Quick easy almost foolproof, and you are limited by your imagination. Chocolate cherry, or apple spice, or pumpkin nut, or...
- 1 (18.5 oz.) cake mix (I use Duncan Hines Chocolate cake)
- 2 eggs, large will work (but medium will work too)
- 1 cup sour cream, any (real, fat-free, or low-fat)
- 1 (21 oz.) or equivalent fruit pie filling ( e.g. Wilderness Cherry Pie filling)
- Preheat oven to 350 degrees F. Spray muffin pans with non-stick spray. Set aside.
- In a medium bowl mix all the ingredients. Stir well.
- Divide the batter into 12 muffin cups.
- Bake 25 to 30 minutes or until toothpick comes out clean.
- Cool 10-15 minutes before you remove from pan. Cool.
- These will fall some, and are very moist. Don't expect to have them around long.
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Rating:
cdalton23 (1 discussion) on Feb 14, 2010 at 04:19 PM
I made these for Valentine's Day & they were great. I used a yellow cake mix & cherry pie filling. Mix cake mix, eggs & sour cream with a blender, mixed well. Stirred in cherry pie filling. It did make more than 12 regular sized cupcakes. Will make again...
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silverlady (1 discussion) on Oct 10, 2009 at 02:55 PM
I have made this and I used cherry pie filling and it came out perfect!!!
There was nothing missing and I made it in a 9x13 pan. There was nothing left when I took it to a church function. Thanks for the quick dessert that got FAVES from the entire church group. I will make it again without even a second thought.
There was nothing missing and I made it in a 9x13 pan. There was nothing left when I took it to a church function. Thanks for the quick dessert that got FAVES from the entire church group. I will make it again without even a second thought.
Rating:
blest2bemom (1 discussion) on Aug 27, 2009 at 07:44 PM
Are you supposed to pick whatever muffin mix you want to add to the other 3 ingredients? I would love to find out so I can try this. Thanks!
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precious (1 discussion) on Aug 19, 2009 at 02:18 PM
THERE SEEMS TO BE A KEY INGREDIENT MISSING IN THIS RECIPE.
