recipe reviews for:

Chesscakes

“These delectable treats - a cross between a cupcake and pie - have been a Christmas tradition in my family as long as I can remember. Try making them in miniature muffin tins for an office party or potluck - you'll be a hit, I promise! Frost with your favorite buttercream frosting and decorate with colored sugar, halved maraschino cherries, chopped nuts, etc.”

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Reviewed: Jun. 19, 2011

Fantastic! I used sugar free raspberry jam & I didn't put pie crust all the way up the muffin pan. I only put a bottom layer of pie crust, jam, cake batter. This recipe is versatile and can be adapted for whatever you want it to be. Delicious!

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2 users found this review helpful

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ToryHunz

Reviewed: Jan. 6, 2010

This a thing that has always been around in my family all my life but we tart shells instead and it tends to stand up easier and we call them jamcakes yum yum makes me want to make them.

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2 users found this review helpful

Reviewer:

cookingkid

Cooking Level: Expert

Reviewed: Aug. 19, 2009

Excellent. Very different from a typical cupcake -- a bit more sophisticated. I use pie filling, which keeps it from being overly sweet, and a buttercream frosting. I always get rave reviews when I make these.

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4 users found this review helpful

Reviewer:

gloriamomof twins

Reviewed: Mar. 9, 2009

I made these with lemon cake mix and raspberry jam. I planned to frost them with lemon cream cheese frosting. After reading all the reviews, I was eager to try them. Unfortunately, I was very disappointed with the outcome. The crust was soggy and they just didn't taste good. I did not bother to frost them.

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3 users found this review helpful

Reviewer:

pinkie

Reviewed: Jan. 28, 2009

These were GREAT! I wanted them to be bite-sized, so I used mini-muffin tins... and since I only had 2 tins (made 48 mini chesscakes), I still had enough leftover ingredients to make 4 regular-sized chesscakes. I used raspberry pie filling instead of raspberry jam and it worked great. I can't wait to experiment and make different flavors next time! I served these for a party and they were a hit.

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4 users found this review helpful

Reviewer:

TVCHICK

Cooking Level: Expert

Home Town: Georgetown, Delaware, USA

Living In: Vienna, Virginia, USA

Reviewed: Jan. 19, 2009

Turned out more pretty than I anticipated. Taste OK, not really like the top part (not very moist & fluffy like Angel cake), next time I will try yellow mix or other butter cake recipe & maybe strawberry preserve)

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1 user found this review helpful

Reviewer:

Quan

Cooking Level: Beginning

Living In: Atlanta, Georgia, USA

Reviewed: Dec. 13, 2008

I wanted to try this recipe because many of my 23 grandchildren have been asking me to teach them to cook. So I made a "trial" batch alone first. Mine came out perfect with spice cake and apricot filling. Because pie crust by scratch can be challenging, I decided to use refrigerated pie dough that you roll out so their first attempts would be easier. I had five of the girls try theirs first and then four of the boys, each choosing flavor options They all came out perfect and each had a great time. I think my favorite combination was the chocolate cake with hot fudge filling and buttered toasted nuts on top. This was so easy to make and scrumptious that all I had to really do was sit back and wait for my tastes of each :o)

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3 users found this review helpful

Reviewer:

Grandma Dot

Cooking Level: Intermediate

Living In: Nikiski, Alaska, USA

Reviewed: Dec. 8, 2008

These were fantastic! I used cherry pie filling for the center and I still get requests to make this again and again!

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2 users found this review helpful

Reviewer:

Heide

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Reviewed: Oct. 29, 2008

Absolutely sinfully delish! I had some trouble with the crust, but I've never rocked the pie thing. Agree with another post to keep the dough not too thin. I made it with Lemon Cake and canned Raspberries....great combo of snarky flavor! The best ones were the mini-muffins, bite sized for easy handling.

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7 users found this review helpful

Reviewer:

Cowboyspals

Cooking Level: Intermediate

Reviewed: Aug. 2, 2008

These cupcakes turned out great! They were a hit with my entire family. With the pie crust and the cake mix, you get the best of both worlds. I didn't frost them in any way, and personally I thought they were best like that. I used rasberry preserves, but I would certainly like to try other fruits. Also, the pie crust is a sturdy base, keeping the filling from falling out, just be sure to make it thick enough! This recipe was simple and delicious.

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9 users found this review helpful