Chesscakes

  • Recipe By
  • Published Dec 23rd
  • Ready In1h
  • Servings24
  • Calories196

These delectable treats – a cross between a cupcake and pie – have been a Christmas tradition in my family as long as I can remember. Try making them in miniature muffin tins for an office party or potluck – you’ll be a hit, I promise! Frost with your favorite buttercream frosting and decorate with colored sugar, halved maraschino cherries, chopped nuts, etc.

Chesscakes Ingredients

The following are the ingredients needed to make delicious Chesscakes for 24 servings:

  • 1 (18.25 ounce) package white cake mix
  • 2 (9 inch) unbaked pie crusts
  • 1 (10 ounce) jar raspberry preserves

Chesscakes Cooking Instructions

  • Prep20m
  • Cook30m
  • Ready In1h

To cook Chesscakes, you need about 20 minutes of preparation time. The time needed to cook this Chesscakes is about 30 minutes , and you can serve your Chesscakes within 1 hour . The following are the steps to cook Chesscakes easily:

  1. 1 Preheat oven to 350 degrees F (175 degrees C). You will need two un-greased, 12-cup muffin tins for this recipe. (You may want to spray tops of muffin pans with nonstick cooking spray so cake does not stick).
  2. 2 Prepare cake mix according to package directions; set aside. Roll out pastry dough to 18 inch thickness. Using a floured, round cookie cutter that is slightly bigger than the muffin cups, cut 24 circles of dough. Place one dough circle in each muffin cup, pressing dough gently into bottom and sides. Dough should come about halfway up the sides of each muffin cup.
  3. 3 Place a rounded tablespoon of raspberry jam into each pastry-lined cup. Pour prepared cake batter into each cup over jam and pastry, filling just to the top of each cup.
  4. 4 Bake in preheated oven for 25 to 30 minutes or until a toothpick inserted into the cake comes out clean. Let cool briefly in pans, then loosen with knife and remove cakes to wire rack to cool completely.

Nutrition Facts

Per Serving: 196 calories; 7.3 grams of fat; 31 grams of carbohydrates; 1.9 grams of protein; 0 milligrams of cholesterol; 219 milligrams of sodium.

  1. Aug 19th 2009

    Excellent. Very different from a typical cupcake -- a bit more sophisticated. I use pie filling, which keeps it from being overly sweet, and a buttercream frosting. I always get rave revi ...

  2. Oct 29th 2008

    Absolutely sinfully delish! I had some trouble with the crust, but I've never rocked the pie thing. Agree with another post to keep the dough not too thin. I made it with Lemon Cake and c ...

  3. Aug 2nd 2008

    These cupcakes turned out great! They were a hit with my entire family. With the pie crust and the cake mix, you get the best of both worlds. I didn't frost them in any way, and personally I ...

  4. Oct 17th 2007

    I think that these are awesome and I am having fun dreaming up different variations. For example, today I used canned apple pie filling (I pulsed it in my food processor a couple of times to ...

  5. Dec 7th 2006

    I made these with homemade pastry, raspberry jam, one bowl chocolate cake and then ganache on the top. Garnished with a fresh raspberry. They were to die for. Everyone loved them.

  6. Jul 21st 2006

    i am the mom of seven boys...i made these cupcakes making half with blueberry pie filling and the others with strawberry pie filling...they were gone within an hour. my one son had some tee ...

  7. Mar 4th 2006

    Wow! These are awesome. I ended up with 24 regular sized and 12 mini from just one recipe. I used my favorite chocolate cake recipe instead of a box and used a chocolate ganache icing recipe ...

  8. Jan 25th 2006

    You know, I was not sure what to expect with these little cupcakes when I read the recipe, but I’m always looking for interesting treats to share with my department at work so thought I’ ...

  9. Jul 21st 2002

    This is a great recipe. I served it at a graduation party and was asked for the recipe. I topped it with a white chocolate buttercream frosting. Delicious!