Texas Pie

Texas Pie

29 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    50 m
LTEDFORD
Recipe by  LTEDFORD

“Quick to make and as big as Texas.”

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Ingredients

Adjust Servings

Original recipe yields 1 9x13-inch baking dish

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Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Pour pie filling into 9x13 inch baking dish. Top with pineapple. Do not stir. Sprinkle cake mix over pineapple. Sprinkle coconut over cake mix. Sprinkle nuts over coconut and pour melted margarine over all.
  3. Bake 40 minutes, until top is golden brown.

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Reviews (29)

Rate This Recipe
GRANNYLOOHOO
20

GRANNYLOOHOO

I added almond extract into the cherry pie filling and sprinkled 1/2 cup brown sugar over the fruit. I followed the advice of Mommaward and mixed the melted butter into the cake mix. I only used 3/4 cup butter, sprinkled about 1/2 cup pecans over all, did not add coconut. It was delicious. Nice crunch on top, cobbler-ish in the bottom. I will try it with peach pie filling. Great recipe!

MOMMAWARD
14

MOMMAWARD

I also am from Texas and we call this "dump cake". I have altered it a bit for my tast. I put the cherry pie filling in the pan with the pineapple and mix together. Melt one stick of butter and mix in with the cake mix. Makes it crumbly. Then crumble over the filling. Pecans are optional. Bake until brown. Turns out perfect every time. Other pie fillings are good too or fresh peaches(great).

LEA ANN22
12

LEA ANN22

I submitted this recipe. There is a mistake on the coconut. My grandmother use to make this all the time and she used a can of angel flake coconut. This is also very good with strawberry pie filling!

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Nutrition

Amount Per Serving (18 total)

  • Calories
  • 342 cal
  • 17%
  • Fat
  • 19.2 g
  • 30%
  • Carbs
  • 42.3 g
  • 14%
  • Protein
  • 1.9 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 331 mg
  • 13%

Based on a 2,000 calorie diet

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