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Pie Filling Cake

Updated on June 6, 2015

Just Baked (Chocolate Cherry)



  • one (21oz) can Pie Filling, any flavor (see below)
  • one Box Cake Mix, any flavor (see below)
  • three large eggs
  • frosting, if desired


  1. Heat oven to 350
  2. Prep baking pans according to directions on the cake box.
  3. Mix eggs and pie filling together then mix in the cake mix until through combined (if you use an electric mixer the fruit in the pie filling may be broken up into smaller pieces).
  4. Poor into the pans (you may need to spoon in depending on how thick).
  5. Bake according to directions on cake box (the cake may take longer than the directions so it’s a good idea to test with a tooth pick at the directions done time).
  6. Frost (if desired).

Cut section of cake


This combination works best with like flavors, but not the same flavor such as a strawberry pie filling with a strawberry cake mix or a lemon pie filling with a lemon cake (it tastes like lemon pledge). This recipe originated with a chocolate cake mix and a cherry pie filling. It works well with many other flavors such as the ones below.

1. Spice Cake mix & Apple Pie filling

2. Spice Cake mix & Pumpkin Pie filling (use 18 oz can plain (without pumpkin pie spices))

3. Lemon Cake Mix & Berry (blueberry, raspberry, and etc) Pie filling

4. Yellow Cake mix & Peach Pie filling

5. Chocolate Cake mix & Cherry Pie filling

6. Chocolate Cake mix & Strawberry Pie filling (keep the berries whole if possible)

7. Chocolate Cake mix & Coconut Pie filling (only the canned type if you can find it)

These are just suggestions have fun with this recipe

The aftermath

What happens when a cake and a fat man meet.
What happens when a cake and a fat man meet. | Source

rate the cake

3.2 stars from 33 ratings of Pie Filling Cake


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    • mike102771 profile image

      Michael Collins 4 years ago from Lakemore, Ohio

      I updated with actual pictures of a Cake I baked (chocolate cherry with Van frosting). The next one I bake I will try to film the process (forgot about my video camera).

    • mike102771 profile image

      Michael Collins 4 years ago from Lakemore, Ohio

      Thank you. I am over weight and trying to lose it. I will most likely bake a cake for Easter. If so I will change the picture. I tend to do a 13” by 9” cake instead of a bunt although for Easter will do a chocolate cherry layer cake with 7 minute frosting and coconut, or maybe a spice cake with peach pie filling and cream cheese frosting.

    • mary615 profile image

      Mary Hyatt 4 years ago from Florida

      I love to bake, and this cake looks really good. I'll have to try your method.

      I love your disclaimer that the photo is not your own cake. Why don't you make one and take a photo???? Yours would probably turn out better than the one in the photo!

      Gave you 3 stars.

    • mike102771 profile image

      Michael Collins 4 years ago from Lakemore, Ohio

      Although this is my recipe I feel I should comment on how much my family enjoys this recipe with a different flavor for every season. Peach and berry for spring, chocolate for summer, spice (pumpkin and apple) in the fall and winter. My favorite is the spice cake & pumpkin. I bake it in a 9” by 13” pan then after it has cooled I take a can of cream cheese or sour cream frosting remove all the foil (if used) and microwave it for 10 seconds and spread it on the cake. When it cools the frosting takes a fudge like consistency.