Fruit Cobbler (Dump Cake)


Preheat oven to 350​​​o F.
Spray or grease 9" X 13" cake dish.

Pour pie filling and crushed pineapple in bottom of prepared cake dish; swirl gently until slightly mixed.
Gently, spread dry cake mix on top of fruit, making top level.
Drizzle melted butter on top of cake mix, spread gently to cover it all.

Bake at 350o F for 35 - 40 minutes until top is bubbly and golden brown.

Evenly sprinkle coconut and pecans on top.

Continue baking at 350o F for 20 minutes until top is light brown.

Serve warm. May be reheated.

Keep refrigerated if storing for more than one day.

Serves about 20.


  • 1 - 16 oz. can fruit pie filling (cherry, apple, blueberry)
  • 1 - 16 oz. can crushed pineapple
  • 1 box yellow cake mix (dry) 
  • 1 cup butter, melted


  • 1 cup shredded coconut
  • 1 cup chopped pecans
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Victoria Guest House
126 Amber Street
Beach Haven, NJ 08008
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