are pie fillings okay to use for filling a cake? i have a can of apple pie filling and was wondering if that would be okay to put between two yellow cakes... also would it have to be refrigerated then? i was wondering if a cherry filling would work the same then? thanks everyone ahead of time!

This is just an idea but why not put the filling into a blender and puree it slightly and then spread it between the layers. Might be a good idea to strain it after you do it. I don't think refrigeration would be necessary for the apple or cherry I mean they sell these pies in grocery stores and they are not refrigerated.Just my 2 cents............

"I mean they sell these pies in grocery stores and they are not refrigerated"

I agree! I've made cakes with these fillings and do not refrigerate them. I love to use pie fillings when doing fondant decorated cakes.

I've used strawberry pie fillings with freshly whipped cream as a filling for lighter sponge cakes and i've had great feedback! So i'm thinking that you could use it with buttercream, too. Just puree it first, as SugarCreations said. I personally find it not as sweet as using jams and the "starch" ? in the pie filling stabilizes the cream ( i think!) . Still a newbie...so, this is just what i've experienced.

I just made a cake this week using apple pie filling. I put it in the food processor and then mixed it with caramel sauce(ice cream topping kind). I did put some icing on the cake before putting the filling on so it wouldn't get the cake too moist.

Sandra

well, i used an apple pie filling for a cake last week and it turned out great... i didn't puree it or anything, i left the chunks of apples and it turned out really good. i just made another cake yesterday using a strawberry pie filling... there's no chunks of fruit in this one though. i wish i could taste it to make sure it's okay but it's for a paying customer so i can't! i'm sure it will be fine... i ate the rest of the filling out of the can cuz it was so good thanks everyone for your help!