Cake With Fruit
A delightful fruit-filled cake that combines the moistness of a traditional sheet cake with the sweet, tangy flavor of your favorite pie filling. Perfect for family gatherings or casual dessert cravings, it offers versatility with baking methods, including oven, microwave, or campout cooking.
Ingredients
Instructions
- Mix the cake mix, eggs, pie filling, oil, and water until well combined.
- Pour the batter into a greased 13 x 9 x 2-inch pan.
- Bake in a preheated 350°F oven for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean.
- Alternatively, microwave in an 8 x 8 x 2-inch dish for 8 1/2 minutes, turning 1/2 turn every 2 minutes.
- For campout cooking, place in a Dutch oven with 9 charcoal briquettes on top and 9 underneath, and cook for 45 minutes.
- Sprinkle with powdered sugar before serving if desired.
Tips & Substitutions
For a moist cake, ensure you mix the ingredients just until combined, avoiding overmixing. You can substitute the oil with unsweetened applesauce for a healthier option. Experiment with different pie fillings like cherry or blueberry for a unique flavor. If you prefer a richer taste, add a teaspoon of vanilla extract to the batter.
Serving Suggestions
This cake is delightful on its own, but you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with Chocolate Chiffon Pie for a dessert spread. For a festive touch, dust with powdered sugar right before serving, and consider adding fresh fruit on top for extra flair.
Storage & Reheating
To store leftovers, cover the cake tightly with plastic wrap or aluminum foil and keep it in the refrigerator for up to 3 days. For longer storage, you can freeze individual pieces. Just wrap them in plastic wrap and place in an airtight container. To reheat, microwave individual servings for 10-15 seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Cake With Fruit contains roughly 314 calories, with 2g protein, 19g carbohydrates, and 26g fat.
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 cake mix?
Absolutely! While white or yellow cake mix is recommended, you can experiment with chocolate or spice cake mixes for a different flavor profile. Just be mindful that the taste of the pie filling will complement the cake mix you choose.
What if I don't have a 13 x 9 pan?
If you don't have a 13 x 9 pan, you can use two 8-inch round cake pans instead. Just divide the batter evenly and adjust the baking time to about 25-30 minutes, checking doneness with a toothpick inserted into the center.
Can I make this cake ahead of time?
Yes, this cake can be made a day in advance. Store it covered in the refrigerator to keep it fresh. Just remember to add any toppings, like powdered sugar or whipped cream, right before serving to maintain their texture.
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).