Chesscakes Recipe - Allrecipes.com
Chesscakes Recipe
  • READY IN 1 hr

Chesscakes

Recipe by  

"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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Original recipe makes 24 cupcakes Change Servings
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  • PREP

    20 mins
  • COOK

    30 mins
  • READY IN

    1 hr

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). You will need two un-greased, 12-cup muffin tins for this recipe. (You may want to spray tops of muffin pans with nonstick cooking spray so cake does not stick).
  2. Prepare cake mix according to package directions; set aside. Roll out pastry dough to 18 inch thickness. Using a floured, round cookie cutter that is slightly bigger than the muffin cups, cut 24 circles of dough. Place one dough circle in each muffin cup, pressing dough gently into bottom and sides. Dough should come about halfway up the sides of each muffin cup.
  3. Place a rounded tablespoon of raspberry jam into each pastry-lined cup. Pour prepared cake batter into each cup over jam and pastry, filling just to the top of each cup.
  4. Bake in preheated oven for 25 to 30 minutes or until a toothpick inserted into the cake comes out clean. Let cool briefly in pans, then loosen with knife and remove cakes to wire rack to cool completely.
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Reviews More Reviews

Most Helpful Positive Review
Jul 21, 2006

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 ~

 
Most Helpful Critical Review
Mar 12, 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.

 

31 Ratings

Oct 17, 2007

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!

 
Jan 25, 2006

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.

 
Aug 02, 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.

 
Feb 10, 2004

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!

 
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.

 
Dec 07, 2006

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.

 

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Nutrition

  • Calories
  • 196 kcal
  • 10%
  • Carbohydrates
  • 31 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 7.3 g
  • 11%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 219 mg
  • 9%

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

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