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  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.

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