Fruit Pie Cake Bake (Printable)

Layers of fruit filling and cake mix baked golden and bubbly for a quick, satisfying treat.

# What You Need:

→ Fruit Layer

01 - 2 cans (21 oz each) fruit pie filling (e.g., 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 sliced into thin pats

# How-To Steps:

01 - Preheat the oven to 350°F (175°C).
02 - Lightly grease a 9x13-inch baking dish.
03 - Spread the pie filling evenly over the bottom of the baking dish.
04 - Sprinkle the dry cake mix evenly over the fruit layer without mixing.
05 - Distribute the sliced cold butter evenly across the surface of the cake mix.
06 - Bake for 40-45 minutes until the top is golden brown and the fruit layer bubbles at the edges.
07 - Allow to cool slightly before serving warm. Optionally serve with whipped cream or vanilla ice cream.

# Expert Advice:

01 -
  • It genuinely tastes like you spent way more time than you actually did.
  • There's something magical about how the butter melts into the cake mix and creates a crunchy-soft texture that feels a little fancy but totally accidental.
  • You can literally make this while catching up with someone in your kitchen instead of being stuck at the stove.
02 -
  • Cold butter sliced thin is non-negotiable—room temperature butter melts too fast and doesn't give you that texture contrast that makes this work.
  • Do not mix the dry cake mix into the filling, even if it feels like you should. The dry mix settles and creates a cake layer as the butter melts down around it.
03 -
  • The butter doesn't need to cover every single inch—some people see gaps and panic, but it redistributes as it bakes and the cake mix hydrates beautifully.
  • If you want extra crunch, use a combination of cake mix and crushed oats or granola, but keep the ratio roughly the same so it still hydrates properly.
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