Fruit Cake Layer Bake (Printable)

A layered dessert combining fruity filling, cake mix, and butter, baked to golden perfection.

# What Goes In:

→ Fruit Layer

01 - 2 cans (42 oz total) fruit pie filling (e.g., cherry, apple, or blueberry)

→ Cake Layer

02 - 1 box (15.25 oz) yellow or white cake mix

→ Topping

03 - 1/2 cup (1 stick, 113 g) unsalted butter, cold and sliced into thin pats

# How to Make It:

01 - Set the oven temperature to 350°F (175°C) to prepare for baking.
02 - Lightly grease a 9x13-inch baking dish to prevent sticking.
03 - Evenly spread the fruit pie filling across the bottom of the prepared dish.
04 - Sprinkle the dry cake mix uniformly over the fruit layer without mixing or stirring.
05 - Distribute the thin slices of cold butter evenly on top of the cake mix, covering most of the surface.
06 - Bake for 40 to 45 minutes until the topping is golden brown and the fruit filling bubbles at the edges.
07 - Allow the dessert to cool slightly before serving warm, optionally accompanied by whipped cream or vanilla ice cream.

# Expert Tips:

01 -
  • You can pull this together in ten minutes using pantry staples and canned fruit.
  • The buttery, crispy top layer contrasts beautifully with the warm, gooey fruit underneath.
  • Everyone thinks you worked much harder than you actually did.
02 -
  • Do not stir the cake mix into the fruit or it will turn into a dense, gummy mess instead of a light topping.
  • Use cold butter straight from the fridge so it does not melt too fast and soak into the mix before baking starts.
03 -
  • Use a light hand when greasing the pan so the edges crisp up instead of frying in too much oil.
  • Check the cake mix label for pudding in the mix, which makes the topping even more tender and moist.
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