Has anyone ever used canned pie filling for cake filling? I wanted to use canned cherry pie filling and puree it first. Would this work?

Thanks for any advice.

I have used cherry pie filling several times and it's yummy. I usually put a thin layer of buttercream on first and then the cherry on top of that.

I have never used cherry, but I have used apple with a cinnamon cake, and it was awesome!

I have, it works great. I also added some BC first to make sure it didnt soak in to much.

I have used all different kinds. Cherry in a chocolate cake, lemon in lemon cake, and they also have out a new apple & cranberry and a caramel apple I am going to use in a spice cake. I haven't used the layer of BC, but haven't noticed any problem.

Sounds yummy..thanks for sharing!

Duh!!! That never even dawned on me!! I am soooo gonna do this!!! Thanks for the idea!

I agree on adding a layer of BC before the filling. Also remember to make the dam around the edge a little wider and taller. The apple filling kept trying to ooze out on my spice cake.

I love Wilderness brand lemon pie filling. Yumm! And I'm not even all that crazy for lemon. I just slather it on without a layer of BC...just a good dam of icing around the edge.

I use cherry all the time...my fav is choc and cherry.

Thanks everyone for your input. This site is so awesome. Good advice on the layer of buttercream first. Makes a lot of sense to me!

I like the Wilderness brand too.

Thanks again. Now, off to the kitchen.

How would cherry be with a WASC cake? Should it really be pureed first or is that just personal preference?