Fruit Pan Walnut Cake
A moist and flavorful fruit and walnut cake with a layered texture, perfect for dessert or tea time, combining fruity sweetness with crunchy walnuts.
Ingredients
Instructions
- Spread pie filling in the bottom of the pan.
- Combine flour, sugar, and salt; sprinkle over the pie filling.
- In a bowl, combine eggs, vanilla, oil, and 1/2 cup walnuts; mix well.
- Pour the egg mixture over the ingredients in the pan and stir until blended.
- Bake at 350°F (175°C) for 40 to 50 minutes.
- Prick the warm cake with a fork.
- Pour topping over the warm cake.
- Sprinkle with 1/2 cup walnuts.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of cinnamon or nutmeg to the flour mixture. If you prefer, you can substitute the pie filling with fresh fruit or another type of canned filling. Use light olive oil instead of regular oil for a healthier option. Remember to check for doneness with a toothpick before removing the cake from the oven.
Serving Suggestions
This Fruit Pan Walnut Cake is delightful on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For added texture, serve with a side of Swiss String Beans. It's a fantastic dessert for gatherings, and can be complemented with coffee or tea for an afternoon treat.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, place slices in the microwave for about 10-15 seconds or warm in an oven preheated to 350°F (175°C) for 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Fruit Pan Walnut Cake contains roughly 425 calories, with 2g protein, 19g carbohydrates, and 34g fat. It is a good source of vitamin C (16% of the Daily Value). Note that it is relatively high in sodium, at 588mg per serving (26% 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 fruit pie filling?
Absolutely! Feel free to experiment with different flavors of pie filling, such as cherry or blueberry. Each will give the cake a unique twist while maintaining the moist texture. Just ensure the filling is thick enough to hold up under the cake batter.
What can I do if I don't have walnuts?
If walnuts aren't available, you can substitute them with pecans or almonds for a similar crunch. Alternatively, omit the nuts entirely for a nut-free version. Just keep in mind that this may slightly alter the texture of the cake, but it will still be delicious.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center; it should come out clean or with a few moist crumbs attached. If it comes out wet with batter, it needs more baking time. Remember that baking times can vary based on your oven, so start checking around the 40-minute mark.
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).