Reviewed: 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.

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Reviewer:

Laura

Cooking Level: Beginning

Home Town: Boone, North Carolina, USA

Living In: Durham, North Carolina, USA

Reviewed: Apr. 15, 2011

Super easy and good. I used strawberry pie filling and substituted vanilla for the cinnamon. I don't know how the person who submitted the photo cut it into wedges like that, because mine is so moist I don't see how it would hold that shape. Actually, more moist than I would prefer, but got so many rave reviews I will definitely make it again and will enjoy experimenting with different pie fillings. I like the reviewers ideas to spruce it up a bit, so that will be an ongoing adventure to add to it. I think a streusel top would be great, and adding some additional fresh fruit might also be nice.

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Reviewer:

AMYPHILLIPS

Reviewed: Mar. 28, 2011

Loved the cake. Halved the recipe, as I didn't need that much cake, but didn't halve the pie filling, so it was more pie filling than cake. Still delicious and moist though. Used apple pie filling, which really worked with the cinnamon.

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Reviewer:

cowpens

Reviewed: Mar. 23, 2011

Very interesting 'cake'. It was very quick and easy to put together. Very moist, pretty tasty. It would be good with a whipped topping.

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Reviewer:

bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

Reviewed: Aug. 7, 2010

Pretty good, and extremely easy. A great use for my extra homemade pie filling. The pie filling I had was a berry mix and it worked well with this. I also tossed in an overripe banana bc I didn't want to make any banana bread or cake as well. I baked in a bundt pan bc I don't like to make sheet cakes (I'm weird, I know), and it needed about 55 min total to bake through completely. It was a good complement to a smoothie I had this morning. Thanks for the recipe!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Apr. 24, 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!

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Reviewer:

Debby S.

Cooking Level: Expert

Living In: Columbus, Ohio, USA

Reviewed: Mar. 9, 2010

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.

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Reviewer:

COOKIN4MYFAMILY

Cooking Level: Intermediate

Living In: Conifer, Colorado, USA

Reviewed: Feb. 24, 2010

This cake is great! Very easy to make. Had it for a group of senior citizens and they gave it a ratiing of 6. Will try apples next time with a streusel topping.

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