Marbled Cherry Pie Filling Cake – It’s Magic In A Pan

With a few minor differences, this has been a favorite recipe in my family and community for a while now. I think it’d be really good with other fruits, like peaches or blueberries. Perhaps this year I will try those out too! You truly can use any pie filling that your heart desires in this yummy cake. I prefer cherry, though. my husband asked me if I could make this without fruit and add chocolate, marshmallow, and graham crackers.

Sounds like s’mores!

 

Ingredients

1 Duncan Hines Box French Vanilla cake mix

1/3 cup Wesson vegetable oil

2 eggs

½ cup water

1 teaspoon pure vanilla extract

1-pint Comstock cherry pie filling

Instructions

In a mixing bowl combine cake mix, oil, eggs, extract and water.  Once combined, beat for 2 minutes.  Pour into a greased 13”x 9” cake pan.  Drop the filling by spoonful over the batter.  Using a table knife or spoon, swirl the filling into the batter.  Bake at 350 degrees for 30 – 35 minutes or until lightly browned on top.

Cake can be served by itself or wonderful with a scoop of ice cream or whipped cream.

 

 

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Quick Tip: This cake is perfect for potlucks.

Thank you Leelanau Fruit Co. for this awesome recipe!