Some recipes that use pie filling include Betty Crocker's quick fruit cobbler and Duncan Hines' cherry dump cake. Each recipe takes about 10 to 15 minutes to prepare.
To make a quick fruit cobbler, evenly spread a 21-ounce can of fruit pie filling in an ungreased 1.5-quart baking dish, and put in a cold oven. Set the oven to 400 degrees Fahrenheit, allow the pie filling to heat for 10 minutes, and then remove the pan from the oven. Meanwhile, stir together 1 cup of Bisquick, 1/4 cup of milk, 1 tablespoon of sugar and 1 tablespoon of softened butter or margarine to form a soft dough. Drop the dough by spoonfuls over the pie filling, and sprinkle the top with additional sugar if desired. Bake for 18 to 20 minutes or until lightly browned.
Begin making cherry dump cake by preheating the oven to 350 F and greasing a 13-by-9-inch pan. Evenly spread a 20-ounce can of crushed pineapple into the prepared baking dish. Layer 1 can of cherry pie filling over the pineapple. Evenly sprinkle 1 box of yellow cake mix and 1 cup of chopped pecans or walnuts over the pie filling, then dot the top with 1 stick of butter or margarine. Bake for 50 minutes, or until the top appears lightly browned.