This is good stuff. Really good stuff. So good I had to give it away to friends after only a couple of small(ish) samples for fear that if it stayed in the house overnight, I might ’sample’ myself into a cake-induced coma.  Consider yourself warned.

If, however, you’re having friends over for an inauguration party and you make this addictively delicious cake for dessert, you’ll probably be okay, since there won’t be any leftovers for you to raid after dark!

You can cut this cake into squares after it cools a bit, or you can spoon it out like a cobbler while it’s hot. Either way, the texture is wonderfully moist and tender, even though you’re using only three tablespoons of oil in the entire cake. You can also cut down on the sugar by using ‘No Sugar Added’ pie fillings; they work just fine here.

Here’s a photo of the Red, White, and Blueberry Cobbler Cake below.

Ingredients:

For the Red Layer:

1/2 package white cake mix (I used Pillsbury Moist Supreme Classic White)
2 eggs, beaten
1 can (about 20 oz) cherry or raspberry pie filling (I used Comstock cherry filling)

For the White Layer:

1/2 package white cake mix
1 egg, beaten
3 Tbsp canola or vegetable oil
1/2 cup, plus 2 Tbsp water

For the Blue Layer:

1 can (about 20 oz) blueberry pie filling
1 cup granola (I used cinnamon flavored), large pieces broken up

PREPARATION:

Preheat oven to 350 degrees. Lightly coat a 9 by 13 inch baking pan with cooking spray.

In a mixing bowl, combine the first three ingredients until moistened, then beat with an electric mixer or by hand for a minute or two. Pour the batter into the baking pan and smooth it out to the edges.

Wipe out the mixing bowl. Combine the next four ingredients until moistened, then beat with an electric mixer or by hand for a minute or two, adding a little more water if batter is too thick.

Carefully pour or spoon the white batter over the red batter. Try to distribute it as evenly as possible to avoid the need for spreading too much. Place it in the oven and bake until the top is just done (lightly colored and just firm.)

Spread the blueberry pie filling evenly over the surface of the cake. Sprinkle evenly with the granola and return to the oven for 10 minutes. Remove and allow to rest for ten minutes. Serve warm or at room temperature, by itself or with a scoop of vanilla ice cream. Serves 12 - 16

Enjoy!

You Can Read More of Doug’s Recipe Corner Here.

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