Homemade Berry Pie Filling

I may have used affiliate links for some of the items in this post. Using an affiliate link to purchase an item won't cost you any more money, but I may receive payment if you click on a link and make a purchase. For more information, visit the disclosures page.

I recently made a cake for Milli’s birthday, which was sort of a big deal, because while I love to bake, I rarely have time, now that the tiny human is mobile, and even if I did, I rarely make cakes.

For her cake this year, I made a simple white bunt cake, but I wanted to do a little something a little fancier than icing for her birthday, and since she just loves fruit, I decided on making a homemade berry topping.

Jump to Recipe

For this particular batch, I mixed frozen blackberries and fresh blueberries, but you can adapt the recipe for any kind of berry, and it works similarly well with other fruits as well (tho I would recommend adding a few spices if making an apple or peach filling).

TIP: If you’re like me and need/want to cheat on the cake, I highly recommend the box mix cake trick I shared in my Amazingly Easy Devil’s Food Cake post.

Homemade Berry Cake Topping (and pie filling)

This quick and easy pie filling makes a great cake topping for your next spring event.

Course Dessert
Cuisine American
Keyword cake topping, fruit, fruit pie, pie, pie filling
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8


  • 2 10 -14 oz bags frozen berries fresh berries also work wonderfully when they are in season.
  • 1 stick butter
  • 1 1/3 cup sugar
  • 1/2 cup flour to make gluten free, you can subsitiute your favorite gluten free flour
  • 1/2 cup berry liquor Use the liquor that works best with the type of berries you are using. Alcohol will cook out, but you can also use water if you don’t like cooking with alcohol.


  1. Melt stick of butter in large skillet over medium heat.

  2. Add in berries, sugar, flour, and liquor, mixing well.

  3. Cook over medium to medium-high heat, stirring often, for 5 – 10 minutes, until mixture thickens to jam-like consistency.

  4. Remove from heat and allow to cool partially before pouring over cake.  If using for pie filling, add directly into pie crusts, and bake immediately.

Recipe Notes

I also use this recipe to make my own pie fillings for my husband’s dump cake.

This recipe makes enough filling to make a 10-inch skillet pie, a dump cake (which normally takes 2 cans of pie filling), or to cover a bunt cake with a filled center.

Print Recipe

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.