(FOX 2) - This week, our Jill of All Trades, Jill Washburn, made a dessert for those of us who suffer from indecision.
Can't decide between pie or cake? Jill says that you can have both at the same time! What the what?! Yes, you can. Jill actually baked a pie inside of a cake. And it's easier than you think.
Jill says you can take your favorite cake mix or from-scratch recipe and match it with a complimentary pie flavor. She did a sweet potato cake from scratch, with a pecan pie inside. She also did a chocolate cake from a mix, with a cherry pie inside. And, she demonstrated how to do it with a lemon cake mix, with a blueberry pie inside. Jill used store-bought pies for ease and convenience, but if you were ambitious you could bake your own.
The process is easy. Make your favorite cake batter (you'll need 1 1/2 - 2 mixes) and pour about half of it in your greased and floured 9-inch cake pan. Jill uses a springform pan, for easier cake removal post-baking.
Next, remove the pie from its pan, cut the crust ruffle off of the edge of the pie, and place it in your cake pan on the batter. Cover the top of the pie with more cake batter. Make sure you leave some room for the cake to rise.
Then, bake at 325 degrees. It will definitely take longer to bake than a normal cake. Jill says it usually takes close to an hour for one this size. She says you'll know it's done when the top springs back when gently touched. Let it cool. Remove from your pan. Frost as desired. Prepare to receive "oohs" and "ahhs" from friends and family.
Jill says that this is one of her go-tos for special occasions and holidays. It always turns out fancier-looking than it was to make.
**A Tip** If you end up with extra cake batter, Jill recommends using it to make a few cupcakes. They can always be stored in the freezer for another day.
To watch Jill demonstrate how to bake a pie into a cake, click on the video player above.
PROJECT RATING: Pretty Easy