Old Fashioned Pie Cakes {Gluten Free}

Old Fashioned Pie Cakes

Oh you dear sweet delicious pie cake! I don’t know why you rock my world, but you do! My hubby grew up with his sweet grandma {whom I never met} making these. When we were first married I asked for a recipe only to find out there wasn’t one. It was just all up in the good ol’ noggin. Well, you better believe I started making these cute little pie cakes to help bring back all of my hubbies nostalgic childhood memories.

After I was diagnosed with celiacs, this delicious recipe went on the back burner whilst I searched for good GF replacement items to make these bad boys.Well, guess what? It’s your lucky day because I have WRITTEN down this time honored recipe and I’ve even found great GF substitutes that make them just as quick, easy, and delicious as there counterparts!

IMG_5463

I’ve mentioned before, my shadowbox hanging in my kitchen with 4 generations of handwritten recipes, it is possibly one of my favorite pieces in our home {call me sentimental}. Add that to my daughter baking with me in our kitchen + an old family recipe and be still my heart.

There is nothing fancy about this recipe from my hubby’s Grandma. I mean, it uses boxed cake mix and pre-made pastry pie dough, but it just feels so good to be making a recipe that has been passed down.

IMG_5466

Yes, you could use a 3 inch pastry cutter, but we prefer to cut our dough shapes the way my mom and grandma did before her, with the rim of a drinking glass.

IMG_5468

Gently press you pie dough into the greased muffin tins

IMG_5465

Dollop with a big scoop of homemade raspberry jam {another time honored tradition on both sides of our family}.

IMG_5467

Top with cake batter.

IMG_5462

Bake, frost and ta-da!

C3D7E5D1-0F67-42A3-8A7E-2A71F6965CD2

Old Fashioned Pie Cakes {Gluten Free}                                   

*makes 16-20 pie cakes

Pie Cakes:

1 GF Cake Mix, flavor of choice* {I used this one found here}
1 Jar of Jam of choice* {my favorite is homemade raspberry jam}
Refrigerated Pastry Pie Crust {GF} (I used this one found here)

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 for cake mix to make a batter {do NOT bake!}
Roll pie pastry onto a lightly floured surface and cut pastry into circles with the rim of a drinking glass.
Place pie pastry pieces into a 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.}

Whilst pie cakes are cooking, combine all frosting ingredients and stir to make 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. Whilst still slightly warm, frost with powdered sugar frosting & add sprinkles {if desired}.

*Feel free to try different cake & jam flavors!

*This post is sponsored by New Grains Bakery. All recipes and opinions are my own.

Advertisements

12 thoughts on “Old Fashioned Pie Cakes {Gluten Free}

  1. These look so good! It reminds me of my grandma that will give us a recipe and say that’s how she makes it, but we find out when we cook with her it always tastes different because she adds a little this and that!😊

Leave a Reply