Pie Filling Poke Cake


3/4 cup (175 mL) unsalted butter, room temperature

1 cup (250 mL) buttermilk, room temperature

2 1/4 cups (550 mL) all-purpose flour, sifted

2 tsp (10 mL) baking powder and vanilla

1 tsp (5 mL) baking soda

3/4 tsp (4 mL) salt

1 1/3 cups (325 mL) granulated sugar

3 eggs, room temperature

1 can (540 mL) E.D. SMITH® PIE FILLING

1 cup (250 mL) 35% whipping cream

Caramel Sauce:

3/4 cup (175 mL) granulated sugar

1/3 cup (75 mL) 35% whipping cream

2 tbsp (30 mL) unsalted butter, cubed

1/4 tsp (1 mL) salt

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  1. Whisk together flour, baking powder, baking soda and salt. In separate bowl, beat butter and sugar until fluffy; beat in eggs one at a time. Beat in vanilla. Add flour mixture in 3 parts alternately with milk in 2 parts, starting and ending with flour mixture.
  2. Scrape half the batter into greased and floured 13- x 9-inch (3 L) baking pan; dollop with half the pie filling. Top with remaining batter; dollop with remaining pie filling. Using tip of knife, swirl pie filling. Bake in 350°F (180°C) oven for 30 to 35 minutes or until tester comes out clean. Let stand for 10 minutes on rack. Using handle of wooden spoon, poke about 30 holes into cake.
  3. Caramel Sauce: Meanwhile, in heavy-bottomed saucepan; cook sugar and 3 tbsp (45 mL) water over medium heat, without stirring, for 5 to 7 minutes or until golden brown. Carefully add cream, stirring slowly with wooden spoon until combined. Cook for 2 minutes; remove from heat. Add butter and salt. Pour evenly over cake. Let cool. Whip cream; spread over cake.

Per 1/16 recipe: Calories 400, Fat 19g, Cholesterol 90mg, Sodium 330mg, Carbohydrate 53g, Fibre 1g, Sugars 32g, Protein 4g


  1. Use your favourite fruit or pumpkin pie filling to make this cake
  2. If you don’t have buttermilk, add 1 tbsp (15 mL) lemon juice or white vinegar to measuring cup. Pour in milk to measure 1 cup (250 mL). Let stand for 10 minutes.
  3. When poking holes into your cake, you can also use the round end of a wooden skewer or chopstick.