Pie Filling Easy Cake Recipe

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Sometimes you need a quick & easy cake recipe…

This one uses just 4 ingredients and makes a moist, fluffy, fruity cake! All you do is mix together a cake mix, can of pie filling, 2 eggs and some vanilla extract! You can bake it as a 9” x 13” cake or 24 cupcakes! The cake is so moist, it doesn’t really need frosting, I sprinkled the 9” x 13” version with powdered sugar. For the cupcakes I did top with some vanilla buttercream and maraschino cherries!

Think of all the flavor combinations:

  • spice cake + apple pie filling

  • yellow cake + blueberry pie filling

  • strawberry cake + strawberry pie filling

  • I used Devil’s Food Cake + Cherry Pie Filling

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Pie Filling Easy Cake Recipe:

Tina Verrelli - epicuricloud.com

Makes 9” x 13” cake or 24 cupcakes


  • 1 (15.25-ounce) cake mix

  • 1 (21-ounce) can pie filling

  • 2 large eggs

  • 1 teaspoon vanilla


Preheat oven to 350 degrees F.

Prepare baking dish by spraying with nonstick baking spray or lining cupcake pan with paper liners.

Mix together cake mix, pie filling, eggs and vanilla. Mix until well combined, but do not over mix.

(You want some of the fruit to remain whole, while some fruit pieces break down, adding great fruity flavor throughout the batter.)

Bake 9” x 13” pan for about 30-35 minutes or until springs back in center and a toothpick inserted comes out clean.

Bake cupcakes for 15-20 minutes or until a toothpick inserted comes out clean.

Allow to cool completely then sprinkle with powdered sugar or frost with you favorite frosting.


I use either my KitchenAid Hand Mixer with the turbo beaters or my KitchenAid Stand Mixer fitted with the flex edge beater to mix the batter. You could certainly mix by hand as well.

I have mixed a triple batch at one time in my KitchenAid Pro 600 6-quart Stand Mixer - It makes about 72 cupcakes.

PRINTABLE RECIPE: Pie Filling Easy Cake Recipe

Pumpkin Bread with Whipped Ginger Cream Cheese Recipe

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Our Favorite Pumpkin Bread!

It’s the classic style, with warm spices and moist texture. I top ours before baking with coarse turbinado sugar, it makes for a delicious crunch on the top. While the bread is delicious on its own, it’s a special treat to slather your slice with some Whipped Ginger Cream Cheese!

This bread is great for gifting as it lasts (and I think even improves) after a day or so tightly wrapped at room temperature. I’ve included recipes for both a single and a double batch. Happy fall all!

Pumpkin Bread  with Whipped Ginger Cream Cheese

Tina Verrelli – epicuricloud.com



Pumpkin Bread SINGLE BATCH:

1 Large Loaf

 9” x 5” x 3” pan


4 large eggs

1 (16 ounce) can pumpkin (not pumpkin pie filling)

1 2/3 cups sugar

2/3 cup oil (I use avocado, safflower or canola)

2 teaspoons vanilla

3 cups AP flour (or can use 1 ½ cups all-purpose flour & 1 ½ cups white whole wheat flour)

2 teaspoons baking soda

1 teaspoons salt

1 teaspoon cinnamon

½ teaspoon ground cloves

½ teaspoon baking powder

1 tablespoon coarse turbinado sugar (Such as Sugar in the Raw)


Whipped Ginger Cream Cheese:

1 (8-ounce) package Cream Cheese, softened

1/3 cup powdered sugar

1 teaspoon vanilla

2 teaspoons – 1 tablespoon finely minced crystallized ginger (adjust amount to taste)


Pumpkin Bread DOUBLE BATCH:

2 Large Loaves:

 9” x 5” x 3” pans


8 large eggs

2 (16 ounce) cans pumpkin (not pumpkin pie filling)

3 1/3 cups sugar

1 1/3 cup oil (I use avocado, safflower or canola)

1 tablepooon + 1 teaspoon vanilla

6 cups AP flour (or can use 3 cups all-purpose flour & 3 cups white whole wheat flour)

1 tablespoon + 1 teaspoon baking soda

2 teaspoons salt

2 teaspoons cinnamon

1 teaspoon ground cloves

1 teaspoon baking powder

2 tablespoons coarse turbinado sugar (Such as Sugar in the Raw)



Arrange oven rack to lower-center position.  Preheat oven to 350 F degrees.  (If using dark pans, reduce oven temperature to 325 F degrees.)


Grease just the bottoms of two 9” x 5” x 3” loaf pans.


Add eggs to large bowl (stand mixer bowl) and mix until lightly beaten.  Add pumpkin, sugar, oil and vanilla and mix until well combined.  Combine flour(s), baking soda, salt, cinnamon, cloves and baking powder in a separate bowl and whisk/stir together.  While mixing gently/on low speed, add flour mixture to wet ingredients. Mix until just combined being careful not to over mix.  Pour batter into prepared pans.  


Sprinkle 1 tablespoon turbinado sugar over the batter in (each) pan.  Bake for about 1 hour and 20 minutes or until a bamboo skewer or toothpick comes out clean.  You can take the internal temperature with an instant read thermometer. It should read 195 - 200 F degrees in the center when done.  Allow to cool 10-15 minutes in pan.  With a thin sharp knife, loosen the edges of the bread then remove to a wire rack.  Cool completely, then wrap in plastic wrap.  If freezing, wrap also with a layer of foil.  


Store wrapped at room temperature for 1-4 days or freeze for 3 months.


Whipped Ginger Cream Cheese:


Use hand or stand mixer with whip/whisk to mix together cream cheese, powdered sugar, vanilla and ginger.  Whip until light and fluff.  Store in refrigerator.

PRINTABLE RECIPE: Pumpkin Bread with Whipped Ginger Cream Cheese

Apple "Dumpling" Pie Recipe

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This pie was the most requested recipe…

after our Today’s Special Value KitchenAid Countertop Convection Oven Event at QVC on Sunday 9/23/18! Well, I certainly see why! Those big lumps under the crust are whole apples! Definitely a unique pie technique and new to me!

All the food for that busy day was prepared by an amazing team of hard-working food stylists! I asked for the recipe and they said there wasn’t really one…but sent some basic ideas on how they were made.

I took those ideas, combined them with some of my own pie basics, utilized a few of my KitchenAid favorite products…and here we go!

I’m calling it Apple “Dumpling” Pie, because the whole apples in pie crust remind me of old fashioned apple dumplings! YUM!

Recipe Directions Photo Tutorial: (Click side arrows on large photo)

Apple “Dumpling” Pie Recipe:

Tina Verrelli - epicuricloud.com

Makes 1, standard 9-inch pie


Double Crust Pie Crust for 9-inch standard pie (homemade or store bought)

7-8 Granny Smith Apples

1 tablespoon lemon juice

4 tablespoons unsalted butter

1/8 teaspoon salt

1/3 cup granulated sugar

1/3 cup light brown sugar

1/4 cup flour

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

Optional for filling:

1/3 cup raisins

1/3 cup chopped nuts (pecans, walnuts)

Optional for topping pie:

1 egg

2 tablespoons milk, half and half or cream

1 tablespoon coarse sugar (I used coarse sanding sugar)


Preheat oven to 400 degrees. (I used my KitchenAid Countertop Convection oven with 1 oven rack in the lowest position.)

Mix together the butter, salt, sugars, flour, cinnamon and nutmeg. (I used the KitchenAid 3.5 cup Chopper for this.)

Peel and Core apples (or alternately use KitchenAid Spiralizer to Peel, Core and Slice but still keep whole.)

Place the whole apples in a bowl or on a platter and drizzle with lemon juice to help keep from browning.

Fit the bottom crust in pie plate.

Arrange apples in bottom crust and fill the sugar mixture in and around the apples. If adding raisins and nuts, sprinkle these in and around the apples as well.

Place on the top crust, trim excess (if necessary) and crimp the edges.

Cut a few small slits to release steam while baking.

If desired, whisk together egg and milk to make an egg wash.

Brush this on top crust and sprinkle with coarse sugar.

I placed my pie on a 12” flat pizza pan to catch any drips.

Bake at 400 degrees F. for 40-45 minutes. Rotate once or twice throughout the baking process.

If crust starts to brown too much, cover loosely with foil.

Let cool until just warm before cutting.

Printable Recipe: Apple “Dumpling” Pie

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