Spread top with pie filling.
Sprinkle brown sugar on top and cinnamon, if desired.
Blend sour cream, egg and vanilla.
Pour over top and bake at 350\u00b0 for about 45 minutes or until golden brown.
Grease bottom of 9 x 13-inch pan.
Cover bottom with pie filling.
Take cake mix and add butter.
Crumble mixture.
Spread this mixture over top of pie filling.
Cover with sliced almonds. Bake at 350\u00b0 for 30 minutes.
*Examples:
Chocolate cake mix, cherry pie filling; lemon cake mix, peach pie filling.
Tear cake into bite size pieces.
Whip topping according to directions on package and set aside.
In large bowl, beat cream cheese and sugar.
Fold in whipped topping.
Add cake pieces. Stir gently to coat cake evenly.
Spoon into 13 x 9-inch pan.
Top with pie filling and chill.
Beat cake mix with pie filling, eggs, water and cocoa powder with mixer on slow speed until well combined. Then increase speed and beat 2 to 3 minutes more. Divide batter into 2 layer pans (sprayed with cooking spray) or put in 1 (14 x 10) glass pan, sprayed, and bake 45 to 50 minutes at 350\u00b0 or until toothpick inserted in center comes out clean. Cool completely and ice with Cool Whip. May garnish with maraschino cherries for added color and taste.
Prepare cake mix according to package directions. Pour into 2 greased 13 x 9 x 2-inch baking pans. Bake at 350\u00b0 for 20 minutes or until a wooden pick inserted near the center comes out clean. Cool. In a mixing bowl, beat the cream cheese and sugar until fluffy; fold in the whipped cream. Spread over each cake. Top with pie filling. Chill 4 hours or overnight. Yield: 24 to 30 servings.
Melt butter into bowl.
Add other ingredients.
Divide into 2 parts, 3/4 and 1/4.
Press larger part into a 9 x 13-inch greased pan.
Cover with pie filling.
Crumble remaining dough over top. Bake at 325\u00b0 for 35 to 40 minutes.
In a large bowl, combine the first five ingredients. Store in an airtight container in a cool dry place for up to 6 months.
To prepare cobbler:Pour butter into an 11-in. x 7-in. baking dish. Top with pie filling. In a bowl, combine 2 cups cobbler mix and water. Drop by rounded tablespoonfuls over pie filling; spread gently. Bake at 350\u00b0 for 35-40 minutes or until topping is golden brown. Serve warm.
Note: Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup.
Beat eggs well. Blend in sugar and oil.
Mix in baking powder and flour.
Spread half of batter in a greased 9x13 inch pan.
Spread pie filling (any flavor) over this.
Spoon remaining batter on top.
Bake at 350 for 40 to 45 minutes.
Cool, drizzle with powdered sugar frosting.
Cream sugar and butter.
Add eggs.
Mix in dry ingredients. Place 3/4 of batter in a greased 13 x 9-inch pan.
Top with pie filling and then the remainder of batter.
Bake at 350\u00b0 for 45 minutes.
Combine water, sugar, flavoring & butter in sauce pan and cook until sugar dissolves.
oll each tortilla with pie filling inside and lay in casserole pan.
our sugar mixture on top, followed by cinnamon and soak for 1 hr to overnight in fridge, covered.
Cook at 350\u00b0F for 30-40 minutes covered. Take cover off for last 5 minutes to let them crisp up.
Put cake mix, apple pie filling, eggs and cinnamon into mixing bowl. Stir together. Turn into greased 9 x 13 inch baking pan.
Mix butter, sugar and flour together until crumbly. Sprinkle over top. Bake in 350 f oven for about 50 minutes or until it tests done with a toothpick. Serve warm or cool. Cuts into 16 generous pieces.
OPTION: Also tasts great served warm with vanilla icecream! :).
NOTE: 1 hour time allocated in recipe includes prep time.
Crumble angel food cake.
Mix softened cream cheese with milk and sugar.
Add Cool Whip.
Stir in cake until thoroughly mixed. Press into layer pan.
Top with blueberry pie filling. Refrigerate 1 hour before serving.
Or, refrigerate cake mixture overnight and top with pie filling the next day just before serving.
(Put pie filling in refrigerator to chill.)
>Cool completely.
Crumble cake.
Place half of crumbled
Preheat oven to 375
Open crescent rolls and cut into 12 equal pieces. Roll each piece into a ball
Stir pie filling and crescents to coat balls with pie filling
Pour into 2 qt casserole dish, make sure crescents are on top of pie filling
Bake 25-30 minutes or until crescents are completely cooked, flip crescents after 15 minutes of cooking. Serve warm with ice cream or milk
-inch round cake pans.
Combine chocolate cake mix and instant
large bowl cream butter with sugar until fluffy.
Add
Grease 9 x 13-inch pan.
Spread pineapple and juice over bottom of pan.
Spread pie filling over top of pineapple.
Spread dry cake mix over pie filling.
Dribble melted margarine over cake mix.
Top with chopped nuts.
Bake at 350\u00b0 for 1 hour.
Serve warm with Cool Whip or desired topping.
Grease 9 x 13-inch cake pan.
Dump chopped pineapple.
Dump cherry pie filling.
Dump box of vanilla cake mix.
Cover with layer of finely chopped walnuts.
Dot with butter pats.
Bake at 350\u00b0
for 1 hour, or until toothpick can clearly be removed at center of cake.
Serve with whipped cream, if desired.
Flavors of cake mix and pie filling can be alternated.
9x13 pan.
Mix pie filling and cinnamon, set aside.