Quick Slice Cake
Quick Slice Cake is one of those desserts that feels like a little baking shortcut—in the best way possible. It has the rich, buttery taste of a homemade cake but with a soft, almost cookie-like texture that pairs perfectly with a layer of sweet, jammy pie filling. The top bakes up golden with little pockets of tender batter peeking through, and a dusting of powdered sugar gives it that perfect finishing touch.
It’s the kind of recipe that doesn’t require a second thought—just mix, spread, and bake. No layers, no frosting, no fuss. Pick your favorite pie filling, and in about 40 minutes, you’ll have a warm, comforting dessert that’s just as good with coffee in the morning as it is after dinner.
Simple, nostalgic, and ridiculously easy—this is one cake recipe you’ll find yourself making again and again.
Why You’ll Love This Recipe
- Quick & Easy: No complicated steps or fancy techniques. Just mix, spread, and bake!
- Minimal Ingredients: Everything you need is probably already in your pantry.
- Customizable: Use your favorite pie filling—cherry, apple, blueberry, or whatever you have on hand.
- Perfect Texture: Buttery, soft, and slightly crisp around the edges, with a jammy fruit filling in every bite.
- Great for Any Occasion: Ideal for potlucks, family gatherings, or a simple treat with coffee.
- No Frosting Needed: A dusting of powdered sugar gives it just the right amount of sweetness and a pretty finishing touch.
- Make-Ahead Friendly: Stays moist and delicious for days so that you can bake it in advance.
Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
- Shortening: Gives the cake a soft, tender texture and helps it stay moist.
- Sugar: Sweetens the cake and helps create a light, delicate crumb.
- Vanilla Extract: Adds warmth and enhances the overall flavor.
- Almond Extract: Gives the cake a subtle nutty sweetness that pairs beautifully with fruit.
- Eggs: Bind the ingredients together and add richness.
- All-Purpose Flour: It provides structure and gives the cake a soft, slightly dense texture.
- Baking Powder: Helps the batter rise slightly, keeping the cake from being too heavy.
- Pie Filling (any flavor): Adds a fruity, jam-like layer of sweetness.
- Powdered Sugar (optional): A light dusting on top adds extra sweetness and a pretty, bakery-style finish.
How to Make Quick Slice Cake
- Step One: Preheat the oven to 350°F and grease a cookie sheet.
- Step Two: Add the shortening and sugar to a mixing bowl.
- Step Three: Cream together with a mixer until combined.
- Step Four: Add eggs, almond, and vanilla extract before stirring in the flour and baking powder.
- Step Five: Spread ⅔ of the batter on the cookie sheet.
- Step Six: Spread the pie filling and then drop the remaining batter over the mixture.
- Step Seven: Bake for 40 minutes.
- Step Eight: Sprinkle with powdered sugar while the cake is still warm.
- Step Nine: Cut your quick slice cake into equal slices and savor every bite!
What to Serve with It
Variations and Substitutions
- Swap the shortening: Use butter instead for a richer flavor, though the texture may differ slightly.
- Try different extracts: For a unique twist, replace the almond extract with more vanilla or try lemon or coconut extract.
- Mix up the pie filling: Use any flavor you love—peach for a summery vibe, raspberry for a tart contrast, or lemon for a bright citrusy touch.
- Make it nutty: Add a handful of chopped almonds, pecans, or walnuts to the batter for a little crunch.
- Add a streusel topping: Sprinkle a mix of brown sugar, butter, and cinnamon on top before baking for extra sweetness and texture.
- Go glazed instead of powdered sugar: Drizzle a simple vanilla or almond glaze over the top instead of dusting with powdered sugar.
- Use a different flour: For a slightly heartier texture, swap half of the all-purpose flour for whole wheat flour.
Storage Instructions
- At Room Temperature: Store leftover Quick Slice Cake in an airtight container for up to 3 days. Keep it in a cool, dry place to maintain freshness.
- In the Refrigerator: If you want to keep it longer, store it in an airtight container in the fridge for up to a week. Let it come to room temperature before serving, or warm it up slightly for a fresh-from-the-oven taste.
- In the Freezer: Wrap individual slices in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 3 months. When ready to eat, let them thaw at room temperature or warm in the microwave for a few seconds.
Recipe Tips and Tricks
- Use the Right Baking Sheet: A rimmed baking sheet (like a jelly roll pan) is best for keeping the batter and filling contained while baking.
- Cream the Shortening and Sugar Well: Beat until light and fluffy—this helps create a soft, tender texture.
- Don’t Overmix the Batter: Once you add the flour, mix just until combined to avoid a dense cake.
- Spread the Batter Evenly: The first layer should fully cover the pan to create a good base for the pie filling. A spatula or the back of a spoon works well for spreading.
- Choose High-Quality Pie Filling: Since it’s a key ingredient, using a good-quality filling will make a big difference in flavor.
- Drop the Top Batter in Small Spoonfuls: This helps create a pretty, rustic look and allows some filling to peek through.
- Let It Cool Slightly Before Slicing: The filling will set up as it cools, making it easier to cut into neat slices.
- Add the Powdered Sugar While Warm: This helps it stick better and gives the cake that classic bakery-style finish.
Easy Cake Recipes
- Pineapple Cake
- Chocolate Zucchini Cake
- Blueberry Upside Down Cake
- Fruit Cocktail Cake
- Earthquake Cake
- Wacky Cake
- Pig Pickin Cake
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Quick Slice Cake
This easy Quick Slice Cake is soft, buttery, and filled with sweet pie filling. Made with simple ingredients and no fuss, it's the perfect dessert for any occasion!
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Ingredients
- 1 cup shortening
- 2 cups sugar
- 1 tsp vanilla extract
- 1 ½ tsp almond extract
- 4 large eggs
- 3 cups all-purpose flour
- ½ tsp baking powder
- 2 cans pie filling of your choice 540ml/21oz cans
- Powdered sugar for garnish, optional
Instructions
- Preheat oven to 350°F. Grease a baking sheet.
- Add shortening and sugar to a mixing bowl. Cream together with a mixer until combined. Add eggs, almond extract and vanilla extract. Stir in flour and baking powder.
- Spread ⅔ of the batter on the cookie sheet. Spread the pie filling over top. Drop remaining batter by spoonfuls on top.
- Bake for 40 minutes. Sprinkle on powdered sugar while still warm.
Notes
Make sure you use a cookie sheet that has sides on it.
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Nutrition
Serving: 1g | Calories: 500kcal | Carbohydrates: 73g | Protein: 5g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 12g | Cholesterol: 54mg | Sodium: 164mg | Fiber: 2g | Sugar: 43g
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Sorry for all the typos.
If your cookie sheet has sides, use that. Otherwise, you can use the 9×13 pan. I wouldn’t use a flat cookie sheet because it will make a big mess in your oven.
Can I kind my cookie sheet with alum. foil or parchment pzper. Zlternately, could I use a. 9″x13″ baking dish?