GetMeAReubenSandwich
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A Supermoist Triple Chocolate Cake Mix (With pudding powder added, which was a surprise to me.)
The red you see is the cherries from the pie filling...
Baked at 425⁰F for the first 7 minutes and then 350⁰F for 24 minutes. After all that, they were still a touch wet in the center, but not enough to show when tested with a toothpick. Didn't dare go any longer for fear of burning them. Absolutely no eggs involved so problem there. Really moist. Still damn good..
2 ingredients... The pie filling provides all the moisture in this recipe. DO NOT PREPARE THE CAKE MIX AS NORMAL! USE IT DRY!
revelator
Yesss... This is exactly what my body needs.
EatPieLander
So "coasting" oven temp from 425°F to 350°F was accomplished by just changing oven setting, and not additionally opening oven door, correct?
I ask bc I luv some experimental baking and am going to try this! Thx!
https://media2.giphy.com/media/v1.Y2lkPWE1NzM3M2U1NmE1cmk1dm1leGFkNWd2ZnpzZHQ5eHVocm43dXI5c282Y3gyMjFuYiZlcD12MV9naWZzX3NlYXJjaCZjdD1n/YCctoknlQw01eWlPt9/200w.webp
GetMeAReubenSandwich
Right. Don't open the door. Just lower the temp...
GetMeAReubenSandwich
And by the way, I use liners, rest the batter for 15 minutes, and I overfill the wells of the muffin pan as compared to a standard cupcake/muffin. Most standard recipes say to fill the well of the pan about two-thirds full ... I fill each well right up. Almost heaping. Good luck!
EatPieLander
I did notice the cup cake cups / liners - which I have plenty of from other experiments, such as banana bread cupcakes, but resting batter for 15 minutes will definitely be good - thx! May go shopping for "all" of those ingredients Monday; weekends R simply too crazy and full of traffic to venture out.
loopdesigns
What if I were to use brownie mix instead? Would I bake it the same?
GetMeAReubenSandwich
Not sure.
loopdesigns
I'll report back!
loopdesigns
I used a 9x13 but didn't bake it long enough. I'm still eatin it!
GetMeAReubenSandwich
Glad it was tasty, at least 😀
Travelcedric
Did you mix the cherry pie filling into the batter before pouring into the baking pans, or as they were poured? I feel that this is an important step.
GetMeAReubenSandwich
Simply mix the dry cake mix and the pie filling. Do not make the cake batter as directed on the box... The pie filling provides all the moisture necessary. Good luck!
GetMeAReubenSandwich
1/2 I think you misunderstand. There only 2 ingredients used in this recipe. 1. the dry cake mix directly from the box and 2. the can of cherry pie filling.
The dry powder and the pie filling are combined and this is allowed to rest for 15 minutes.
Spray the flat top area of the pan with non-stick spray, and place a liner in every other well of the pan, this gives each muffin the room to spread without impeding other muffins. Fill each liner right to the top (slightly rounded)
GetMeAReubenSandwich
2/2 Bake at 425⁰F for 7 min. and then lower the temp to 350⁰ for 24-26 min. or until a toothpick comes out clean. Cool the muffins in the pan for 10 min. then remove the muffins to acooling rack to cool completely.
Travelcedric
Thank you! I shall give this a try!
AngelBolen91
I wish I had an appetite, because those look amazing!
GetMeAReubenSandwich
Serious question: Are you ill? Where's your appetite?
AngelBolen91
I have severe chronic pain, adhd (meds), and have extremely severe anxiety. All suppress my appetite individually, and compound, unfortunately. Lost ~60 lbs in 2025 alone.
GetMeAReubenSandwich
Wow! I am saddened to hear this.
AngelBolen91
I apologize. You've made some bangin' muffins, one might lighten your mood. Enjoy it for me, if you have one tonight. ^_^
GetMeAReubenSandwich
No need to apologize. I hope someday soon you'll get your appetite back and be able to enjoy the foods you love again.