Raspberry Pie Cake
This dessert is a perfect combination of two popular desserts, pie and cake, which makes it a unique and delightful treat. The soft and fluffy texture of the cake along with the tartness of the raspberries creates a flavor explosion that is hard to resist.
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.