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 )
Will it Bake correctly? Will this cake be stable enough?
It's very hard to get the cake touching the filling baked without overbaking the rest of the cake. I'm talking hours on low heat, not worth it. I wouldn't do it in a decorated cake, doesn't really stay in globs anyway, most goes to the bottom of the pan.
Alright thats all I really need to know, thanks for replying...
I make a cherry coffee cake using cherry pie filling. I put 1/2 batter in first then put in cherry filling, top with the rest of the batter. Comes out perfect.
Maybe your batter is thicker than mine? I pour the batter into the pan and then dropped spoonfuls of pie filling around the top and baked, hoping to make little pockets but always getting tunnels and the filling pooling at the bottom of the pan.