yuukiogh: Lucky Leaf Pie Filling and Rachael Ray Giveaway Plus Raspberry Cobbler Cake

Lucky Leaf provided me with pie filling and a Rachael Ray stoneware set, at no cost, for the purpose of this blog post. All opinions expressed herein are my own.

Lucky Leaf wants us to "share the love" this Valentine's Day by helping us bake some sweets for our sweetie :)

If you know me, then you know that I would never pick a fruit pie over a cream pie, but you know what . . . that is the beauty of pie filling . . . you can use it for WAY more than just pie.

Take this Raspberry Cobbler Cake for example. Rather than purchasing raspberries, that aren't currently in season in Utah and spending the time cooking them down with sugar and cornstarch to create my own filling, I was able to use Lucky Leaf Red Raspberry Pie Filling. So much easier.

I swirled the Red Raspberry Pie Filling into my cake batter, topped with a cinnamon streusel topping and baked it to perfection. Last, I topped it all off with my mouthwatering rich and creamy Cream Cheese Icing. To make this even more decadent, serve it with a scoop of vanilla ice cream.

Now . . . I might just pick this cake over a cream pie :)

Visit Lucky Leaf's Recipe Page for more mouthwatering ideas.

Raspberry Cobbler Cake

From: Jenn@eatcakefordinner

(Printable Recipe) or (Printable with Picture)

1 1/2 c. all purpose flour

1/2 c. sugar

2 1/4 tsp. baking powder

1/4 tsp. kosher salt

3/4 c. milk

1 egg

1 tsp. vanilla

2 Tbl. unsalted butter, melted

Raspberry Swirl

1/2 c. raspberry pie filling

Streusel Topping

5 Tbl. light brown sugar

1 Tbl. all-purpose flour

1 tsp. cinnamon

pinch of salt

1 Tbl. unsalted butter, cold

Preheat oven to 350 degrees. For the Cake: Whisk together the flour, sugar, baking powder and salt in a medium bowl. Add the milk, egg, vanilla and melted butter. Stir together until just combined. Spread evenly into a greased 8x8-inch baking dish. Add dollops of the raspberry pie filling randomly over the top of the cake. Use a knife and run it through the cake batter and raspberry filling to form swirls. For the Streusel Topping: Stir together the brown sugar, flour, cinnamon and salt. Add the unsalted butter and using your clean hands, rub together the dry ingredients with the butter until it resembles coarse crumbs. Sprinkle over the entire top of the cake. Bake for 30-32 minutes or until toothpick inserted in the center comes out clean. Cool and drizzle with cream cheese icing. Makes 9 pieces.

Cream Cheese Icing

2 oz. cream cheese

1/2 c. powdered sugar

1 tsp. vanilla extract

1/2 - 1 Tbl. milk

Place cream cheese in a microwave-safe glass dish and microwave for 10-15 seconds or until very soft. Add the powdered sugar and vanilla and stir until smooth and creamy. Add enough milk to reach desired consistency. Drizzle over cooled cake.