Raspberry Pie Cake

Summertime calls for easy fruity desserts, doesn’t it? If you can include ice-cream, then all the better, I say!

Raspberries are my husband’s absolute favorite fruit, and so I recently modified my Apple Pie Cake recipe to use raspberries instead of apples, and it turned out scrumptious!

This is one of the easiest and prettiest cakes to make!

Raspberry Pie Cake

Ingredients:

• One white or yellow cake mix
• 1/3 cup of oil
• 2 eggs
• 1/2 cup water
• One 21 ounce can raspberry pie filling
• Optional: 6 ounces fresh raspberries

With your mixer, combine everything except the raspberry pie filling and raspberries.
Pour batter into a greased and floured 9×13 inch baking dish.

Then spread the raspberry pie filling over the top of the batter. You can leave it like that, or if you’d like to add fresh raspberries on top, you can. Just wash and dry 6 ounces of fresh raspberries, and sprinkle over the top of the pie filling.  It adds a little more texture and fancy-ness. 

You could bake the cake now, and have it as more of a snack cake, or you can add a crumbly topping, and it becomes more of a coffee-cake.

Crumbly Topping

Ingredients:

• 1 cup of flour (I like unbleached)
• 1/2 cup brown sugar, packed
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup butter

Mix together the flour, brown sugar, cinnamon and salt, then cut in the butter till the mixture is crumbly.

Spread the crumbly topping all over the top of the batter.

Bake in a preheated 350 degree oven for around 35 to 40 minutes,
or until a toothpick inserted in the middle comes out clean.

Print

Raspberry Pie Cake

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 8

Author Joyful Homemaking

Ingredients

• Cake Batter Ingredients
• One white or yellow cake mix
• One 21 ounce can raspberry pie filling
• 1/3 cup of oil
• 2 eggs
• 1/2 cup water
• Optional: 6 ounces fresh raspberries
• Crumbly Topping Ingredients
• 1 cup of flour I like unbleached
• 1/2 cup brown sugar packed
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup butter

Instructions

• With your mixer, combine everything except the raspberry pie filling and raspberries.
• Pour batter into a greased and floured 9×13 inch baking dish.
• Then spread the raspberry pie filling over the top of the batter. You can leave it like that, or if you’d like to add fresh raspberries on top, you can. Just wash and dry 6 ounces of fresh raspberries, and sprinkle over the top of the pie filling. It adds a little more texture and depth of flavor.
• You could bake the cake now, and have it as more of a snack cake, or you can add a crumbly topping, and it becomes more of a coffee-cake.
• Crumbly Topping Instructions:
• Mix together the flour, brown sugar, cinnamon and salt, then cut in the butter till the mixture is crumbly.
• Spread the crumbly topping all over the top of the batter.
• Bake cake in a preheated 350 degree oven for around 35 to 40 minutes,
• or until a toothpick inserted in the middle comes out clean.

Let it cool for a few minutes, and you’re ready to serve.
This cake was a complete hit at our house!

This cake is absolutely wonderful with vanilla ice-cream!