1/2 package white cake mix (I used Pillsbury Moist Supreme Classic White)
2 eggs, beaten
1 can (about 20 oz.) cherry or raspberry pie filling
For the White Layer-
1/2 package white cake mix
1 egg, beaten
3 Tbsp canola or vegetable oil
1/2, plus 2 Tbsp water
For the Blue Layer-
1 can (about 20 oz.) blueberry pie filling
1 cup granola, large pieces broken up
Instructions
Preheat oven to 350 degrees. Lightly coat a 9x13 inch baking pan with cooking spray.
In a mixing bowl, combine the first three ingredients until moistened, then beat with an electric mixer or by hand for a minute or two. Pour the batter into the baking pan and smooth it out to the edges.
Wipe out the mixing bowl. Combine the next four ingredients until moistened, then beat with an electric mixer or by hand for a minute or two, adding a little more water if the batter is too thick.
Carefully pour out or spoon the white batter over the red batter. Try to distribute it as evenly as possible to avoid the need for spreading too much. Place it in the oven and bake until the top is just done (lightly colored and just firm.)
Spread the blueberry pie filling evenly over the surface of the cake. Sprinkle evenly with the granola and return to the oven for 10 minutes. Remove and allow to rest for 10 minutes. Serve warm or at room temperature, by itself or with a scoop of vanilla ice cream.
Originally Submitted
6/23/2011
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