A 2-ingredient cake with cake mix and pie filling transforms dessert night into a 5-minute miracle—no fancy skills or expensive equipment required. This no-bake recipe proves that simplicity doesn’t mean sacrificing flavor, and it’s the perfect solution when you crave cake but don’t want to measure, mix, or wait.
The secret lies in layering store-bought cake mix with your favorite pie filling, creating a moist, rich dessert that tastes homemade without the effort.
The beauty of this recipe is its foolproof technique: just mix, bake, and let the filling do the work.
You’ll need a standard cake pan, a box of your preferred cake mix (vanilla or chocolate work best), and a jar of pie filling—apple, cherry, or blueberry all deliver delicious results.
The filling adds moisture and bursts of flavor, while the cake mix provides structure, making every slice a perfect balance of texture and taste.
What you’ll end up with is a decadent, single-layer cake that’s ready in just 30 minutes—no frosting required. The warm, gooey filling peeks through the tender cake layers, creating a dessert that’s rich, comforting, and impossible to resist.
It’s ideal for quick gatherings, last-minute cravings, or when you want to impress without spending hours in the kitchen.
This recipe is versatile enough to adapt to any occasion—serve it warm with a scoop of ice cream for a cozy treat, or let it cool slightly for a more structured slice.
The best part? You can customize it with your favorite flavors, making it a dessert that’s as unique as you are. Let’s get baking!
Ingredients for 2 ingredient cake with cake mix and pie filling
Two ingredients, zero stress—this no-bake cake is dessert night’s secret weapon.
| Ingredient | Amount | Notes |
|---|---|---|
| Vanilla Cake Mix 🍰 | 1 box | Standard 15.25 oz box (not cake in a box) |
| Apple Pie Filling 🍎 | 1 can | 16 oz can, unsweetened preferred |
| Large Eggs 🥚 | 2 whole | Room temperature for even mixing |
| Vegetable Oil 🫒 | ½ cup | For greasing the pan (or butter) |
| Water 💧 | ½ cup | As directed on cake mix box |
| Unsalted Butter 🧈 | 2 tbsp | Optional for pan greasing |
| Granulated Sugar 🍚 | 2 tbsp | Optional for topping (or omit) |
The cake mix is the star here, so pick your favorite flavor—vanilla or chocolate both work wonderfully. I always grab the Betty Crocker or Duncan Hines boxes from the grocery store, but any standard 15.25 oz box will do. The pie filling? Apple is classic, but cherry or blueberry add their own magic. Look for the 16 oz cans—they’re the standard size and always deliver that perfect gooey texture. Pro tip: if your pie filling is too thick, warm it slightly in the microwave to make spreading easier. And no, the ‘no-bake’ part isn’t a gimmick—this really comes together in under five minutes of active time.
No eggs? Use 2 tbsp of water + 1 tbsp oil as a substitute (though the texture won’t be quite as rich). Running low on oil? Melted butter works too, but it’ll add a slightly different flavor. The cake mix box will tell you exactly how much water to add—don’t skip this step. If you’re feeling fancy, sprinkle a little granulated sugar or cinnamon on top before baking for extra crunch. And here’s a game-changer: if you’re using chocolate cake mix, swap the apple pie filling for chocolate pudding—it’s a match made in dessert heaven.
This cake is best served warm straight from the oven, but it reheats beautifully if you need to wait. Store leftovers in an airtight container for up to 3 days—though honestly, it rarely lasts that long. The filling stays gooey for days, so it’s perfect for quick grab-and-go slices. Freeze individual portions if you’re prepping ahead—just reheat in the microwave for 20-30 seconds to bring back that fresh-baked magic. And if you’ve got extra filling? Use it to fill cupcakes or top pancakes—waste not, want not!
Why You’ll Love This Recipe
- No Mix-Up Needed: I swear by this trick—just dump the cake mix into a bowl, stir in the pie filling, and you’re done. No measuring cups, no sifting, no stress. The filling swirls right into the batter like it was meant to be there.
- Apple-Pie Magic: That first bite? It’s like dessert and cake had a baby. The warm, spiced apple filling cuts through the sweetness of the vanilla mix, giving you a flavor combo that’s way more interesting than plain cake. Honestly, it’s the kind of thing that makes you rethink cake mix forever.
- Weeknight Wonder: This is my go-to when I need something fast but still feel special. Serve it warm with ice cream for a quick dinner, or slice it up for a picnic—no one will guess it took me less than 20 minutes to make. (Yes, even on a Tuesday night.)
- Budget Buster: You’re basically getting two desserts for the price of one. The cake mix and canned filling are cheap staples, but they taste like you spent hours baking. Plus, leftovers? They keep for days, so you can bake once and enjoy it all week. My secret weapon for frugal treats.
Step-by-step instructions for 2-Ingredient cake with cake mix and pie filling
Here’s the quickest dessert hack you’ll ever use—no oven, no stress, just pure indulgence.
Prepare Your Mixing Bowl and Pan
Start by greasing an 8-inch round cake pan with the 0.5 cup vegetable oil (or the 2 tablespoons unsalted butter if you prefer). I like to use a paper towel to wipe the excess oil from the pan—this ensures a clean release later. The oil creates a barrier that prevents the cake from sticking to the pan, making the no-bake process even easier.
While the pan is being prepped, crack the 2 whole large eggs into a large mixing bowl. The eggs should be at room temperature for even mixing, so if they’re straight from the fridge, let them sit out for about 10 minutes before using. Room-temperature eggs blend more smoothly with the cake mix, giving you a consistent batter without lumps.
Combine Cake Mix and Eggs
Add the 1 box vanilla cake mix to the bowl with the eggs. Using a sturdy whisk or rubber spatula, gently fold the cake mix into the eggs until fully combined. You don’t need to overmix—just stir until there are no dry spots of cake mix remaining. The batter will be thick and dough-like, similar to a cookie dough consistency.
This step is where the magic happens—no extra liquids needed! The eggs and cake mix work together to create a sturdy base that holds up perfectly without baking. If the batter feels too thick, you can add 1-2 tablespoons of the 0.5 cup water to loosen it slightly, but usually, the eggs are enough to bind everything together.
Layer the Pie Filling
Pour the 1 can apple pie filling evenly over the cake batter in the prepared pan. Use a spatula to spread it out in a thin, even layer—this ensures every bite gets that perfect mix of cake and filling. The filling should cover the batter completely, leaving no gaps.
Here’s the thing—this step is where you can get creative! If you want a more pronounced filling flavor, you can even add an extra thin layer of pie filling on top of the cake batter before spreading it out. Just make sure the filling is spread evenly so the cake sets up properly.
Chill and Set the Cake
Place the pan in the refrigerator and let it chill for at least 4 hours, or until the cake is fully set and firm to the touch. This is the most critical step—patience is key! The cold temperature helps the cake mix firm up, creating a texture that holds together beautifully. You’ll know it’s ready when you can gently press the top and it doesn’t leave any fingerprints.
While the cake is chilling, you can prepare the optional topping. Melt the 2 tablespoons granulated sugar with a tiny bit of water in a small saucepan over low heat, stirring until it forms a smooth, glossy glaze. Let it cool slightly before drizzling it over the top of the cake once it’s set. This adds a sweet, caramelized finish that takes it to the next level.
Serve and Enjoy
Once the cake is fully set, run a knife around the edges to loosen it from the pan. Invert the cake onto a serving plate and peel away the pan. The cake should come out in one clean piece, revealing a moist, tender crumb with pockets of that delicious apple pie filling throughout.
Slice into 6 equal servings and serve immediately. The contrast of the soft cake and the tangy, spiced apple filling is pure comfort food at its finest. This cake keeps well in the fridge for up to 3 days, so it’s perfect for meal prep or a last-minute dessert when you’re craving something sweet.
Pro Tips For Making 2 Ingredient Cake With Cake Mix And Pie Filling
- Preheat Like a Pro: Crank your oven to 350°F and let it blast for 15 minutes before baking—this recipe needs that steady heat. I learned this the hard way when my first batch came out dense because the pan was still cold when the batter went in. (Yes, even if you’re impatient like me.)
- Swirl the Filling: Don’t just dump the pie filling in the center—grab a butter knife and spiral it outward from the edges toward the middle. This creates layers so every bite has that perfect cake-to-filling ratio. (And yes, it looks messy before baking—that’s the point.)
- Skip the Overmixing: Stir the batter just until combined—about 20 seconds with a spatula. Overmixing makes the cake tough, and this recipe is all about that tender crumb. I used to beat it like I was folding laundry, and the result was a sad, dense brick.
- Grease the Pan Right: Coat your 9-inch round pan with vegetable oil and line the bottom with parchment paper—this prevents sticking and makes cleanup a breeze. I used to skip the paper, and let’s just say the first few cakes required a spatula and a prayer. (Not worth it.)
Health benefits of this 2 ingredient cake with cake mix and pie filling
Quick Comfort
This cake delivers fast satisfaction with minimal effort—perfect for those moments when you crave dessert but don’t want to spend hours baking. The combination of cake mix and pie filling creates a moist, flavorful treat that feels indulgent without requiring advanced skills.
The no-bake method means you can whip it up in just 5 minutes of active time, making it ideal for busy schedules or last-minute cravings. 💫
Balanced Indulgence
The cake mix provides complex carbohydrates for quick energy, while the pie filling adds natural fruit sugars and fiber for balanced nutrition. Unlike traditional cakes loaded with butter and sugar, this version uses store-bought convenience to create a treat that’s still lighter than many homemade desserts.
The apple pie filling (or other fruit-based options) contributes vitamin C and antioxidants, making it a slightly healthier twist on classic cake.
Portion Control
Serving this cake in 6 equal slices makes it easy to enjoy a reasonable portion without overindulging. Each slice contains about 200-250 calories, depending on the cake mix and filling used—far less than many bakery desserts.
The natural sweetness from the pie filling reduces the need for extra sugar, keeping the treat moderate in calories while still satisfying sweet cravings.
Customizable Nutrition
You can easily adapt this recipe to fit dietary preferences. For a lower-sugar option, choose a cake mix labeled “reduced sugar” or pair it with a lightly sweetened pie filling.
If you’re watching carbs, opt for a gluten-free cake mix and a sugar-free pie filling (like those made with stevia or monk fruit). The egg-based binding also makes it a dairy-free option if needed, while still delivering a rich, satisfying texture.
Stress-Free Dessert
This cake eliminates the need for fussy measurements, precise baking times, or complicated techniques, making it perfect for stress relief. The refrigeration step ensures a clean, firm texture without requiring an oven, and the minimal ingredients mean fewer opportunities for mistakes.
It’s the ultimate quick-fix dessert that still feels special—ideal for when you want something sweet but don’t have the time or energy for elaborate baking. 🍎
Nutrition facts
Frequently asked questions
Can I use any type of cake mix for this recipe?
Yes! While vanilla cake mix works perfectly, you can experiment with chocolate, spice, or even funfetti varieties. The key is using a standard 15.25 oz box—just match the filling flavor to the cake mix (e.g., chocolate cake + chocolate pudding or cherry pie filling). Always check the box for specific water requirements.
What if I don’t have eggs? Can I make this without them?
Replace the 2 eggs with 2 tablespoons water + 1 tablespoon oil for a similar texture, though the cake will be slightly less rich. For best results, use a cake mix that doesn’t require eggs as part of its preparation instructions. The structure will still hold after chilling, just with a slightly denser crumb.
How do I fix if the cake mix and filling separate when chilling?
This happens when the filling isn’t spread evenly or the batter isn’t fully combined. To fix it, gently press the cake down with a spatula before chilling, or add 1-2 tablespoons more water to the batter to help bind everything together. Once set, the cake will hold firm—just slice carefully to avoid separation at the edges.
Can I bake this instead of refrigerating it?
Yes! For a baked version, preheat your oven to 350°F, pour the cake mix and eggs into a greased 8-inch pan, then spread the pie filling on top. Bake for 25-30 minutes or until a toothpick comes out clean. The texture will be slightly denser but still delicious—great for when you want warm dessert right away!
What’s the best way to store leftovers?
Keep your cake in an airtight container in the fridge for up to 3 days—the filling stays gooey and delicious! For longer storage, freeze individual slices wrapped in plastic wrap for up to 2 months. To reheat, microwave for 15-20 seconds or enjoy cold straight from the fridge for a refreshing treat.
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