- Prep: 20 min
- Cook: 30 min
- Ready In: 1 hr
“These delectable treats - a cross between a cupcake and pie - have been a Christmas tradition in my family as long as I can remember. Try making them in miniature muffin tins for an office party or potluck - you'll be a hit, I promise! Frost with your favorite buttercream frosting and decorate with colored sugar, halved maraschino cherries, chopped nuts, etc.” - by Jennifer
Original recipe yields 24 cupcakes
- Preheat oven to 350 degrees F (175 degrees C). You will need two un-greased, 12-cup muffin tins for this recipe. (You may want to spray tops of muffin pans with nonstick cooking spray so cake does not stick).
- Prepare cake mix according to package directions; set aside. Roll out pastry dough to 18 inch thickness. Using a floured, round cookie cutter that is slightly bigger than the muffin cups, cut 24 circles of dough. Place one dough circle in each muffin cup, pressing dough gently into bottom and sides. Dough should come about halfway up the sides of each muffin cup.
- Place a rounded tablespoon of raspberry jam into each pastry-lined cup. Pour prepared cake batter into each cup over jam and pastry, filling just to the top of each cup.
- Bake in preheated oven for 25 to 30 minutes or until a toothpick inserted into the cake comes out clean. Let cool briefly in pans, then loosen with knife and remove cakes to wire rack to cool completely.
Amount Per Serving (24 total)
- 196 cal
- 7.3 g
- 31 g
Based on a 2,000 calorie diet
Reviews (28)Rate This Recipe
"i am the mom of seven boys...i made these cupcakes making half with blueberry pie filling and the others with strawberry pie filling...they were gone within an hour. my one son had some teenage frien..." See moreds over and they ate them all ! i never had a chance to icing them...but they were delicious ! i am making more this morning to take to a friends house for lunch today...i am sure we won't have any left over ! my only advice...when doing the pie crust don't make it too thin. i didn't lay the pie crust all the way to the edge. the batter filled it up fine. also, not too much filling on the bottom (i used pie filling) it will be too heavy when you take them out and tear. i kept mine in the frig over night and they were perfect. you will love these...many alterations with fillings. signed: ~ a very grateful mother ~"
"You know, I was not sure what to expect with these little cupcakes when I read the recipe, but I’m always looking for interesting treats to share with my department at work so thought I’d give it a sh..." See moreot. These are marvelous. When making them, be sure to really grease each cupcake cup before inserting the pie crust and other ingredients. Some of the preserves bubbled over on a couple of mine and it was very difficult to remove the cakes intact. No worries though, the damaged ones tasted just as good! I used white cake mix (added extra vanilla) but really any cake mix, boxed or homemade, will work just fine. Because I was under some time constraints I topped my cakes with canned butter cream frosting but these really need something a little more special. Next time I will take the extra effort and top them off with a really good, fluffy frosting. These were a hit with my co-workers (one asked for the recipe and made them for his son’s birthday party) and a hit at home. The creative possibilities with this recipe are endless so I’ll be sure to make them again and again."
"I think that these are awesome and I am having fun dreaming up different variations. For example, today I used canned apple pie filling (I pulsed it in my food processor a couple of times to make smal..." See morel apple pieces) and spice cake mix. Then before baking, I topped them with a "french apple pie" topping consisting of 1 cup flour, 1 T cinnamon, 1/2 cup brown sugar, 1/2 cup butter and a handful of chopped pecans (I had a lot left over, I just froze it for later use). Baked them up, cooled them, and dusted them with powdered sugar. Now I have French Apple Pie-Cakes! Yummy!"
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