Apple Pie Poke Cake

Happy Pi Day … March 14 … 3-14!  Since it’s Pi Day and not Pie Day … made a pie that’ not really a pie … does that make sense? It’s Apple Pie Poke Cake … a cake that looks like a pie.  I do love to make things that look like something else … remember the “grilled cheese” sandwich from last year?  This pie cake would be a fun dessert for April Fools Day!

Apple Pie Poke Cake

Here’s a better view of the whole cake pie …

Apple Pie Lattice Cake

Is it a pie or cake?  Maybe we can make up a new name … a pike?  It doesn’t really matter what you call it … it’s dessert!  If you ask me … even if you don’t, I’ll give my opinion ;) … it reminds me of a coffee cake crossed with a fruit filled Danish … yum!  The lattice and edge “crust” is actually frosting!  I’ll show you how I piped it … as you can tell, my piping is not perfect … nobody (except me) seemed to notice as they scarfed down the cake!

Apple Pie Poke Cake

  • 1 can (21 ounces) apple pie filling (I used Duncan Hines Comstock)
  • 1-1/2 cups white/vanilla frosting (homemade or store-bought)

Cake ingredients …

  • 1-1/4 cups unbleached flour (or all-purpose)
  • 1 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 3/4 cup milk
  • 1/3 cup butter, softened
  • 1 egg
  1. Heat oven to 350°F.  Grease and flour a 9-inch deep dish pie (mine actually measures 9-1/2″ at the top).
  2. In a large mixing bowl, whisk all dry ingredients together.
  3. Add milk, butter and egg, mix for 30 seconds on low-speed.  Beat 3 minutes on high-speed, scraping side of bowl occasionally.  Pour into prepared pie dish.
  4. Bake 30-35 minutes.
  5. Remove from oven and immediately prick entire cake with a fork.  Hint:  if you really want the gooey pie filling to soak into the cake, use the handle end of a wooden spoon rather than a fork)
  6. Carefully spoon apple pie filling on cake, covering the top, but not all the way to the pie cake
  7. Let cake cool completely then add lattice frosting “crust” as shown below …Apple Lattice Pie Cake


  1. Fit 2 pastry bags with tips #2B (basket weave) and #9 (round)   and fill with frosting.
  2. Use the basket weave tip with the smooth side up and teeth side down.  Follow the steps in the photos thru step #7, creating a woven look of icing.

8.  Use the bag with tip #9 to pipe a zigzag edge “crust”.

9.  Sprinkle a little cinnamon/sugar on the “crust” to give it some color and sparkle.

I do want to let you know that my icing was very soft because I left it sitting out on the counter too long and we have had some warm weather.  Those of you covered in snow, may not want to read this … today is very nice here outside of Los Angeles … Saturday and Sunday are expected to reach 88° … it’s only March!  Mother Nature is a little mixed up ;)

Apple Cake Pie


Here is that Grilled Cheese … or is it?

Grilled cheese dessert


I think that we can have our cake and eat our pie too!  What do you say?

♦  I share my stuff with these fun parties  ♦

About these ads

Pumpkin Pie Candy

Do you like pumpkin pie and pie crust?  Do you like candy?  How about having fun with food?

I have got a treat for you …

pumpkin pie candy with crustThis is candy on pie crust!  Kind of looks like pumpkin pie … doesn’t it?

I don’t normally serve my pie with a candy pumpkin on top … since this isn’t really pumpkin pie … figured it was OK here.   This is just a fun little treat … hope it puts a smile on your face :)

Add a few chocolate chips for those who like chocolate with pumpkin!Pumpkin Pie candy chocolate SixletsMaking faux pumpkin pie is easy peasy … let me show you how to make two Candy Pumpkin Pies …pumpkin pie candy 1,2,31.  Supplies for 2 pies –

  • 1 package (1 pound) of Vanilla CandiQuik (or candy melts)
  • Orange Candy Coloring (oil based)
  • 1 package of refrigerated pie crusts (2)
  • 1/2 to 1 cup butterscotch chips
  • 1 to 2 teaspoons Pumpkin Pie Spice
  • 1/4 cup mini chocolate chips (optional)
  • Autumn Sixlets and candy pumpkins for garnish

2.  Cover 2 baking sheets with parchment paper.  Follow package directions for oven temperatures and handling dough.  Spread dough on prepared baking sheets.  Prick the dough several times with a fork.  Fold the dough edge up about 1/2″ and crimp or pinch the edge, just like making a real pie.  Chill for a few minutes.

3.  Bake according to package directions.  Please notice the crust on the right … I didn’t chill it … the edges didn’t hold their shape as well at the crust on the left.  Let the crusts cool.

pumpkin pie candy 4,5,74.  Melt 3/4 of the package (12 ounces) of CandiQuick in a medium bowl (I used a 4 cup measuring cup).  Add a few drops of orange candy coloring.  Stir in 1/2 cup of butterscotch chips (until melted) and 1 teaspoon of pumpkin pie spice … taste it!  Add more butterscotch chips and/or pumpkin pie spice if you like!  We like the flavor of butterscotch and used the whole cup of chips with 1-1/2 teaspoons of spice.  Spread candy mixture over the two pies crusts.  Add a few chocolate chips if desired.  Chill for just a couple of minutes, then let it sit at room temperature until it’s totally firmed up. 

5.  Warning - be patient!!!  Look at the center of the candy … I wasn’t patient … the candy was not firmed up and I tried to cut it!  Do not do this … learn from my mistakes!  Sorry to sound so bossy … just trying to help ;)

6.  No Photo … Wait for the candy to harden up and then wait five more minutes!

7.  Cut the candy with the longest knife you own.  Try not to use a sawing motion … just press down.

pumpkin pie candy 8,9,108.  I cut each pie into 8 slices … cleaning off your knife between slices is helpful.

9.  Melt the remaining 4 ounces of CandiQuick … this is the fake whipped cream for your fake pie.  Add a small spoon of candy to each slice … let it sit a minute.

10.  Add another little dollop of candy whipped cream on top of the first dollop … gives it a little dimension.  Add candy garnish!

Pumpkin Pie Candy

I ♥ your comments!

Thank you to Miss CandiQuick for supplying the vanilla coating!  Thank you to SweetWorks for supplying the Sixlets!  

♦  I share my stuff at these fun parties  ♦

Ooey Gooey Pumpkin Cake

Thanksgiving is over, but pumpkin season continues … at least at my house!  I have not had a piece of real pumpkin pie yet … this is my pumpkin pie substitute … Ooey Gooey Pumpkin Cake!  It’s what I describe as pumpkin pie with a cake/cookie crust … and wonderful.  The cake makes me happy :)  It will make you happy too!

This is a nice “portable” dessert that can easily be taken anywhere … leave it in the pan and go!

Ooey Gooey Pumpkin Cake


(adapted from Paula Deen)

Cake (crust):

  • 1 (18 1/4 ounce) package yellow cake mix
  • 1 egg
  • 1/2 cup (1 stick) butter, melted


  • 1 (8 ounce) package cream cheese (I used light), softened
  • 1 (15 ounce) can pumpkin (not pie filling)
  • 3 eggs
  • 1 teaspoon vanilla bean paste (or extract)
  • 1/2 cup (1 stick) butter, melted
  • 1 pound powdered sugar (1 box or about 4 cups)
  • 1 tablespoon pumpkin pie spice (plus more for garnish)
  1. Preheat oven to 350°F.  Lightly grease a 9″ x 13″ baking pan.
  2. Make the cake/crust – Combine the cake mix, egg, melted butter and mix well with an electric mixer.  Pat the mixture into the bottom of prepared pan.
  3. Make the filling – In a large bowl. beat the cream cheese and pumpkin until smooth.  Add the eggs, vanilla, butter and beat together.  Add the powdered sugar, pumpkin pie spice and mix well.  Spread the pumpkin mixture over the cake layer.
  4. Bake for 40-50 minutes.  Be careful not to overbake as the center should be a little gooey.
  5. Cool completely and serve with whipped cream and sprinkle a little pumpkin pie spice on top, if desired.  Serves 12-15.

Son #3 likes this because he likes pumpkin pie, but doesn’t like pie crust …  I don’t understand not liking pie crust!  I ♥ your comments …

Thanksgiving Ideas …

Do you know what you are making for Thanksgiving dessert?   Here are a few ideas from last year …

These Pecan Pie Cupcakes have been a popular item lately.  I didn’t originally think about them for Thanksgiving … I may be making them this year …

Cupcakes are always a hit … how about Turkey Cupcakes

Or maybe Cornucopia Cupcakes

Everyone could have their own turkey leg with these Cake Pops

These Marshmallow Pilgrim Hats on sticks are easy to serve …

Do you remember these Sweet Acorns from last year …

Or do you like the Nutter Butter Acorns that I made this year …

For more ideas … just click on the Thanksgiving or Fall Category to the right.





Happy Pi Day!

A few months ago, we celebrated National PIE Day.  Today is PI DAY … you know Pi … 3.14 … as in to find the circumference of a circle …

Do you remember these Pecan Pie Cupcakes that we made for National Pie Day?

Here is my suggestion … to celebrate PI DAY … make these same cupcakes in mini-muffin size and eat 3.14 mini-muffin Pecan Pie Cupcakes!

Happy Pi Day … from me to you!


Pecan Pie Cupcakes

I made these cupcakes in honor of National Pie Day, January 23.

Personally … I could eat pie every day … but that’s just not going to happen.  But I will eat one of these cupcakes to celebrate!

The original recipe came from Southern Plate … where they are called muffins.  I did make a few adjustments.  The first time I made this recipe was for a friend who was following a gluten-free diet … so I substituted almond meal* for the all-purpose flour.  They turned out so good I never made them any other way.  In my opinion, they are so similar to pecan pie (but not quite as sweet) … they must be called dessert … and have become pecan pie cupcakes.

This what you will need … chopped pecans, almond meal*, brown sugar, eggs, butter, vanilla, paper cupcake liners and oil spray

Combine the pecans, brown sugar and almond meal and make a well (it’s difficult to see in the photo, but it’s there) in the center …

Beat eggs until foamy …

Add the vanilla and melted butter …

Add the liquid mixture to the dry mixture …

Stir until just combined … doesn’t that look like pecan pie filling?

Place liners in cupcake pan and coat with cooking spray … please don’t skip the spray.  Fill the cups to about 2/3 … and bake …

Here is what they look like after baking …

Next step … this is entirely optional … add a “crimped pie crust edge” with a little icing.  This takes about 1/4 cup of icing … I didn’t even use a tip … I just snipped off the tip of the bag …

I liked the doing the dots better than the zig-zag design …

Here is the finished product … I recommend eating it with a fork … it is ooey and gooey and sticky and very yummy … you won’t want to miss a crumb :)

* I buy almond meal (it is made with almonds that still have skin on them) at Trader Joe’s.  You can also use almond powder (which is lighter in color) or make your own using your food processor.

Pecan Pie Cupcakes

(adapted from Southern Plate)

  • 1 cup chopped pecans
  • 1 cup brown sugar
  • 1/2 cup almond meal
  • 2 eggs
  • 1/2 cup butter, melted
  • 1/2 teaspoon vanilla
  1. Combine dry ingredients in a medium bowl, make a well in the center of the mixture.
  2. Beat eggs until foamy the add the vanilla and melted butter to the eggs.
  3. Add the egg mixture to the dry mixture … stir until just combined.
  4. Place paper liners in cupcake pan and coat with cooking spray.  Fill cups to about 2/3 full.
  5. Bake at 350°F for 20 – 25 minutes.    Makes 9 cupcakes.

I ♥ comments … please feel free to leave one!


Hoosier Homemade - Making Your House a Home

The Cupcake Blog Badge

Pumpkin Pie Gone Wrong

This is the pumpkin pie that I took to my in-law’s yesterday … kind of ugly and embarrassing.

This is the pie that I baked to leave at home.

Let me tell you what happened … I baked two pies … one was a little larger than the other.   The plan was to take the larger pie and leave the smaller one at home.  I used ready-made pie crust … it wasn’t large enough to crimp the edges of the large pie.

A brilliant solution came to me … after baking, I would place some of those small pumpkin shaped marshmallows around the edge of the pie.  Sounds good … doesn’t it?

We had a short discussion … the hubby, son #2 and me … about food presentation.  Son #2 and the hubby have the opinion that too many television chefs place too much importance on food presentation.  I believe that presentation is important, but the food does not have to be a “work of art”.  After all … everyone is entitled to an opinion … right?

So, after I took the pies out of the oven and placed them on a cooling rack … I carefully placed the pumpkin marshmallows on the larger pie.  I thought that it looked rather cute … and I wanted the marshmallows to melt a little bit and stick to the pie.

I took a shower … 30 minutes later … the marshmallows did stick to the pie … and no longer looked like pumpkins!  In my opinion … the pie looked like a big gooey mess (refer to photo #1).

I took both pies … figuring that no one would touch the gooey one.

Well, they ate the gooey one … and the smaller one did come home with me.

Go figure!

I ♥ comments …