Fruit Pie Cake Layers (Print version)

Baked golden dessert featuring fruity pie filling, cake mix, and buttery layers, ideal for easy treats.

# What You'll Need:

→ Fruit Layer

01 - 2 cans (21 oz each) fruit pie filling (cherry, apple, or blueberry)

→ Cake Layer

02 - 1 box (15.25 oz) yellow or white cake mix

→ Topping

03 - 1/2 cup (1 stick) unsalted butter, cold, sliced into thin pats

# How to Make:

01 - Heat oven to 350°F.
02 - Lightly grease a 9x13-inch baking dish.
03 - Spread fruit pie filling evenly across the bottom of the dish.
04 - Evenly sprinkle dry cake mix over fruit layer without mixing.
05 - Distribute butter slices evenly over cake mix to cover surface as much as possible.
06 - Bake for 40 to 45 minutes until the top is golden and fruit filling bubbles at edges.
07 - Allow to cool slightly before serving warm; optionally pair with whipped cream or vanilla ice cream.

# Expert Tips:

01 -
  • No mixing bowls or beaters required, just a baking dish and three simple layers.
  • The cake mix transforms into a crisp, cookie-like topping that soaks up the fruity bubbles beneath.
  • You can swap flavors endlessly and it always works, making it feel like a new dessert every time.
02 -
  • Do not stir the cake mix into the fruit, the whole point is letting it bake into a separate crust on top.
  • Use cold butter and slice it thin, it melts more evenly and creates that crisp, cookie-like texture instead of greasy puddles.
  • If the top browns too fast, tent it loosely with foil for the last 10 minutes so the fruit has time to bubble without burning.
03 -
  • Use a glass baking dish if you have one, it helps you see when the fruit is bubbling and prevents overbaking the edges.
  • Let the cake mix sit for a minute after sprinkling it on, it settles into the fruit slightly and bakes more evenly.
  • If you want extra crispy topping, broil it for the last 2 minutes, but watch it like a hawk so it doesn't burn.
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