Mix and Match Bundt Cake

"This cake is unbelievably moist and sooo tasty.You can interchange the ingredients to make different flavors and it is as easy as 1 2 3.Only 4 ingredients!!!Please read the example below instructions for flavors of cake and fruit."
 
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photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by AmandaInOz photo by AmandaInOz
photo by Anonymous photo by Anonymous
photo by Anonymous photo by Anonymous
photo by Baby Kato photo by Baby Kato
Ready In:
5mins
Ingredients:
4
Serves:
12
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ingredients

  • 1 (18 ounce) box cake mix, with pudding in the middle (or moist)
  • 1 teaspoon extract (any flavor)
  • 2 eggs
  • 1 (20 ounce) can fruit pie filling
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directions

  • Mix cake mix,extract, eggs together, will be very thick.
  • Add the fruit pie filling and fold into cake batter, again,will be very thick.
  • Spread into a greased and floured bundt pan and bake at 325F till toothpick inserted in middle comes out clean.
  • Let cake cool for a few minutes and invert cake onto a platter and wrap with saran wrap until cake has completely cooled,this allows the cake to create steam which insures moistness.
  • Examples of flavors: devils food cake mix with cherry pie filling and almond extract spice cake mix with apple pie filling and vanilla extract white cake mix with blueberry pie filling and lemon extract.

Questions & Replies

  1. Is the batter being mixed by hand and not an electric hand mixer. Thanks for clarifying for me..
     
  2. Has anyone tried this with mini bundt pans and if so what was the baking time?
     
  3. It calls for an 18 ounce box of cake mix all I have been finding is 14 ounce how will this affect the cake recipe I am wondering. I guess back off on the extract just a tad.
     
  4. How long do you bake?. Is there anything to wrap in if you dont have plastic wrap?
     
  5. How long do you bake
     
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Reviews

  1. Easy to make and delicious! I used yellow cake mix, apricot pie filling, and almond extract. Covering in plastic wrap while the cake cools resulted in a wonderfully moist cake with intense flavor. I drizzled a white chocolate glaze over the cake before serving. Next time I will skip the glaze. This cake is so moist and flavorful that a glaze isn't needed. I will make this cake again and again. Thanks for posting this great recipe!
     
  2. So easy to make and so entirely delicious. I used vanilla cake mix, Jamaican rum flavoring plus a little cinnamon and apple pie filling.
     
  3. I made this for company using a devil foods cake mix, "Light" cherry pie filling and about 1.5 t almond extract, I baked this recipe @ 325 for 46 minutes..I also whipped up some cream as a topping w/vanilla extract then dusted the top of this masterpiece with cinnamon..every single person was in awe over this dessert cake! Thanks much for the recipe @ngdarlen..will be made again, happily!
     
  4. I loved this! I used a lemon cake (with pudding in the mix), lemon extract and store brand cherry pie filling. I would use "good" pie filling next time. The cherries in the store brand filling just didn't have enough flavour or texture for this recipe. I loved the ease of this recipe and it will go into my permanent cookbook. Thanks for sharing!
     
  5. Easy, easy!! I wanted to try out my new bakery-style muffin tins so I tried out this recipe and really liked it. I made my muffins with butter cake mix, vanilla and sugar free cherry pie filling. I didn't add any pudding and it was fine. Also, I added streusel topping to my muffins and they looked fresh from the bakery! Next time, I'm thinking of doing something with mandarin oranges...
     
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RECIPE SUBMITTED BY

I am a down to earth Southern girl who has many passions and few peeves!!
 
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