Recipe by Jennifer
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (18.25 ounce) package
white cake mix
2 (9 inch)
unbaked pie crusts
1 (10 ounce) jar
i am the mom of seven boys...i made these cupcakes making half with blueberry pie filling and the others with strawberry pie filling...they were gone within an hour. my one son had some teenage friends over and they ate them all ! i never had a chance to icing them...but they were delicious ! i am making more this morning to take to a friends house for lunch today...i am sure we won't have any left over ! my only advice...when doing the pie crust don't make it too thin. i didn't lay the pie crust all the way to the edge. the batter filled it up fine. also, not too much filling on the bottom (i used pie filling) it will be too heavy when you take them out and tear. i kept mine in the frig over night and they were perfect. you will love these...many alterations with fillings.
signed: ~ a very grateful mother ~
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.
I think that these are awesome and I am having fun dreaming up different variations. For example, today I used canned apple pie filling (I pulsed it in my food processor a couple of times to make small apple pieces) and spice cake mix. Then before baking, I topped them with a "french apple pie" topping consisting of 1 cup flour, 1 T cinnamon, 1/2 cup brown sugar, 1/2 cup butter and a handful of chopped pecans (I had a lot left over, I just froze it for later use). Baked them up, cooled them, and dusted them with powdered sugar. Now I have French Apple Pie-Cakes! Yummy!
You know, I was not sure what to expect with these little cupcakes when I read the recipe, but I’m always looking for interesting treats to share with my department at work so thought I’d give it a shot. These are marvelous. When making them, be sure to really grease each cupcake cup before inserting the pie crust and other ingredients. Some of the preserves bubbled over on a couple of mine and it was very difficult to remove the cakes intact. No worries though, the damaged ones tasted just as good! I used white cake mix (added extra vanilla) but really any cake mix, boxed or homemade, will work just fine. Because I was under some time constraints I topped my cakes with canned butter cream frosting but these really need something a little more special. Next time I will take the extra effort and top them off with a really good, fluffy frosting. These were a hit with my co-workers (one asked for the recipe and made them for his son’s birthday party) and a hit at home. The creative possibilities with this recipe are endless so I’ll be sure to make them again and again.
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.
This is a great recipe. I served it at a graduation party and was asked for the recipe. I topped it with a white chocolate buttercream frosting. Delicious!
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.
I made these with homemade pastry, raspberry jam, one bowl chocolate cake and then ganache on the top. Garnished with a fresh raspberry. They were to die for. Everyone loved them.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 66
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a vanilla cupcake with a secret surprise inside.
See how to make a 5-star pineapple upside-down cake.
This impressive pineapple angel food cake is impossibly easy.