Based on Betty Crocker’s new popular cake in a pie pan, this is definitely a keeper recipe! It got rave reviews so I gave it a try. Wow, everyone here loved it!

It is really so delicious!

It’s made with simple ingredients you probably already have.

What makes this so good? Maybe it’s the sour cream in the cake or because it is baked in a pie pan? It is so moist it really doesn’t need a topping!

I love how you really taste the berries!

I like that it is not a huge cake! Made in a pie pan, you will get 8 servings, and believe me it will go fast! You can also make it in a 9-inch cake pan, or a 9-inch spring-form pan.

It is so EASY and FAST to make! NO MIXER NEEDED to make the cake!

The Whipped Sour Cream Topping is popular too! The sour cream gives whipped cream a little tang that is nice. It got the thumbs up here!

Some people may prefer plain whipped cream, and you can definitely substitute that for the Whipped Sour Cream Topping.

Either way, it is the cake that is the star!

See pictures in the slideshow below how easy it is to make!


EASY Berry Cake in a Pie Pan with Whipped Sour Cream Topping
A delicious, EASY cake to make in a pie pan! It is so-o good! With simple ingredients, too!
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Prep Time5 minutes
Cook Time35 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 378


  • 1 9-inch Pie Pan


  • 1 1/3 cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1/8 teaspoon salt
  • ¾ cup sugar
  • 1/3 cup butter melted
  • 1/3 cup sour cream
  • 1 egg beaten
  • 1 teaspoon vanilla extract
  • 1 ½ cups berries mixed, divided
  • 1 teaspoon sugar for top
  • ¾ cup heavy cream
  • ½ cup sour cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract


  • Preheat the oven to 350° F.
  • Spray a 9-inch pie plate with cooking spray.
  • In a small bowl , mix the flour, baking powder, baking soda, and salt. Set it aside.
  • In a large bowl, use a wire whisk to beat the sugar, melted butter, and sour cream.
  • Whisk in the egg and vanilla extract.
  • With a spoon, stir in the flour mixture until smooth.
  • Gently stir in 1 cup of the mixed berries. The batter is quite thick.
  • With a spatula, spread the batter evenly in the pie plate, smoothing the top.
  • Sprinkle the remaining ½ cup of berries over the top. Sprinkle the top with 1 teaspoon of sugar.
  • Bake at 350° F. for 35 to 40 minutes, or until a cake tester comes out clean.
  • Place the pie pan on a wire rack to cool for 20 minutes.
  • With an electric mix at high speed, beat all the TOPPING INGREDIENTS for 1 minute, just until soft peaks form. Do not overmix! With a spatula, spread it on top of the cake.
  • Store the cake covered in the refrigerator.


TOPPING: Substitute any whipped cream topping you like for the Whipped Sour Cream Topping.
PIE PAN:  Substitute the pie pan with a 9-inch cake pan or a 9-inch spring-form pan.
Calories: 378kcal | Carbohydrates: 44g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 80mg | Sodium: 180mg | Potassium: 101mg | Fiber: 1g | Sugar: 26g | Vitamin A: 757IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg

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