Adding Pie Filling To Cake Batter

Baking By SweetSyren Updated 26 Mar 2011 , 12:46am by aviles2005

SweetSyren Posted 2 Jan 2010 , 3:06pm
post #1 of 9

Has anyone ever done this? Will it make the cake too sticky? I was going to add an apple pie filling to the batter (WASC version). But I was also just thinking of making the cake as normal and adding the filling beween the layers. Recommendations/suggestions? TIA!

8 replies
kaydee1011 Posted 2 Jan 2010 , 3:24pm
post #2 of 9

I have NEVER done this with a layer cake. I have done it with a "snack" type cake. I don't know if you're old enough to remember SnackinCakes...some mix that made an 8x8 cake in flavors like apple spice and banana walnut. Anyway...I have used canned pie filling with one box of cake mix and 3 eggs, no other ingredients and baked in 13x9 pan, baked regular time at 350. Our favorite is gingerbread cake mix with apple pie filling, however, I cut the eggs back to 2 because of the smaller finished size...9x9 instaed of 13x9.

Wiltonlady Posted 2 Jan 2010 , 3:44pm
post #3 of 9

I guess it depends how much you'll add to the batter.

I would try it between the layers instead.

pood Posted 2 Jan 2010 , 4:24pm
post #4 of 9

I have added chocolate pie filling between the layers of chocolate cake and it was delicious. My mom has a wonderful from scratch recipe that sets up firmly and worked great between the cake layers. I have also put coconut pie filling between the layers of coconut cake. It was fantastic and everyone loved it. Good luck to you!

Pghnana Posted 2 Jan 2010 , 7:09pm
post #5 of 9

Do you have to put anything on the cake layers first before adding the pie filling, like a crumb coat or a small amount of BC? I would be afraid a pie filling or even a pudding type filling would absorb into the cake if used as a filling between layers.

CakesByLJ Posted 2 Jan 2010 , 7:40pm
post #6 of 9
Quote:
Originally Posted by kaydee1011

Anyway...I have used canned pie filling with one box of cake mix and 3 eggs, no other ingredients and baked in 13x9 pan, baked regular time at 350.




I have done this.. It's an easy wonderfully moist cake. One of my most favorites is using a DH Devil's Food cake mix, comstock cherry pie filling, and the eggs called for on the box.. that's it.. mix on low to blend, then on medium for 2 mins. Bake on 350; 2) 8" rounds/30-40 mins. yummy..

Donnagardner Posted 2 Jan 2010 , 7:57pm
post #7 of 9

Laura that sounds delish!!!

AngelaM Posted 2 Jan 2010 , 8:02pm
post #8 of 9
Quote:
Originally Posted by CakesByLJ

Quote:
Originally Posted by kaydee1011

Anyway...I have used canned pie filling with one box of cake mix and 3 eggs, no other ingredients and baked in 13x9 pan, baked regular time at 350.



I have done this.. It's an easy wonderfully moist cake. One of my most favorites is using a DH Devil's Food cake mix, comstock cherry pie filling, and the eggs called for on the box.. that's it.. mix on low to blend, then on medium for 2 mins. Bake on 350; 2) 8" rounds/30-40 mins. yummy..




Oh man that sounds awesome! Can't wait to try it!

aviles2005 Posted 26 Mar 2011 , 12:46am
post #9 of 9

I have a customer asking me to put cherry pie filling in her cake batter. I believe she wants teaspoon size globs of cherry in the batter. (she doesnt want swirls of it... but its the same diffrent right icon_rolleyes.gif )
Will it Bake correctly? Will this cake be stable enough?

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