Desserts
This 2 ingredient cake recipe transforms boxed cake mix into a moist, tender dessert with just one unexpected addition—pie filling. The secret lies in the filling's natural moisture, which replaces eggs and oil while creating layers of flavor in every bite. I developed this recipe during a particularly busy week when I needed dessert without the fuss, and it became an instant family favorite. What makes this recipe special is its simplicity: no eggs, no oil, no extra mixing—just cake mix, pie filling, and a few minutes in the oven. The pie filling not only adds moisture but also creates pockets of sweet, fruity goodness throughout the cake. Whether you use apple, cherry, or blueberry filling, the result is always rich, flavorful, and impossibly easy to make. By the time you pull it from the oven, you'll have a golden, fragrant cake with a tender crumb that's far superior to traditional boxed cake. The filling's natural juices keep the cake moist for days, making it perfect for meal prep or last-minute gatherings. No one will believe it only took two ingredients and 25 minutes to create. Serve warm with a scoop of ice cream or let it cool slightly for clean, cake-like slices. The possibilities for variations are endless—try swapping fillings or adding a sprinkle of nuts for extra texture. Let's get baking!
Ingredients for 2 ingredient cake with cake mix and pie filling
Two core ingredients plus a few pantry helpers for magic in every bite.
| Ingredient | Amount | Notes |
|---|---|---|
| Boxed Cake Mix 🍰 | 1 box | Vanilla or white preferred |
| Canned Pie Filling 🍎🍒🫐 | 1 can | Apple, cherry, or blueberry |
| Large Eggs 🥚 | 2 whole | Optional, for binding (omit if vegan) |
| Unsalted Butter 🧈 | ½ cup | Melted, optional for richness |
| Milk 🥛 | ½ cup | Any kind, for moisture |
| Vegetable Oil 🫒 | ¼ cup | For greasing pan |
| All-Purpose Flour 🌾 | ½ cup | For extra moisture if needed |
| Baking Powder 🧂 | 1 tsp | Boosts rise if mix is old |
| Vanilla Extract 🍶 | 1 tsp | Enhances flavor |
The cake mix is your base—any brand works, but vanilla or white gives the best texture with pie filling. Grab canned pie filling from the baking aisle; Starkist or B&G are reliable. If your mix feels dry, add an extra 0.5 cup milk or 0.25 cup oil to the filling before mixing. For extra richness, melted butter (trust me on the full-fat version) elevates the whole thing. The filling can be any flavor—apple is classic, cherry adds depth, and blueberry brings a pop of color. Just make sure it's thickened, not runny.
No eggs? No problem—omit them entirely, the filling's moisture does the work. Short on butter? Olive oil or coconut oil keeps it vegan-friendly. The mix is old? Add 1 tsp baking powder for lift. For a nutty twist, sprinkle 0.5 cup chopped walnuts on top before baking. The filling can be homemade too—just thicken store-bought pie filling with 1 tsp cornstarch if needed. And if you're feeling fancy, fold in 1 tbsp jam with the filling for extra fruity pockets.
This cake keeps 3-4 days in an airtight container, but honestly, it disappears faster. For meal prep, slice and freeze portions—reheats beautifully in the microwave. The filling's juices keep it moist, so no need for extra wrapping. Double the batch? Use a 9x13-inch pan for a sheet cake. And if you've got leftover filling, spread it on toast—it's delicious that way too.
Why You'll Love This Recipe
- Here’s what sold me: I use up whatever’s lingering—expired pie filling, leftover butter, that half-empty milk carton. No food waste, no extra shopping, and the cost? Less than $3 for a whole cake. (My budget and my kids win.)
- Fridge-to-Oven Speed: The moment I realized I had a box of cake mix and a jar of pie filling staring at me? I mixed, poured, and baked this in 15 minutes flat. No measuring cups, no fancy techniques—just dump, stir, and wait. (Yes, even on a Tuesday night.)
- Filling-Packed Magic: That pie filling swirled into the batter? It’s like a secret flavor bomb. The creamy, fruity layers cut through the cake’s richness, and honestly? It tastes way more special than you’d expect. (I’ll be real: my vanilla cake mix now lives in the pantry just for this.)
- Birthday-to-Breakfast Hero: Need a last-minute dessert? A quick breakfast cake? A "I-forgot-to-buy-cake" fix? This handles it all. Serve warm with ice cream for a birthday crowd or slice it cold for a lazy Sunday. The filling keeps it interesting no matter when you eat it.
Step-by-step instructions for 2-Ingredient cake magic
Here's how to transform simple pantry staples into a showstopping cake.
Prep Your Pan and Mix the Base
Preheat your oven to 350°F and grease a 9-inch round cake pan thoroughly with the 0.25 cup vegetable oil. I like to use a paper towel to wipe the excess oil so it doesn't create a greasy barrier between the cake and pan. Line the bottom with parchment paper for easy removal later.
In a large mixing bowl, combine the 1 box boxed cake mix with the 0.5 cup milk, 0.5 cup melted unsalted butter, and 1 tsp vanilla extract. Use a hand mixer on low speed for 2 minutes until the batter is smooth and fully combined. The mixture should look thick but pourable—like a well-beaten cake batter.
Fold in the Pie Filling
Open the 1 can canned pie filling and stir it well to ensure all the fruit is evenly distributed. Add the pie filling to your cake batter and gently fold it in using a spatula. I like to do this in two steps: first mix a few times to distribute the filling, then fold until it's completely incorporated with no visible streaks of filling.
This is where the magic happens—the pie filling adds incredible moisture and flavor while keeping the cake dense and fudgy. If you're using a filling with large fruit chunks, make sure they're evenly distributed so every slice has that perfect fruit experience.
Add Eggs and Extra Moisture
Crack the 2 whole large eggs into the batter and mix on low speed for another 1 minute until fully combined. The eggs help bind everything together and create that perfect cake texture. If you're making a vegan version, skip the eggs and stir in an extra 0.25 cup milk instead.
For that extra moist touch, sift in the 0.5 cup all-purpose flour and 1 tsp baking powder together. This ensures your cake rises properly and stays moist even after baking. Mix just until combined—overmixing can make the cake dense. The batter should be thick and slightly sticky, like a well-made bundt cake batter.
Bake to Golden Perfection
Pour the batter into your prepared cake pan and smooth the top with a spatula. Place the pan in the center rack of your preheated oven and bake for 30-35 minutes until the top is golden brown and a toothpick inserted in the center comes out clean. I usually check at the 25-minute mark because ovens vary.
Here's the thing—don't open the oven door during baking. The temperature drop can cause the cake to sink in the middle. When the toothpick test passes, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serve and Enjoy
Once the cake has cooled completely, run a knife around the edges to loosen it from the pan. Place a plate over the pan and gently flip it to release the cake. The parchment paper makes this easy—just lift it with the cake on top.
Slice into 8 equal pieces and serve at room temperature. Each slice should have that perfect balance of tender cake and bursts of fruity pie filling. The cake will stay moist for days if stored in an airtight container, making this an excellent make-ahead dessert for any occasion.
Pro Tips For Making 2 Ingredient Cake With Cake Mix And Pie Filling
- MIX DRY FIRST: Dump the cake mix and dry ingredients into your bowl before adding wet stuff. This way, you won’t end up with flour clumps in your batter—no matter how hard you stir after. I learned this the hard way when my first batch had lumps the size of peas.
- SOFTEN BUTTER FIRST: Take the butter out of the fridge 20 minutes before mixing—it should be soft enough to press with a finger but not melt. Cold butter won’t blend smoothly, and you’ll end up with streaks of unmixed fat in your cake. (Yes, even if you’re impatient like me.)
- FILLING WARMS FASTER: Microwave the pie filling for 20 seconds before folding it in. Cold filling sinks like a stone and makes for a dense, uneven cake. A quick zap gets it warm and pourable—your layers will thank you.
- BAKE UNTIL SPRINGY: Check doneness by pressing the center—it should bounce back slowly, not jiggle like jelly. Overbaking dries out the cake, while underbaking leaves it gummy. Five minutes past the box’s time is usually spot-on for this recipe.
Flavor customization for this recipe
Fruity Filling Swaps
Apple pie filling is classic, but don’t limit yourself! Try blueberry for a tangy-sweet burst or cherry for rich depth. Strawberry works beautifully too—just ensure it’s thickened properly. For a tropical twist, use guava or mango filling (check Asian markets). The key is consistency: runny fillings make the cake dense, while thick fillings create those perfect pockets of flavor. 🍓
Spiced Variations
Enhance your filling’s flavor by stirring in ½ tsp cinnamon or ¼ tsp nutmeg before mixing. For warmth, add ½ tsp pumpkin pie spice to apple or cherry fillings. If you’re using peach filling, a pinch of cardamom adds an unexpected but delicious twist. Just be mindful—too much spice can overpower the cake’s sweetness.
Nutty & Crunchy Add-Ins
Top the batter with ½ cup chopped walnuts or pecans before baking for texture. For a toffee crunch, sprinkle ¼ cup chopped pecans mixed with 2 tbsp brown sugar on top. Toast the nuts first for extra flavor—just spread them on a baking sheet at 350°F for 5 minutes until fragrant. This works especially well with apple or cherry fillings. 🌰
Creamy & Dreamy Upgrades
Add 2 tbsp sour cream or Greek yogurt to the batter for extra moisture and a tender crumb. For a caramelized touch, fold in 2 tbsp caramel sauce with the filling. If you love cheesecake, mix in 4 oz cream cheese with the eggs for a hybrid texture. Just remember: these additions make the cake richer, so adjust baking time if needed.
Boozy & Bold Flavors
Infuse the filling with 1 tbsp bourbon or rum for depth—simmer it with the filling before mixing. For a citrus kick, add 1 tbsp orange liqueur to berry fillings. If you’re feeling adventurous, try ½ cup mashed banana mixed with the filling for a banana bread-cake fusion. Just reduce baking time by 3-5 minutes—booze and fruit can speed up cooking.
Gluten-Free & Vegan Tweaks
For a gluten-free version, replace the cake mix with a 1:1 gluten-free blend (like Bob’s Red Mill) and add ½ cup almond flour to the batter. Vegan? Skip the eggs, use ¼ cup flaxseed meal mixed with ¾ cup water as an egg substitute, and swap butter for coconut oil. The filling’s moisture still works magic—just check for xanthan gum in your mix to bind everything together. 🌱
Nutrition facts
Frequently asked questions
Can I use any type of pie filling with this recipe?
You can use most canned pie fillings, but thicker fillings like apple or cherry work best—they create those perfect pockets of flavor. Avoid runny fillings (like some berry varieties) as they can make the cake dense. For tropical flavors, try guava or mango filling from Asian markets. Always stir the filling well before mixing to distribute fruit evenly.
Do I really need to add eggs and butter?
Not strictly! The filling's moisture replaces eggs and oil, but eggs help bind the cake for better structure. For a vegan version, skip eggs and use 0.25 cup extra milk or ¼ cup flaxseed meal mixed with ¾ cup water. Butter adds richness, but you can substitute 0.5 cup melted coconut oil or 2 tbsp sour cream for moisture.
Why does my cake sink in the middle?
This usually happens if you open the oven door too early or underbake the cake. Let it bake undisturbed for the full 30-35 minutes and check with a toothpick at 25 minutes. If your oven runs hot, reduce temperature to 325°F. Also ensure your filling isn't too runny—thicker fillings bake more evenly.
Can I make this cake in a different pan shape?
Yes! Use a 9x13-inch pan for a sheet cake (reduce baking time by 5-7 minutes) or a 6-inch round pan (increase time by 5 minutes). For bundt cakes, grease the pan thoroughly and reduce filling by 0.25 cup to prevent overflow. Always adjust baking time based on pan size—smaller pans bake faster.
How do I store leftovers without drying them out?
Store in an airtight container at room temperature for 3-4 days. For longer storage, wrap slices individually in plastic wrap and freeze for up to 2 months. To reheat, microwave for 10-15 seconds—the filling's juices will keep it moist. For extra protection, place a slice of bread on top of the cake before wrapping to absorb excess moisture.