Ok, so ultimately, I love to cook and bake from scratch. But it’s not always feasible, and sometimes I really need a shortcut. This recipe today is a shortcut recipe – but the final product is so tasty!! The folks at Lucky Leaf wanted to know if I’d like to try some of their premium pie filling, and I was excited when I also received some recipe cards. This recipe was a prize winner, so of course I had to try it out! The only problem? The recipe calls for 8 10-ounce baking cups. Well, I don’t have 10-ounce baking cups, so luckily, it also gave instructions for a one dish method. And really, I didn’t make it for a fancy occasion, so the one dish method worked just fine!
You can’t really tell by looking at the above photo, but this dessert is filled with all sorts of deliciousness. A pie filling on the bottom, topped by a cream cheese/pudding mixture, and topped with a streusel cake. There is nothing about that that I don’t love! And pretend there is icing on top – mine is missing because somehow, I managed to run out of powdered sugar. But even without the icing, this was delicious!
If you are looking for something different to put on the table for dessert after your Christmas meal, this is a great recipe!
- 1 21-ounce can Lucky Leaf Premium Blueberry Pie Filling
- 1 8-ounce package cream cheese, softened
- 1 3.4-ounce package (4 serving size) French vanilla instant pudding
- 1⅓ cups whipping cream
- 1 17.4 to 18.3-ounce package cinnamon streusel quick bread mix
- ⅔ cup water
- 2 eggs
- 2 tablespoons vegetable oil
- In a large bowl beat cream cheese with an electric mixer on medium speed until smooth. Beat in pudding mix. Gradually beat in whipping cream until well combined (mixture will be thick). Spoon evenly over pie filling in cups.
- In another large bowl combine quick bread mix, water, eggs, and oil. Stir until combined but slightly lumpy. Spoon ¼ cup of the batter over the cream cheese mixture in each cup. Sprinkle evenly with all but ¼ cup of the packaged streusel mixture. Spoon remaining batter over the streusel (batter won't cover the streusel layer). Sprinkle with reserved streusel. (Note: Cups will be full.)
- Bake for 25 to 30 minutes or until tops are golden brown and a toothpick inserted into top portion comes out clean. Cool slightly. If desired, drizzle tops of cakes with icing* before serving. Serve warm.
- *Icing: If your quick bread does not contain an icing packet, in a small bowl combine ¾ cup powdered sugar, 2 teaspoons milk, and ¼ teaspoon vanilla. If necessary, stir in additional milk, 1 teaspoon at a time, to make drizzling consistency.
- One Dish Method: Prepare batters as above. Spread pie filling in a 3-quart rectangular baking dish. Dollop pudding mixture atop. Spoon on about ½ of the batter and sprinkle with all but ¼ cup of the streusel. Spoon on remaining batter and sprinkle with reserved streusel. Bake in a 350°F for 40 minutes. Cool slightly and drizzle with icing.