Betty Lou'S Sheet Cake
A moist sheet cake layered with fruit filling and topped with batter, offering a delightful combination of sweet, fruity, and buttery flavors perfect for family gatherings.
Ingredients
Instructions
- Mix sugar, lard or oleo, and eggs well.
- Add flour, baking powder, salt, and vanilla; cream together until smooth.
- Grease a jelly roll pan and spread 2/3 of the batter evenly.
- Spread a can of fruit pie filling over the batter.
- Top with the remaining 1/3 of the batter.
- Bake at 350°F for 30 to 40 minutes until golden and cooked through.
Tips & Substitutions
For a lighter version, consider substituting half of the lard with unsweetened applesauce. Be sure to mix the sugar and fat thoroughly to achieve a smooth batter. Experiment with different fruit pie fillings like cherry or blueberry for varied flavors; just ensure the filling is well-drained to prevent sogginess. This cake is an excellent base for toppings, similar to how you might use it in American recipes.
Serving Suggestions
Serve the sheet cake warm or at room temperature, optionally dusted with powdered sugar for a touch of elegance. It pairs beautifully with Hot Fudge Sundae Sauce drizzled on top. For a delightful contrast, consider serving it alongside a scoop of vanilla ice cream or a dollop of whipped cream. This dessert is perfect for potlucks or family gatherings.
Storage & Reheating
Store leftover sheet cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, simply warm slices in the microwave for about 15-20 seconds or enjoy it cold. You can also freeze individual portions wrapped tightly in plastic wrap for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Betty Lou'S Sheet Cake contains roughly 304 calories, with 4g protein, 50g carbohydrates, and 4g fat. It is a good source of calcium (16% of the Daily Value). Note that it is relatively high in sodium, at 465mg per serving (20% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fat instead of lard or oleo?
Yes, you can substitute with butter or coconut oil for a different flavor profile. Keep in mind that using butter will add a rich taste, while coconut oil can impart a slight coconut flavor. Just ensure that the fat is softened, regardless of the type you choose, to achieve the best texture in the cake.
What type of fruit pie filling works best?
Any fruit pie filling works well, but popular choices include cherry, apple, or peach. Each brings its unique sweetness and flavor. If using a more tart filling like cherry, consider adding an extra tablespoon of sugar to the batter to balance the flavors. Just remember to drain excess liquid from the filling to avoid a soggy cake.
How can I make this cake more festive for a party?
To make the cake more festive, consider adding colorful sprinkles on top after baking or frosting it with cream cheese icing. You might also layer the cake with fresh fruit or serve it with whipped cream. For a real treat, create a layered version with different fillings, much like the Frozen Pistachio Dessert, to surprise your guests.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).