Old Fashioned Pie Cakes {Gluten Free}

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!

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.

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.

Gently press you pie dough into the greased muffin tins

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

Top with cake batter.

Bake, frost and ta-da!

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.