Makes 16-20 pie cakes

Pie Cakes:

1 Gluten Free Cake Mix* {any flavor, I used a yellow cake mix}
1 Jar of Jam* {my favorite is homemade raspberry jam}
New Grains Gluten Free Pie Pastry Crust

Powdered Sugar Frosting:

2 cups Powdered Sugar
2 Tbsp Butter, melted
Splash of Vanilla
Enough Milk for spreading consistency

Preheat oven to 350 F.
Lightly grease a muffin tin, set aside.

Follow the directions for cake mix to make a batter [do NOT bake!}
Roll pie pastry onto a lightly floured surface and cut pastry into circles with the rim of a drinking glass.
Place pie pastry pieces into a greased muffin tin and lightly press to shape a pie crust on the bottom of the tin. Top each pie pastry piece with a few tablespoons of jam.

Next spoon about 1/8 cup of cake batter over the pie crust filled with jam. You don’t want these to be full like a cupcake/muffin, but more flat like a pie.

Bake for 15-20 minutes or until lightly golden and cake springs back when touched. {Cooking time will depend on the amount of batter you add to each muffin tin and the cake mix you use. Refer to the cake mix box for muffin/cupcake cooking time.}

Whilst pie cakes are cooking, combine all frosting ingredients and stir to make smooth.
When pie cakes are done cooking, remove from oven and let cool for 3-5 minutes, slide a knife around the edges to release and remove to cool on a wire rack. Whilst still slightly warm, frost with powdered sugar frosting & add sprinkles {if desired}.

*Feel free to try different cake & jam flavors!

Credit to Carly Wood with www.thegardenspotblog.com for this recipe!

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