Pin on Cakes and Pies, oh my oh my — let me tell you, when I first baked this mixed berry pie cake I spoke out loud like an old friend who just discovered a secret; you will too. I was scribbling notes on a rain-splattered afternoon, stirring spoons and memories together, and the scent of cinnamon, berries, and brown sugar felt like a warm blanket. This recipe celebrates fresh berries, buttery crust, a tender vanilla cake layer, and a crunchy cinnamon streusel. It is comfort baking at its coziest, perfect for late summer berry bounty or a holiday get-together. If you love bright desserts with a homestyle hug, you might also adore my mini lemon cakes with lavender glaze for a sunny companion.
Why You’ll Love This Recipe
- Quick and easy to prepare when you have a little advance prep
- Simple, accessible ingredients you likely already keep on hand
- Perfect for summer berry season, potlucks, or cozy winter gatherings
- Comforting and impressive enough to be pin-worthy for holiday dessert tables
What makes this version unique is the thoughtful mashup of a tender cake and a rustic pie filling baked together so every bite has fruit, soft crumb, and a crunchy streusel top. It’s the kind of dessert that sparks compliments without stress. I learned this recipe by adapting family pie techniques and everyday cake tricks so you can feel confident in the kitchen whether this is your 10th or 110th bake. If you want a hearty savory to go alongside, consider serving it after a bowl of creamy Tuscan ravioli soup for a full, cozy meal.
Ingredients Needed
Below are grouped ingredient lists to keep things tidy. Quantities are for a 9-inch round cake pan or similar 9×9 square dish. Fresh is best where noted, but frozen berries will work in a pinch if you thaw and drain them first.
For the berry filling
- 4 cups mixed fresh berries (strawberries, blueberries, raspberries). If using frozen berries, thaw in a colander and gently pat dry.
- 1/2 cup granulated sugar (adjust down if your fruit is very sweet)
- 2 tablespoons cornstarch (or arrowroot) to thicken the filling
- 1 tablespoon lemon juice, freshly squeezed, for brightness
- 1 teaspoon vanilla extract
- Zest of 1 lemon, optional for extra lift
For the cake batter
- 1 1/2 cups all-purpose flour (for a lighter crumb, use 1 cup AP flour + 1/2 cup cake flour)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 large eggs, at room temperature
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, melted and slightly cooled (or high-quality neutral oil for a dairy-free option)
- 1/2 cup plain yogurt or sour cream (for tenderness; see substitutions)
- 1 teaspoon pure vanilla extract
- 1/3 cup milk or non-dairy milk, to loosen the batter as needed
For the cinnamon streusel topping
- 3/4 cup all-purpose flour
- 1/3 cup brown sugar, lightly packed
- 1/2 teaspoon ground cinnamon
- 6 tablespoons cold unsalted butter, cut into small cubes (or use coconut oil cubes for dairy-free)
- Pinch of salt
- Optional: 1/2 cup chopped nuts (walnuts or pecans) for extra crunch
Finishing
- Turbinado sugar or sanding sugar to sprinkle on top for sparkle
- Light dusting of powdered sugar for serving, optional
Ingredient clarifications and substitutions
- Butter: For lactose intolerance, use vegan butter or refined coconut oil. For best texture, cold cubes work well in the streusel, while melted butter works in the batter.
- Yogurt: If you prefer a dairy-free version, use coconut yogurt or a mild soy yogurt.
- Sugar: For lower sugar, reduce the filling sugar by up to 25 percent and sweeten the streusel slightly less.
- Flour: To make gluten-free, swap both flours for a 1:1 gluten-free baking blend that contains xanthan gum.
- Fruit: This recipe is flexible. Use any soft fruit or berry mix. For apples or pears, cut into thin slices and partially cook with sugar before adding.
Equipment quick note
- 9-inch round cake pan or 9×9 square pan
- Mixing bowls
- Electric mixer or whisk
- Pastry cutter or fork for streusel
- Spatula and measuring spoons/cups
Ingredients & Equipment Notes (Optional)
A few tools make a big difference:
- A scale gives the most consistent results for baking. If you have one, measure flour by weight: 1 1/2 cups AP flour is about 190 grams.
- A rubber spatula helps scrape batter from the bowl without deflating it.
- A bench scraper or offset spatula is handy for smoothing batter and handling streusel.
- If you have a food processor, use it to make the streusel quickly by pulsing butter into the dry mixture until pea-size crumbs form.
- Use an oven thermometer to ensure accurate baking temperature; ovens can vary by 25 degrees or more.
Instructions – How to Make “Pin on Cakes and Pies, oh my oh my”
- Preheat and prepare the pan
- Preheat your oven to 350 F (175 C). Lightly grease a 9-inch round or 9×9 square pan and line the bottom with parchment paper for easy removal.
- Why this matters: Even greasing prevents sticking and the parchment makes for an easy unmolding, which keeps your cake intact and photo-ready.
- Make the berry filling
- In a medium bowl, toss the berries with granulated sugar, cornstarch, lemon juice, lemon zest, and vanilla extract until evenly coated.
- Visual cue: The berries will start to release a little juice and look glossy, but not soupy.
- Mini tip: If using strawberries, chop them into bite-size pieces so each forkful has even berry distribution.
- Mix the dry cake ingredients
- In a separate bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, and salt.
- Why this matters: Evenly aerating the leavening with the flour helps the cake rise uniformly.
- Beat the wet ingredients
- In a large bowl, whisk the eggs and sugar until just combined. Add the melted butter, yogurt, and vanilla, whisking until smooth.
- Visual cue: The batter should look glossy and a bit runny but still cohesive.
- Mini tip: If your melted butter is too hot, let it cool a minute to avoid cooking the eggs.
- Combine wet and dry
- Gently fold the dry mix into the wet mix in two additions, alternating with the milk if needed to achieve a thick but pourable batter.
- Why this matters: Overmixing can create a tough crumb. Fold until you no longer see streaks of flour.
- Assemble the layers
- Spoon half the cake batter into the prepared pan and spread it gently into an even layer.
- Spoon the berry filling over the batter, leaving a small border so the fruit does not touch the pan sides. Use a slotted spoon if your berries are juicy to avoid extra liquid.
- Spoon the remaining batter over the berries. It will not completely cover the fruit in some spots and that is okay; the fruit and batter will mingle as they bake.
- Visual cue: You should see a layered effect where the batter peeks through; the top will be the batter or small pools between berries.
- Make the streusel topping
- Combine 3/4 cup flour, brown sugar, cinnamon, and a pinch of salt in a bowl. Add cold butter cubes and toss or use a pastry cutter until pea-size crumbs form. Stir in nuts if using.
- Sprinkle the streusel evenly over the assembled cake.
- Mini tip: Pressing a few streusel bits into the batter ensures some topping sinks and some bakes golden on top for the best textural contrast.
- Bake
- Place the pan on the middle rack and bake for 40 to 50 minutes. Rotate the pan halfway through for even browning.
- Visual cues: The edges will pull away slightly from the pan, the streusel will be golden, and a toothpick inserted near the center into cake portion should come out with just a few moist crumbs. Avoid inserting into the moist fruit center, which will always have wet crumbs.
- Why a step matters: Proper baking time ensures the cake sets without drying. If the streusel browns too quickly, tent loosely with foil.
- Cool and rest
- Remove from oven and cool on a wire rack for at least 30 minutes. The filling will continue to thicken as it cools.
- Mini tip: If you want cleaner slices, cool to near room temperature, then chill for 1 hour before slicing.
- Serve
- Dust with powdered sugar or sprinkle turbinado sugar for extra sparkle. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Visual cue: The top should be golden with bubbling fruit peeking through here and there.
Why a step matters recap
- Preheating and pan prep: prevents sticking and ensures even cooking.
- Proper batter mixing: keeps crumb tender.
- Streusel distribution: gives the cake contrast between crunch and tender crumb.
- Cooling time: allows the filling to set so slices hold together.
Serving Suggestions & Storage Tips
Serving ideas
- Serve warm with a scoop of vanilla bean ice cream or a spoonful of lightly sweetened whipped cream to add creaminess against the tangy berries.
- Garnish with fresh mint, a sprinkle of lemon zest, or toasted sliced almonds for a pretty finish.
- Make it an afternoon treat with a pot of strong coffee or an herbal tea for a cozy pairing.
Presentation tips
- For party service, cut into squares and stagger them on a wooden board or bakery tray for a rustic, inviting display.
- If you want neat slices, chill the cake for an hour after cooling or use a sharp knife dipped in hot water and wiped dry between cuts.
Pairings
- This mixed berry pie cake pairs beautifully with light salads or comforting soups for a full meal; it would be a lovely finale after creamy chicken and rice soup on cool evenings.
- For brunch, rotate it with mini lemon cakes and fresh fruit for variety.
Storage
- At room temperature: store covered for up to 24 hours in a cool room.
- In the refrigerator: store in an airtight container for up to 4 days. The filling will firm up and keep flavors fresh.
- In the freezer: wrap well with plastic wrap then foil and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Best reheating methods
- To reheat single slices, warm in a 325 F (160 C) oven for 8 to 12 minutes until heated through, or microwave on medium-high in 20 to 30 second bursts until warm.
- If frozen, thaw overnight in the fridge and reheat in the oven for a fresher texture. To revive the streusel’s crunch, pop it under the broiler for 30 to 60 seconds while watching closely.
Helpful Notes & Variations
Ingredient substitutions
- Dairy-free: Use melted coconut oil or plant-based butter in the batter and cold coconut oil for the streusel. Use coconut or soy yogurt in place of dairy yogurt.
- Lower sugar: Reduce the filling sugar to 1/3 cup if your fruit is extra sweet. Reduce streusel sugar slightly; the batter still provides sweetness.
- Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum. Baking times may vary by a few minutes.
Dietary adaptations
- Vegan version: Replace eggs with flax eggs (2 tablespoons ground flax + 6 tablespoons water, set for 5 minutes) and use plant-based butter and yogurt. Expect a slightly denser crumb.
- Nut-free: Omit nuts in streusel and double the flour slightly to keep the same texture.
Flavor add-ins
- Add a teaspoon of ground cardamom or 1/2 teaspoon of nutmeg to the streusel for warm spice notes.
- Fold 1/2 cup shredded coconut into the streusel for a tropical spin.
- For a citrus pop, fold 1 tablespoon of orange zest into the batter.
Common mistakes and how to avoid them
- Mistake: Overly wet fruit causes soggy bottom.
- Fix: Toss berries with a bit of extra cornstarch and use a slotted spoon to add them so excess juice stays behind.
- Mistake: Streusel browns too quickly.
- Fix: Tent the cake with foil halfway through baking if the top is getting too dark.
- Mistake: Dense cake.
- Fix: Do not overmix the batter after adding the flour. Fold just until combined.
Experience-based tips
- Use a mix of berries for the best flavor complexity; strawberries bring body, raspberries bring tartness, and blueberries bring juiciness.
- Let the cake rest before slicing for cleaner pieces; patience is rewarded.
- If you plan to serve to guests, bake the day before and warm briefly before serving to save time.
Conclusion
This mixed berry pie cake is a celebration of texture and memory: tender cake, jammy fruit, and crunchy streusel all in one comforting dessert that earns a spot on any holiday table or a weeknight family supper. The beauty of “Pin on Cakes and Pies, oh my oh my” is how forgiving and flexible it is; swap fruit, make it gluten-free, or take it vegan and it still delivers warmth and crowd-pleasing flavor. If you enjoy a dessert that looks charming without fuss and tastes like tradition with a modern twist, this recipe is a must-try. Before you go, for extra inspiration and playful baking ideas, check out some festive pages and classic baking reads like Frozen 2 Party Ideas: Coloring Sheets, Cake and Pie – Oh My!, the much-loved Oh! My! God! Doughnuts! – Joy the Baker for doughnut-style indulgence, and a nostalgic frosting idea from Chocolate Cupcakes with Chocolate Marshmallow Buttercream …. Try the recipe, leave a comment and star rating, and share your photos on Pinterest or your favorite social media so others can find this cozy gem.
- Frequently Asked Questions
Can I make this recipe ahead of time?
Yes. You can assemble and bake this cake a day ahead. After cooling, store it in the refrigerator covered. Bring to room temperature or warm gently in the oven before serving for the best texture.
How should I store leftovers and how long do they last?
Leftovers store well in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap slices tightly and freeze for up to 3 months.
What is the best way to reheat or serve this recipe after storage?
For refrigerated slices, warm in a 325 F oven for 8 to 12 minutes or microwave in short bursts until warm. For frozen pieces, thaw overnight in the fridge then reheat in the oven for best texture. Add a scoop of ice cream or whipped cream when serving.
Can I adjust or substitute ingredients to fit my preferences?
Absolutely. Swap dairy for plant-based options, use gluten-free flour blends, or change up the fruit. Reduce sugar if your fruit is especially sweet. See the Helpful Notes section for specific substitution ratios and tips.
Do you have tips to ensure the best texture and flavor every time?
Yes. Use a mix of berries for complexity, avoid overmixing the batter, toss fruit with cornstarch to prevent sogginess, and allow the cake to cool so the filling sets. Tent with foil if the streusel begins to brown too quickly.
Mixed Berry Pie Cake
Ingredients
Method
- Preheat your oven to 350 F (175 C). Lightly grease a 9-inch round or 9x9 square pan and line the bottom with parchment paper for easy removal.
- In a medium bowl, toss the berries with granulated sugar, cornstarch, lemon juice, lemon zest, and vanilla extract until evenly coated.
- In a separate bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, and salt.
- In a large bowl, whisk the eggs and sugar until just combined. Add the melted butter, yogurt, and vanilla, whisking until smooth.
- Gently fold the dry mix into the wet mix in two additions, alternating with the milk if needed to achieve a thick but pourable batter.
- Spoon half the cake batter into the prepared pan and spread it gently into an even layer.
- Spoon the berry filling over the batter, leaving a small border so the fruit does not touch the pan sides.
- Spoon the remaining batter over the berries.
- Combine 3/4 cup flour, brown sugar, cinnamon, and a pinch of salt in a bowl. Add cold butter cubes and toss or use a pastry cutter until pea-size crumbs form.
- Place the pan on the middle rack and bake for 40 to 50 minutes. Rotate the pan halfway through for even browning.
- Remove from oven and cool on a wire rack for at least 30 minutes.
- Dust with powdered sugar or sprinkle turbinado sugar for extra sparkle. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
