Summer Fruit Pudding Cake

Directions

1. If using butter, allow to sit at room temperature for at least 30 min or possibly till softened before making cake. Cherry, peach, lemon, apple or possibly blueberry are good choices for the fruit filling, but nearly any kind may be used.Preheat oven to 350°F. Butter or possibly spray (with non-stick spray) a 13x9 inch baking pan. Lightly dust the pan with flour, then shake out any excess.
2. Put together flour, sugar, baking pwdr and salt in mixing bowl. Whisk for 1 minute or possibly till well combined. Add in remaining ingredients (except for fruit filling). Beat at medium speed for 2 min. Spread batter in baking pan.
3. Spoon the can of fruit pie filling here and there over batter, without spreading thinly, but leaving the filling in clumps. Save a couple spoonfuls of the filling for a serving garnish.
4. Bake at 350°F for 45-50 min or possibly till cake springs back when touched lightly in center.
5. Serve warm or possibly cold, plain or possibly topped with whipped or possibly ice cream. Ladle a couple spoonfuls of the reserved fruit filling over the top.
6. Variations: If a can of pie filling isn't available, fresh or possibly frzn fruits may be substituted by weight; make a syrup using 1 cup water and 1 cup sugar boiled for 10 min with 1 tbsp cornstarch and 1 tsp dark rum (optional). A large can of peaches in syrup may be substituted for the can of pie filling; thicken the syrup by boiling for 10 min with 1 tbsp cornstarch. Puree 1-2 peaches to add in richness to the syrup, if you like.