Texas Pie
Servings: 15 servings
Calories: 451cal
Equipment
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
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.
Notes
- 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.
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
