The Perfect Combination of Cake and Pie
If you’re a dessert lover like me, you know that choosing between cake and pie can be a tough decision. Luckily, there’s a way to have your cake and eat your pie too. The secret? Cake mix over pie filling. It’s a simple yet delicious dessert hack that’s sure to impress your friends and family.
Ingredients
- 1 can of pie filling (any flavor of your choice)
- 1 box of cake mix (any flavor of your choice)
- 1/2 cup (1 stick) of unsalted butter, melted
- 1/2 cup of chopped nuts (optional)
- Whipped cream or ice cream for serving (optional)
Instructions
- Preheat your oven to 350°F (180°C).
- Spread the pie filling evenly in the bottom of a 9×13 inch baking dish.
- In a separate bowl, mix the cake mix and melted butter until crumbly. Stir in the chopped nuts (if using).
- Sprinkle the cake mix mixture over the pie filling in the baking dish.
- Bake for 35-40 minutes or until the top is golden brown and the filling is bubbly.
- Let cool for 10 minutes before serving with whipped cream or ice cream (if desired).
Nutritional Information
Serving Size: 1 piece
Calories: 350
Fat: 18g
Saturated Fat: 9g
Cholesterol: 30mg
Sodium: 400mg
Carbohydrates: 45g
Fiber: 1g
Sugar: 26g
Protein: 3g
Cooking Time
Preparation Time: 10 minutes
Cook Time: 35-40 minutes
Total Time: 45-50 minutes
Equipment
- 9×13 inch baking dish
- Bowl
- Spoon
- Oven
Serving Suggestions
Serve warm with whipped cream or ice cream for an extra decadent treat. You can also sprinkle some powdered sugar over the top for a pretty finishing touch.
Variations
Try using different flavors of pie filling and cake mix to create different flavor combinations. Some popular options include apple pie filling with spice cake mix, cherry pie filling with chocolate cake mix, and blueberry pie filling with lemon cake mix.
Substitutions
You can substitute the unsalted butter with margarine or coconut oil. You can also use a gluten-free cake mix for a gluten-free version of this dessert.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
Tips
- Be sure to spread the pie filling evenly in the baking dish to ensure even cooking.
- Don’t overmix the cake mix and butter mixture or it will become too clumpy.
- If you’re adding nuts, try toasting them first for extra crunch and flavor.
Notes
This recipe is perfect for when you want a quick and easy dessert that’s sure to impress. It’s also a great way to use up any leftover pie filling or cake mix you may have on hand.
Frequently Asked Questions
Can I use fresh fruit instead of pie filling?
Yes, you can definitely use fresh fruit instead of pie filling. Just be sure to chop it into small pieces and toss it with some sugar and cornstarch to help thicken the juices.
Can I use a different size baking dish?
Yes, you can use a different size baking dish but you may need to adjust the baking time accordingly. A smaller dish will require more time, while a larger dish may require less time.
Can I make this ahead of time?
Yes, you can make this ahead of time but be sure to store it in the refrigerator until you’re ready to bake it. You may also need to increase the baking time if the dish is cold from the refrigerator.
Personal Thoughts
I absolutely love this dessert hack. It’s so simple yet so delicious. The combination of the sweet, fruity filling and the buttery, crumbly cake mix is just heavenly. Plus, it’s so versatile and you can customize it to your liking by using different flavors of pie filling and cake mix. I highly recommend giving this recipe a try. Your taste buds will thank you!
