Fruit-topped Cake Heaven

Yield 9x13 Pan



Mix the dry ingredients and then add in the wet ingredients (except the pie filling) -- I use my Bosch.  That thing is a workhorse.  I've had it 14 years now and it's still going strong!  Spread into a buttered 9×13 pan. Dollop the pie filling around the batter.

Bake 350* for 35-45 minutes or until golden and just set on top, do NOT overtake or it's dry and icky. The original recipe said to sprinkle powdered sugar on top, but I made real whipped cream for the top instead.  It's also good with some homemade vanilla ice cream.

Recipe by Kelly the Kitchen Kop at