened shredded coconut
- 1 ½ cups pecan halves
- 1 cup unsalted butter (melted)
Things You’ll Need
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13×9 baking dish
Before You Begin
- Only use the dry powdered cake mix; you do not have to prepare it. You can use butter golden cake mix or even white cake mix if you prefer.
- Make sure to use the juices from the can of pineapple (do not discard), as the extra juice is needed when baked with the powdered cake mix to create a moist cake.
- It is best to use unsweetened coconut instead of sweetened, otherwise, the cake will be too sweet.
- For a richer, toastier flavor, you can lightly toast the pecan halves before adding them to the top.
- If preparing ahead of time, assemble all layers, cover tightly, and refrigerate overnight. Bake as directed, adding 5-10 minutes to the covered baking time if coming straight from the fridge.
Instructions
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Preheat the oven to 350°F (175°C).
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Pour the pitted cherries and cherry pie filling into a 9 x 13-inch baking dish, spreading them evenly.
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Add the crushed pineapple (do not drain) on top of the cherry layer, spreading it out.
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Sprinkle the dry yellow cake mix evenly over the pineapple layer.
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Add the shredded coconut evenly to the cake mix layer.
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Top with pecan halves, distributing them across the surface.
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Spoon the melted butter over the pecans and coconut, ensuring as much of the top layer as possible is covered.
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Place the baking dish on the center rack of the oven and bake for 40 minutes. After 20 minutes of baking, cover the baking dish loosely with aluminum foil and continue baking for an additional 20 minutes, or until the fruit is bubbling vigorously and the top is golden brown and set.
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Remove the baking dish from the oven and let the cake sit for 10 minutes before serving. This resting time allows the layers to settle.
Expert Tips & FAQs
- Store leftover Texas Pie in an air-tight container (or covered with plastic wrap) kept in the refrigerator for 4-5 days.
- Feel free to substitute cherry pie filling with other fruit pie fillings like raspberry or strawberry for a different flavor profile.
- Ensure the pineapple is not drained; its juices are crucial for the moist texture of the cake.
- Unsweetened coconut is recommended to balance the overall sweetness of the dessert.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.