Recipe by MICHELLE
"This is a quick and easy dessert with canned pie filling and white cake mix that I've made for years. You can make a cherry version by substituting cherry pie filling and yellow cake mix. Serve warm with vanilla bean ice cream and enjoy! Walnuts may be used instead of pecans, if desired."
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1 (21 ounce) can
blueberry pie filling
1 (18.25 ounce) package
white cake mix
I almost didn't make this recipe because of the last review that it had gotten by being too sweet, but it is absolutely delicious, so easy, and far from being too sweet! My family couldn't get enough of it- I have 4 teenagers at home and they can be very picky. I did the Cherry Version. Maybe the ingredients make the difference. I used Betty Crocker's SuperMoist White Cake Mix, Comstock Cherry Pie Filling, Unsalted Butter, and Pecans instead of Walnuts. I WILL MAKE THIS AGAIN!!! Thank you, dear lady, for posting this recipe.
I was very disappointed in this recipe. I think that the cake mix made entirely it too sweet.
This is my absolute favorite dessert recipe. I have made it many, many, many times always with rave reviews. It is so easy and so delicious -- warm or cold. I do not like real sweet or fat filled desserts. I use 2 Jiffy cake mixes with 4 1/2 Tablespoons of butter instead of 1/2 cup as called for in the recipe. I usually make it with berries that I canned or froze. I add only as much sugar as I like in my desserts. When I use canned pie filling, I always buy the light ones that are not as sweet. I usually add a few more nuts that called for in the recipe.
I'd been looking for a one crust blueberry or cherry pie and this recipe looked perfect. I made this but in a unbaked 9" pie crust and used half of the butter and cake mix (I skipped the pecans). I covered the crust with tinfoil and baked it about 10 min. longer than the original recipe called for. I saved the rest of the cake mix to top off a cherry pie I'm going to make like this. Very easy and a big hit.
Got Rave Reviews! Out of necessity I had to make a couple of changes... I didn't have any blueberry pie filling so I used cherry. 1 can didn't seem like enough so I used 2. I had to use 1/2 a cup of whatever nuts I had lying around including sunflower, peanut and pecan mix! Didn't quite have enough butter so I substituted a couple of Tbsp worth of butter-flavored shortening to make up the difference. I LOVE RECIPES THAT ARE FORGIVING! This still turned out great.
To me this serves the same purpose as those novelty fruit pies in the Hostess section served as a kid -- over-sweet and over-rich, but once in awhile seemed like a good idea. The flavors tasted very artificial to me and is just about nutritionally bankrupt, but cures a sweet tooth right quick. My son liked the buttery topping.
THIS WAS FANTASTIC!! I made this as a last minute dish for a family dinner. Since then I have made this numoerous times for my family and each time they rave about it! I have used apple pie filling as well as cherry filling. I also used two boxes of the cake mix and two cans of pie filling. Lovely!!!
So easy, you can do this with any combination of cake mix and fruit pie filling. Chocolate cake with cherry pie filling (no nuts) has become a cherished favorite in my circle of friends - and they can't believe how easy it is!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 112
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