A local resturant served this as a specialty dessert. My entire family loved to go there because of this cake. Through trial and error, my mother perfected the recipe. This cake is always a hit anywhere we have taken it. Thanks, Mom!
Preheat oven to 325 or 350 degrees. My oven bakes fast, so I bake at 325 degrees.
Mix cake mix, eggs, jello, oil and water in a large bowl until well blended. Gradually, stir in the pie filling. Pour into two greased and floured 9-in. pans or one 13×9 pan. Bake for 30 minutes. You can watch the cake, the baking time may vary just a little. I usually insert a toothpick until it comes out clean. Allow cake to cool!
Cream Cheese Frosting:
Beat softened cream cheese and softened butter until smooth. Add the vanilla to the mixture and blend. Gradually beat in confectioner’s sugar. If the mixture is too thick, just add a little milk.
To assemble the cake, layer the two 9-inch cakes and frost between layers, top, and sides or just spread all the frosting on the 13×9 cake. Layers are best though!
Note: if you open a 21 oz. can of filling for this, sorry, but you don’t use the remaining 1/3 can of filling. However, my mom usually bakes 3 cakes at one time. Two cans will produce three cakes.
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SWEET heavens – this cake is delicious!! Absolutely fabulous, incredily moist and easy to make. Two thumbs up from my entire family. Thanks for sharing!!
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by Beth Pierce in
Desserts
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Serves: 16 Level: Easy
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