Fruit Pie Cake Layer (Printer-Friendly)

Layers of fruit filling, cake mix, and butter baked to golden perfection for easy gatherings.

# What You’ll Need:

→ Fruit Layer

01 - 2 cans (21 oz each) fruit pie filling (cherry, apple, or blueberry)

→ Cake Layer

02 - 1 box (15.25 oz) yellow or white cake mix

→ Topping

03 - 1/2 cup (1 stick) unsalted butter, cold and thinly sliced

# How to Make It:

01 - Preheat the oven to 350°F.
02 - Lightly grease a 9x13-inch baking dish to prevent sticking.
03 - Evenly spread the pie filling across the bottom of the prepared dish.
04 - Sprinkle the dry cake mix evenly over the fruit layer without mixing them.
05 - Distribute the cold butter slices evenly over the cake mix, covering as much surface as possible.
06 - Bake for 40 to 45 minutes until the top is golden brown and the fruit filling bubbles along the edges.
07 - Allow the dessert to cool slightly before serving. Serve warm with optional whipped cream or vanilla ice cream.

# Expert Tips:

01 -
  • It's genuinely impossible to mess up, even if you've never baked before.
  • You get that homemade cake taste without the fuss of mixing, measuring, or any real skill.
  • The contrast between buttery crumble and warm, jammy fruit is unexpectedly sophisticated.
02 -
  • Do not stir the cake mix into the fruit—I learned this the hard way when I thought I was being helpful, and ended up with a dense, uniform cake instead of distinct layers with pockets of crumble.
  • Cold butter matters because it stays in little pockets as it melts, creating texture; warm or softened butter just dissolves into a slick layer.
03 -
  • Keep your butter cold and work quickly when arranging it so it doesn't start melting into the cake mix before it hits the oven.
  • If you're doubling the recipe, use a larger baking dish or two 9x13-inch dishes—don't stack it deeper, or the bottom won't bake through properly.
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