Texas Pie

A deliciously moist cake with sweet layers of cherry, pineapple, and coconut combined with a crunchy pecan topping – this easy Texas Pie will take your favorite dump cake to the next level!

Why this recipe works

Old fashioned Texas pie takes fruity pie fillings and transforms them into a 7-ingredient dump cake layered with cherry pie filling, crushed pineapple, shredded coconut, and nutty pecan topping. 

Texas pie is in fact a cake, not a pie. It combines a boxed cake mix with similar ingredients to pie and a texture close to cobbler so you get the best of all three desserts in one. You might even call it Texas pie dump cake! I like to believe the term “Texas cake” is reserved for what the Lone Star state is famous for in the dessert realm, chocolate Texas sheet cake. However, terminology doesn’t matter in the end, it’s the flavor that takes the cake!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CAKE – You will need a standard-size (15.25 ounces) box of yellow cake mix for this recipe. Only use the dry powdered mix, you do not have to prepare it. You can use butter golden cake mix or even white cake mix if you prefer.

PIE FILLING – One can of cherry pie filling (21 ounces) will do the trick as well as 15 ounces of canned pitted cherries. You can substitute with homemade cherry pie filling if desired.

PINEAPPLE – Make sure to use the juices from the can of pineapple (do not discard), the extra juice is needed when baked with the powdered cake mix to create a moist cake.

COCONUT – It is best to use unsweetened coconut instead of sweetened, otherwise, the cake will be too sweet.

How to Make Texas Pie

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat the oven to 350°F.
2. Pour the pitted cherries and cherry pie filling into a 9×13-inch baking dish.
3. Add the crushed pineapple on top of the cherry layer.
4. Sprinkle the cake mix over the pineapple layer.
5. Add the shredded coconut to the cake mix layer.
6. Top with pecan halves.
7. Spoon the melted butter over the pecans and coconut, making sure to cover as much of the coconut layer as possible.
8. 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 with aluminum foil and continue baking for an additional 20 minutes, or until the fruit is bubbling and the top is golden brown.
9. Remove the baking dish from the oven and let the cake sit for 10 minutes before serving.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Serve Texas pie scooped into a bowl with vanilla ice cream or a dollop of fresh whipped cream. This cake is great both warm and chilled and fantastic for cookouts and potlucks. Enjoy!

More Related Recipes

• Cherry Slab Pie
• Peach Cobbler Dump Cake
• Pineapple Dream Dessert
• Cherry Pineapple Dump Cake

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Texas Pie

Texas pie takes fruity pie fillings and transforms them into a 7-ingredient dump cake layered with cherry pie filling, crushed pineapple, shredded coconut, and nutty pecan topping. 

5 from 5 votes

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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Course: Dessert

Cuisine: American

Servings: 15 servings

1 hour hr

Calories: 451

Author: Amanda Davis

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

• ▢
  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), 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.

Instructions

• Preheat the oven to 350°F.
• Pour the pitted cherries and cherry pie filling into a 9 x 13-inch baking dish.
• Add the crushed pineapple on top of the cherry layer.
• Sprinkle the cake mix over the pineapple layer.
• Add the shredded coconut to the cake mix layer.
• Top with pecan halves.
• Spoon the melted butter over the pecans and coconut, making sure to cover as much of the coconut layer as possible.
• 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 with aluminum foil and continue baking for an additional 20 minutes, or until the fruit is bubbling and the top is golden brown.
• Remove the baking dish from the oven and let the cake sit for 10 minutes before serving.

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. 

Nutrition

Serving: 1serving | Calories: 451cal | Carbohydrates: 50g | Protein: 4g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 224mg | Potassium: 277mg | Fiber: 5g | Sugar: 23g | Vitamin A: 502IU | Vitamin C: 7mg | Calcium: 89mg | Iron: 2mg

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