Recipe by Lorna
"A moist and fruity cake that 's' a snap to make! Serve it warm from the oven with a scoop of ice cream of a dollop of whipped cream."
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1 1/2 cups
1 3/4 cups
apple pie filling
Very good, moist cake. Easy to make. It didn't take quite as long to bake as the recipe says; mine was done after 35 minutes.
Follow the suggestion to serve it with ice cream or whipped cream. It is not tasty enough by itself.
made this with peach pie filling and one with apple .they were both great.reminds me of moist pumpkin bread.did not need anything on it.great with coffee.will make over and over with other pie fillings.I mixed pie fillings with batter until fruit started to come apart.
This cake is SO good! I made it at school for a class and everyone LOVED IT! It was very easy to make. My only problem was that it burned a little around the edges and the inside still hadn't baked, but I'm going to guess it was the oven. Two thumbs up! :-)
This cake was easy to make, moist, and delicious. I did make a few changes, though. I substituted apple sauce for the oil, I used one cup white flour and one cup whole wheat flour, and I only used 1 cup of sugar and it's plenty sweet. Thanks for the recipe!
Yum! Turned out very moist and delicious. Definitely top with cool-whip, but it still is good without too. It was plenty sweet, I used homemade jarred apple pie filling. We all ate it last night for a treat, then hubby and I finished it off for breakfast this morning. Delicious! The only substitution I would make, which I always do, is to use unsweetened applesauce in place of the vegetable oil. I do this in any recipe calling for oil. It turns out just as moist and is waaaay healthier. Great recipe!
I had 1 ¾ cups of homemade ‘Apple Pie Filling’ by Terri (AR) to use before it spoiled. Found this simple cake to use it in. I only had a half cup of vegetable oil left, so I used it and filled the rest of the measuring cup with applesauce – worked perfectly. The cake was finished baking in 35 minutes, any longer and it would have been dried out. For a simple cake, without any icing, this was wonderful. I cannot believe how moist it was and how many days it remained moist. I ate mine for breakfast and the rest of the family enjoyed theirs as a dessert in lunches and in the evening.
I chose this recipe doing an ingredient search to use a can of pie filling I wanted to get rid of. So easy & quick to throw together. Didn't measure the pie filling, just used the whole can but I did chop up the apples so they were smaller. I also added extra cinnamon(because I do it w/anything that calls for cinnamon) & added a pinch of ground cloves. Loved it! Took it to a dessert potluck & it was a hit!
* Percent Daily Values are based on a 2,000 calorie diet.
Pie Snacking Cake
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 89
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