Huckleberry Pie Cake Recipe

A treasured family recipe! This Huckleberry Pie Cake hails from the 1980 Grace Evangelical Congregational Church Cookbook of Muir, Pennsylvania. Shared with me by my Nana, this delicious twist on a classic combines the comforting flavors of a moist cake with the juicy sweetness of huckleberries nestled in a buttery pie crust. Get ready to experience a taste of history and heartwarming family tradition with every bite!

Prep Time 20 mins
Cook Time 55 mins
Calories 2506.2 kcal
Protein 69g
Rating 5.0 (1 Reviews)
Huckleberry Pie Cake 32

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Huckleberry Pie Cake

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How to Make Huckleberry Pie Cake

  1. Preheat oven to 450°F (232°C).
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. In a separate bowl, whisk together eggs, milk, melted butter, and vanilla extract.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
  5. Gently spread the huckleberries evenly over the bottom of the unbaked pie crust.
  6. Pour the batter over the huckleberries.
  7. Bake for 10 minutes at 450°F (232°C).
  8. Reduce oven temperature to 350°F (177°C) and continue baking for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cake cool completely on a wire rack before serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

73 g

Sugar

603g

Fat

242g

Carbs

111g