4 Reviews

This was a great snack cake, and so easy to prepare, too. I used blueberry pie filling, but any flavor of pie filling would work well here. I look forward to experimenting with other pie fillings. My photo isn't that great I know, but the crumb topping didn't crack until well after it had cooled. So it looked scrumptious for the longest time (and I assure you, it is scrumptious). Thanks for sharing your recipe Adria82. Made for the Spring 2014 Pick-A-Chef event.

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NorthwestGal April 14, 2014

Delicious breakfast treat!!! Would be wonderful to serve a group for brunch. I scaled the recipe to 1/2 of the amounts, as it was just the 3 of us. Thanks so much for sharing the recipe. Made for Pick A Chef Event.

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diner524 October 18, 2011

Yummy. Instead of using the canned pie filling, I used fresh or frozen berries and cooked them down adding a tiny bit of sugar. First time I made it three of us finished it off before we knew what was happening.

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jusbcuzz August 22, 2011

Super breakfast or dessert cake! I halved the recipe to fit an 8 by 8 glass pan. I used homemade blueberry pie filling. I also used 1/2 whole wheat flour, and less sugar overall, some of which was splenda. I used butter instead of margarine. We served this with homemade whipped cream, and both of my daughters have requested that I make this for their upcoming turns to take a treat to school. Made for Fall 08 PAC. thanks for posting.

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SrtaMaestra October 18, 2008
Berry Vanilla Breakfast Cake