JANE LOUISE Recipe

ARE YOU KIDDING CAKE

By JANE LOUISE lovinspoonful


Recipe Rating:
Serves:
12-15
Prep Time:
Cook Time:
Cooking Method:
Bake
362 Comments:

JANE's Story

I have named this cake appropriately because that's what people say when they ask for the recipe. I have an Amish friend named Rosie. She gave me this recipe one day and I didn't believe her at first. I thought she surely forgot an ingredient or two. But, she didn't. This is a moist cake and tasty. No icing is needed so it makes a nice lunchbox dessert.

Ingredients

1 box cake mix, any flavor
3 large eggs beaten
1 can pie filling, any flavor

Directions Step-By-Step

1
In bowl, dump dry cake mix, eggs and pie filling. Stir together until well mixed. Bake in greased 9x13, 350 degrees for 35 minutes or test with toothpick for doneness.
2
NOTE: Pair flavors of cake mix and pie filling. Apple filling with maybe butter pecan cake mix. Cherry pie filling with a devil's food cake mix, etc. I enjoy a pineapple cake mix with blueberry filling.
3
FOR AN EXTRA INCH TO THE HIPS: Chop room temp cream cheese into chunks. Poke the chunks randomly into the batter after pouring it in the baking pan. Make sure the cheese is in deep. Continue to bake. I do this with a strawberry cake mix and strawberry filling and also the blueberry filling.

About this Recipe

Course/Dish: Cakes
Collection: Back to School
Other Tag: Quick & Easy


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362 Comments

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Camilla ONeal Bamcam64
Dec 6, 2014
The lemon cake sounds awesome Micki;)I think curd would be ok.Or better yet use yogart key lime or lemon.My husband loves key lime pies.I may have to try making that and I will let you know how it turns out.:))
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Leigh Nycum lnycum
Nov 19, 2014
This sounds wonderful. Will try this weekend
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Alana Helmick Alana_Helmick
Oct 3, 2014
I also love making one more addition to the recipe when I make it with certain combinations.... Instead of icing some of the combos, it makes the cakes even more moist and delicious (not to mention a little more unique compared to the similar cakes my family members make) - I like to wait until the cake has cooled, poke holes down through it all the way across and down the length (while it's in a pan, of course lol) and pour warm jello of a complimentary flavor across the cake. Since the jello is still warm, and there are holes poked through to the bottom of the cake, the jello sinks down through. It adds moisture without making the cake soggy, and it also adds an extra little kick of flavor. This works especially well for the following combos: Strawberry cake mix with strawberry pie filling and strawberry jello, yellow cake mix with cherry pie filling and cherry jello, and especially the buttery rich yellow or angel's food cake mix with peach pie filling and apricot jello. That last one will win you the "favorite cake of the family holiday dinner" almost every time lol :-P It's always best to serve these cakes with cool whip since icing them is so difficult and doesn't taste right anyway (and not just because it would be entirely too rich with icing). The jello clashes with every icing I've ever tried. I hope that this tip helps you guys out as much as it helped me at Easter, July 4th, Halloween, Thanksgiving, AND Christmas :-D
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tanya jordan tmj1569
Sep 1, 2014
This recipe is awesome! I just made a French vanilla box cake with peach pie fillin! I also added a box of French vanilla pudding to the batter! I'm definitely make more cakes like this one! Thanks for sharing!
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sherry monfils smonfils
Aug 30, 2014
Great cake! Made it with fudge cake mix and blueberry filling. May sound weird, but it went together well.