2-Ingredient Cake With Cake Mix and Pie Filling Recipe: Foolproof Dessert in Minutes

This 2-ingredient cake with cake mix and pie filling transforms dessert prep from complicated to effortless in under 15 minutes. 💛 The secret lies in combining your favorite boxed cake mix with a can of pie filling—no eggs, no oil, no fuss.

I perfected this recipe during a last-minute birthday celebration when I needed something impressive yet simple, and it became an instant crowd-pleaser.

The beauty of this recipe is its foolproof simplicity. Just mix the dry cake ingredients with the pie filling until combined, then bake until golden.

The pie filling adds moisture and bursts of flavor, while the cake mix provides structure, creating a tender yet sturdy dessert that's perfect for any occasion. No measuring cups or complicated techniques required—just stir, pour, and bake.

What you’ll end up with is a rich, moist cake with pockets of sweet pie filling throughout, offering a perfect balance of texture and flavor. The aroma alone will have everyone gathering in your kitchen, and the taste?

Even better than store-bought desserts. This recipe is ideal for busy weeknights, potlucks, or when you crave something sweet without the effort.

The best part? You can customize this cake with any cake mix or pie filling you love—apple, cherry, or even blueberry. It’s a game-changer for dessert lovers who want restaurant-quality results with minimal effort. Let’s get baking!

Ingredients for 2 ingredient cake with cake mix and pie filling

Two magical ingredients transform dessert chaos into effortless perfection in minutes.

The cake mix is your secret weapon—Betty Crocker or Duncan Hines vanilla works best for that classic flavor, but don't hesitate to experiment with spice or chocolate varieties. For pie filling, Mott's or Libby's are my go-tos—they're reliable and deliver that perfect burst of fruit flavor. Pro tip: Check the can for 'no added sugar' labels if you're watching sweets. The optional egg and butter elevate this to restaurant-quality, but trust me, the basic version with just mix and filling is still a showstopper. I always keep a box of vanilla and a can of cherry filling on hand for last-minute cravings.

No eggs? Applesauce or yogurt works at half the amount. Butter too rich? Vegetable oil or melted coconut oil keeps it light. Stale cake mix? Add a pinch of baking powder to revive it. The sugar and vanilla are non-negotiable—they balance the pie filling's sweetness and add that extra layer of flavor. For a twist, try vanilla pudding mix instead of cake mix—it creates a custardy texture that's absolutely divine. And if you're feeling fancy, fold in a handful of chopped nuts for crunch.

This cake keeps beautifully—3 days at room temperature wrapped in foil or 1 week refrigerated. For make-ahead magic, bake it the day before and store in an airtight container. Reheat slices in the microwave for 10-15 seconds to restore that fresh-from-oven warmth. Freezes surprisingly well too—3 months if wrapped tightly. I always make double batches because it disappears faster than you can say 'dessert time!'

Step-by-step instructions for 2-Ingredient cake with cake mix and pie filling

This is the easiest cake you'll ever make—just mix, layer, and bake!

Start by gathering all your ingredients and tools. You'll need a large mixing bowl for the cake batter and a medium bowl for the pie filling. I like to use a stand mixer for this, but a hand mixer or even a sturdy whisk will work just fine. The key here is to have everything ready before you begin—this cake comes together so fast, you don't want to be scrambling for ingredients midway.

In your large bowl, combine the 1 box boxed cake mix, 2 whole large eggs, 0.5 cup melted unsalted butter, 0.25 cup vegetable oil, and 0.25 cup granulated sugar. The butter should be fully melted (microwave in 30-second intervals until just liquid). This combination of fats creates a moist, tender crumb that pairs perfectly with the pie filling. If you're using a vanilla cake mix, skip the vanilla extract, but for chocolate or spice mixes, add the 0.5 teaspoon vanilla extract now.

Using your mixer on medium speed, blend everything together for about 2 minutes until the batter is smooth and fully incorporated. You want to see no dry spots of cake mix remaining, but don't overmix—this can make the cake dense. If you're worried about overmixing, stop when the batter looks uniform and let it sit for 1 minute before checking again.

Here's the thing—I've found that adding the 0.25 cup all-purpose flour, 1 teaspoon baking powder, 0.5 teaspoon baking soda, and 0.25 teaspoon salt at this stage helps create a lighter texture. Sprinkle these dry ingredients over the wet mixture and mix on low speed for just 10-15 seconds until evenly distributed. This ensures your cake rises properly without being too heavy.

Preheat your oven to 350°F while you work. Grease a 9-inch round cake pan or line it with parchment paper for easy removal. Pour half of the cake batter into the prepared pan and spread it evenly. This first layer should be about ½-inch thick—don't worry if it's not perfect, we're going for rustic charm here.

Open the 1 can pie filling and spoon about ⅔ of it over the first cake layer. Spread it evenly, leaving about ½-inch border around the edges. This prevents the filling from oozing out during baking. Then pour the remaining cake batter over the pie filling and spread it evenly. The top layer should also be about ½-inch thick. Tap the pan gently on the counter a few times to release any air bubbles—this helps create a smoother finish.

Place the cake pan in the preheated oven and bake for 35-40 minutes. You're looking for a toothpick inserted in the center to come out clean or with just a few moist crumbs. The cake should be golden brown on top, and you might see the filling bubbling slightly through the top layer—that's a good sign!

I know it's tempting to open the oven early to check, but resist! Every time you open the oven, you risk letting heat escape, which can cause the cake to sink. The cake will continue cooking slightly after you remove it from the oven, so it's better to let it bake for the full time. If your oven runs hot, you might need to check at the 30-minute mark—every oven is different, so keep an eye on it.

Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely. This cooling process is crucial—it allows the cake to set properly so the filling doesn't run everywhere when you slice it. If you're impatient like me, you might be tempted to slice it sooner, but trust me, waiting makes all the difference.

Slice the cake into 6 equal wedges (about 1-inch thick each) and serve immediately. The warm cake with the gooey pie filling is absolutely divine. For an extra special touch, dust the top with a little powdered sugar or drizzle with some warm caramel sauce. This cake is perfect for birthdays, potlucks, or just because you deserve a treat!

Make-ahead tips for this dish

Prep Ahead

Mix the cake batter and pie filling filling the day before—store both separately in airtight containers in the fridge. When ready to bake, simply layer and bake as directed. This saves 15 minutes of active prep time when you're ready to serve. 📅

Freezer-Friendly

Bake the cake completely, then wrap it tightly in plastic wrap followed by aluminum foil. Freeze for up to 3 months. Thaw overnight in the fridge before serving—no microwave needed. The texture stays moist and the filling remains gooey. Perfect for last-minute gatherings!

Portion Control

Divide the batter into two 8-inch pans instead of one 9-inch pan for even baking. This ensures both cakes bake uniformly and reduces the risk of undercooked centers. Store individual cakes separately in the fridge for 3 days or freeze for 2 months. 💡

Filling Variations

Pre-make pie filling and store it in the freezer for 6 months. Thaw overnight in the fridge before using. I keep a stash of cherry and apple fillings—swap them based on what I'm craving. The filling can also be microwaved for 1 minute to soften if needed.

Layering Trick

For make-ahead assembly, spread the pie filling on parchment paper and freeze it solid. Then layer it between cake batter in the pan—it won't ooze during baking. This technique works especially well with blueberry filling, which tends to be thicker and more prone to spilling. 🍒

Serving Prep

Slice the cooled cake and arrange pieces on a platter. Dust with powdered sugar or drizzle with caramel sauce right before serving. Store any leftovers in an airtight container with parchment paper between layers to prevent sogginess. This keeps them fresh for 2 days at room temperature.

Frequently asked questions