I've never used a cake filling other than BC before, and I'm making this topsy turvy cake for my sister's party on Saturday. I'm looking for a filling recipe that I can use that will be easy to make (most of my time will be put into actually baking and constructing this cake). I also am concerned about dairy in the filling. I don't even know if that needs to be a concern (I'm such a newbie), but I just want to make sure it won't go bad. I'll be baking the cakes tonight, then the party is on Saturday.
Thanks so much!!!!
Rachael 
i'll tell ya.. i had to do a cake at the last minute and putting it together was going to be more work than baking... and the person wanted different fillings.. i just didnt have time to make them.. so i cheated a little and bought the duncan hines frosting in a can.. i know string me up.. but it was yummy!! and cheap.. and quick...
You know, I did think of that, but I for sure wasn't going to mention it! 
You're a brave soul! 
I've definitely got that one in my back pocket! Thanks!!!
you can also mix strawberry or raspberry jam with white buttercream for a fantastic and easy filling.
You could use jam. I tried mixing it with buttercream once and wasn't thrilled with it--maybe I should have mixed it in by hand, instead I ended up with these little Polanar Fruit Preserve clots in the buttercream--tasted ok, but not the best looking. Anyway, in a pinch I have used just plain old jam out of the jar, haven't had a complaint yet.
I'm with ya tye. I use canned filling most of of the time. The whipped cream cheese fill is great. I have been told by many the fillings are great, they don't ask and I don't tell. When in a BC cake they just guess it's all homemade
Gilson..when you did that did you have any problem with the juices soaking into the cake? I have a strawberry filling to do for Friday and am concerned that it will soak into my cake too much.
I think I read somewhere that you can put a very thin coating of BC on the top of the layer before coating with the fruit filling. Then, spread some BC on the bottom of the layer you'll then put on top, making a bit of a sandwich. Helps keep the wetter stuff from soaking in the cakes.
I have no idea if this works or not, just thought I'd pass it on anyway. Maybe someone else has done it and can comment on how well it works or how easy it is to do - putting BC on the bottom of that top layer and then handling it seems like it may be a little tricky to me. Although, now that I think of it, I don't suppose it will matter too much if that thin layer of BC has a few finger and/or spatula marks on it when it's just gonna get squished into the fruit spread anyway.
I ended up mixing cream cheese icing (from a can) with strawberry jam and it was great! I highly recommend that. I just made my dam of bc and filled it in. Thanks for all of the wonderful ideas!
i just did a filled cake using strawberry perserves mixed with bc...just dont add too much bc I used about a third bc to two thirds perserves..did not soak into cake and the little chunks of strawberries were great...I also did a cake using the sour cream and vanilla pudding mix in the cake batter ,,filled with vanilla pudding...family said it was the best cake they ever had
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