Preheat oven to 350°. Grease a 9 X 13 pan with cooking spray.
Soften butter in microwave 10 - 15 seconds.
In medium sized bowl, combine softened butter and sugar. Beat together on medium speed until creamy. Mixture should appear light and fluffy. Scrape down sides of the bowl.
Add egg and molasses and beat until mixture is well combined. Scrape down sides of bowl.
In separate, small bowl, combine flour, baking powder, ginger, cinnamon, salt and baking soda. Whisk together.
Alternate adding half the dry ingredients with half the milk, mixing until just combined. Once mixed, use your spatula to turn the batter over from the bottom to the top to ensure batter is well mixed.
Pour half the batter in the bottom of the pan, then add half the fruit filling. Use spatula to swirl fruit filling into the batter. Cover with remaining cake batter and add remaining pie filling on top of that. Swirl fruit filling into batter.
Bake at 350° for 35-40 minutes. (baking times will vary by oven) Cake is finished when a toothpick inserted in the center comes out clean.
Allow cake to cool completely then top with vanilla frosting before serving.
This recipe was created by
Julianne fell in love with baking at an early age and got her sweet tooth from her grandmother. In fact, her grandmother nicknamed her “Sugar” because she was always sneaking off with treats in her hands. Her favorite desserts are cheesecakes, cupcakes and a good, soft sugar cookie. She bakes because she loves to make people happy and loves to see the joy on their faces as they devour her treats.
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