Pie Cake

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Most Helpful Positive Review

Jun 15, 2009

I really like moist cake so I enjoyed this recipe. However, I thought it was missing something so I added a cinnamon strudel on top. Delicious!!! I made the strudel by adding 1/3 cup packed brown sugar, 2 tablespoons all purpose flour, 1/8 teaspoon cinnamon and 1 tablespoon butter.

—kimberly

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Most Helpful Critical Review

Jan 10, 2011

One of the keys to getting the best result with this recipe is to choose a really good quality canned pie filling since it is such a large part of the batter. I used a store brand blueberry flavor and the filling itself was rather bland (I tasted a little out of the can after I made the recipe). Maybe the extra fruit pie filling would be a better choice. Also blueberry makes an unappetizing color of batter, so I decided at the last minute to use a streusel topping to cover up the gray color. I would recommend using a topping and the optional nuts to make this cake more interesting. It came out a little too moist even baking it for a full 60 minutes. This was good, my teenager liked it, but not my favorite.

—COOKIN4MYFAMILY

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35 Ratings

Jan 10, 2007

9/7/06 I couldn't believe how quick, easy and delicious this cake turned out! It took absolutely no time to make, and was so moist and flavorsome (I used cherry pie filling). It will, without doubt, be a staple in my house in the future. Thanks, Joyce! 1/10/07 Made this again yesterday with a can of peach pie filling. It was still very good but not as sweet as I would have liked. I would recommend adding more sugar with this particular fruit.

—Caroline C

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Aug 30, 2003

This cake was delicious! I followed the recipe exactly...leaving out the nuts...It was extremely moist. My husband had 4 pieces the first day!

—Dana

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May 31, 2003

We used a can of blueberries and this was a hit (even with my mother-in-law who usually only likes chocolate desserts). I don't know what fruit the person who said this cake turned out dry used because I've never had a more moist cake. Very easy, moist, light and delicious. A little scoop of ice cream compliments this well. Thank you Joyce!

—MELLYMAMA

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Apr 26, 2010

This is a grest recipe with some "tweaking"; hence the 4 star rating. Others reviewers have complained of blandness, so here ishow I boosted the flavor factor. I use 1/2 cup white sugar and 1/2 cup brown sugar, 1/2 cup melted butter (instead of oil) and 1 (6 ox) container of yogurt (same flavor as pie filling used), 1 1/2 cups freash fruit added to the pie filling. So for Blueberry Pied Cake I use blueberry yogurt and 1 1/2 cups fresh blueberries and I onit the cinnamon. For Cherry Pie Cake, cheery yogurt and fresh or frozen cherries and I omit the cinnamon and use almond extract instead of vanilla. Strawberry Pie Cake is delicious too! You get the idea. This is a very versatile recipe and that's why I like it! I get rave reviews every time I've served my version of Pie Cake. It's great for breakfast or dessert!

—Debby S.

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Aug 15, 2011

Quick and yummy. Using strawberry filling gives it a very PINK look! Missing from the instructions: Turn the cake out of the pan when it has cooled a while.

—Laura

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Apr 02, 2009

I made this cake exactly as the directions were written, using blueberry pie filling istead of cherry. It is a very moist cake and couldn't be easier to make. We enjoyed it very much with a big scoop of vanilla ice cream.

—TOM

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Nutrition

Calories
316 kcal
16%

Carbohydrates
37.6 g
12%

Cholesterol
35 mg
12%

Fat
17.5 g
27%

Fiber
1.1 g
4%

Protein
3.6 g
7%

Sodium
217 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pie Cake

Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories: 316
Calories from Fat: 157

% Daily Value *
Total Fat 17.5g 27 %
Saturated Fat 2.3g 11 %
Cholesterol 35mg 12 %
Sodium 217mg 9 %
Potassium 90mg 3 %
Total Carbohydrates 37.6g 12 %
Dietary Fiber 1.1g 4 %
Protein 3.6g 7 %
** Sugars 16.9g
Vitamin A 2 %
Vitamin C 2 %
Calcium 2 %
Iron 11 %
Thiamin 14 %
Niacin 13 %
Vitamin B6 4 %
Magnesium 6 %
Folate 21 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.