Makes 16-20 pie cakes
Pie Cakes:
- 1 Container New Grains Gluten-Free Pie/Pastry dough
- 1 Gluten Free Cake Mix*
- 1 Jar of Jam*
- Sprinkles (optional)
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 on cake mix to make batter [do NOT bake}.
Roll pie/pastry dough onto a lightly floured surface and cut pastry into circles with the rim of a drinking glass.
Place pie/pastry pieces into 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.}
While pie cakes are cooking, combine all frosting ingredients and mix until 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. While still slightly warm, frost with powdered sugar frosting & add sprinkles {if desired}.
*Try different cake & jam flavors!
Credit to Carly Wood with www.thegardenspotblog.com for this recipe!
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