Back to Top
  • Prep Time Icon
    Prep Time
  • Cook Time Icon
    Cook Time
  • Total Time Icon
    Total Time
  • Servings Icon


  • 1 18.25-ounce package devil's food cake mix
  • 1 21-ounce can MUSSELMAN’S® Strawberry Pie Filling
  • 3 eggs, lightly beaten
  • 1 ⅓ cups dairy sour cream
  • 1 egg, lightly beaten (separate mixture)
  • ¼ cup sugar
  • 2 Tablespoons all purpose flour
  • 1 teaspoon vanilla


  1. Step 1
    Preheat oven to 350°F.

  2. Step 2
    Lightly coat 24 to 30, 2 1/2-inch muffin cups with nonstick cooking spray; set aside.

  3. Step 3
    In a large mixing bowl, stir together the cake mix, pie filling and 3 eggs until moistened.

  4. Step 4
    Remove 1 cup of the batter and set aside. Divide remaining batter among prepared muffin cups filling each about half full.

  5. Step 5
    In a medium bowl, whisk together sour cream, 1 egg, sugar, flour and vanilla until smooth. Spoon small mounds of reserved batter over sour cream mixture in each cup (batter will not cover sour cream layer).

  6. Step 6
    Bake for 25 minutes or until tops spring back when lightly touched.

  7. Step 7
    Remove and cool in pans on wire racks for 15 minutes. Loosen edges and remove from pans. Cool completely. Chill within 2 hours.

What others are saying about this recipe

No reviews yet. Leave one now.

Rate and Review