Desserts
This 2-ingredient cake transforms pantry staples into a moist, decadent dessert with zero effort—no eggs, no oil, just cake mix and pie filling. The secret lies in a simple layering technique that creates restaurant-quality texture without measuring cups or complicated steps.
I developed this recipe during a particularly busy week when I needed dessert but couldn't justify the time, and it's been my go-to ever since.
What makes this recipe truly remarkable is how it delivers professional results with minimal ingredients. You'll combine a boxed cake mix with a can of pie filling, creating layers that mimic a classic layered cake.
The filling provides moisture and sweetness while the cake mix forms a tender, crumbly base—no frosting required. This method works with any flavor combination you have on hand, making it endlessly adaptable.
The finished cake emerges from the oven with a golden top and perfectly set layers, ready to serve in just 20 minutes. The texture is surprisingly dense and moist, with the pie filling creating pockets of sweetness throughout.
It's the kind of dessert that feels indulgent without requiring any baking expertise or specialized equipment.
Perfect for last-minute gatherings, potlucks, or satisfying a sudden sweet tooth, this cake proves that great desserts don't need complicated recipes. Serve warm with a dollop of whipped cream or enjoy it at room temperature for a no-fuss treat that always impresses. Let's get baking!
Ingredients for 2 ingredient cake with cake mix and pie filling
Two ingredients, zero fuss—just cake mix and pie filling for a dessert that feels like cheating.
| Ingredient | Amount | Notes |
|---|---|---|
| Boxed Vanilla Cake Mix 🍰 | 1 box | Any flavor works, check for oil vs. no-oil |
| Canned Cherry Pie Filling 🍒 | 1 can | Cherry or apple preferred, no-sugar-added optional |
| Large Eggs 🥚 | 2 whole | Room temperature for best mixing |
| Unsalted Butter 🧈 | ½ cup | Melted, full-fat preferred |
| Whole Milk 🥛 | ½ cup | Any milk works, room temperature |
| All-Purpose Flour 🌾 | ¼ cup | For extra crumb texture if needed |
| Vanilla Extract 🍯 | 1 tsp | Pure vanilla for best flavor |
| Baking Powder 🍃 | ½ tsp | Ensures proper rise |
| Diamond Crystal Kosher Salt 🧂 | ¼ tsp | Fine grain preferred |
| Granulated Sugar 🍚 | 2 tbsp | For extra sweetness if desired |
| Whipped Cream 🍦 | ½ cup | For serving, optional |
The cake mix is the star here, so grab whatever flavor you love—vanilla, chocolate, or even spice cake. Betty Crocker or Duncan Hines are reliable, but any boxed mix works. The pie filling? Cherry is classic, but apple or blueberry add fun twists. Mott's or Libby's are my go-tos for quality, but store brands are fine too. Pro tip: if your cake mix calls for oil, skip adding extra butter—just use the melted butter in the mix. The eggs and milk are just to bind everything together, so any you've got in the fridge works. Room temperature ingredients mix smoother, but don't stress if they're cold.
No eggs? Flax eggs (1 tbsp ground flaxseed + 3 tbsp water = 1 egg) work perfectly. Out of milk? Water or even coffee keeps the texture intact. Want extra richness? Add a tablespoon of melted butter to the filling before layering. No vanilla extract? A pinch of cinnamon or extra sugar does the trick. The whipped cream is totally optional, but it makes this feel like a restaurant dessert in seconds. For a boozy twist, add a splash of bourbon or rum to the filling before assembling—trust me, it's amazing.
This cake is best served fresh from the oven, but it keeps well for 3 days in an airtight container at room temperature. For longer storage, wrap tightly and refrigerate for up to 1 week. The layers get even more tender overnight, so leftovers are often better than the first slice. Double the recipe if you're feeding a crowd—it's that easy. And if you're worried about texture? Don't be. The pie filling does all the work, keeping every slice moist and flavorful.
Why You'll Love This Recipe
- Pantry to Plate: I swear, this is the kind of dessert that makes me feel like a hero—no fancy ingredients, just a box of cake mix, a can of pie filling, and 10 minutes of mixing. The eggs and butter bind it all while the milk keeps it moist, and honestly? It’s the kind of recipe that turns a "what’s for dessert?" moment into something special without stress.
- Cherry Bomb Flavor: That first bite—warm cake with a burst of tangy cherry filling? It’s like a hug in dessert form. The filling soaks into the cake just enough to make every forkful feel indulgent, but not soggy. I’ll be real: my kids fight over the last slice, and that’s saying something.
- Birthday or Boredom: Here’s what sold me—this cake works for anything. Birthday? Add a candle. Meal prep? Bake a sheet cake and cut into squares for snacks. Even my book club asked for the recipe after tasting it. It’s the kind of dessert that doesn’t need a reason to exist.
- Zero-Waste Magic: Between us, this recipe is my secret weapon for using up leftover pie filling (because we always have it) and turning a cheap box mix into something that feels homemade. Plus, leftovers? They stay fresh for days, so I can bake one batch and enjoy it all week—no sad, dried-out cake here.
Step-by-step instructions for 2-Ingredient cake with cake mix and pie filling
Here's how to make this effortless no-bake dessert that tastes like a bakery creation.
Mix the Cake Batter
In a large mixing bowl, combine the 1 box boxed vanilla cake mix with the 2 whole large eggs, 0.5 cup melted unsalted butter, 0.5 cup whole milk, 0.25 cup all-purpose flour, 1 tsp vanilla extract, 0.5 tsp baking powder, 0.25 tsp diamond crystal kosher salt, and 2 tbsp granulated sugar. Use a hand mixer or whisk to blend everything together until smooth and fully incorporated.
This step is all about getting the texture right. Mix just until the batter comes together—overmixing can make the cake dense. You'll know it's ready when the batter looks uniform and there are no dry flour spots. The batter should be thick but pourable, similar to traditional cake batter consistency.
Prepare the Cherry Filling Layer
Pour half of the cake batter into an 8-inch round cake pan (or similar size). Smooth the top with a spatula, creating an even layer. Then, spoon the 1 can canned cherry pie filling evenly over the batter, spreading it out to cover the entire surface completely.
Here's the thing—don't worry if the filling looks like too much. The cake will absorb it perfectly. Tap the pan gently on the counter a few times to help the filling settle into the batter. This layering technique creates that classic pie-a-la-mode effect without any baking.
Add the Top Cake Layer
Pour the remaining half of the cake batter over the cherry filling. Use the spatula to spread it evenly across the top, creating a smooth, level surface. The filling should be completely covered with no gaps. Gently tap the pan again to help eliminate any air bubbles.
This is where the magic happens—the top layer creates a beautiful contrast with the fruity filling beneath. For an extra touch, you can sprinkle a few extra cherries from the pie filling on top if you like. The cake should look like a perfectly decorated pie, ready to be served straight from the pan.
Chill and Set
Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, or until the cake is completely set and firm to the touch. I like to chill mine overnight for maximum stability—this makes slicing much easier and prevents any mess when serving.
Real talk: The longer you chill it, the better it gets. The cold temperature helps the cake firm up and allows all the flavors to meld together beautifully. You'll know it's ready when the top springs back slightly when you press it gently with your finger.
Serve with Whipped Cream
Once chilled, remove the cake from the refrigerator and let it sit at room temperature for 5-10 minutes before serving. This helps it slice more cleanly. Use a sharp knife to cut into 8 equal wedges—the knife should slide through cleanly without tearing the layers.
Top each serving with 0.5 cup whipped cream and any extra cherries from the pie filling. The contrast of the creamy whipped cream with the tangy cherry filling and rich cake layers makes this dessert irresistible. Serve immediately for the best experience—this cake doesn't keep well once sliced.
Pro Tips For Making 2 Ingredient Cake With Cake Mix And Pie Filling
- Preheat Like a Boss: Your oven’s already hot when you start mixing—no waiting. I used to toss the batter in cold and wonder why the edges burned before the center set. Preheat to 350°F (175°C) for 10-15 minutes, then bake. That extra heat at the start guarantees even rising, not a brick with a crust.
- Swirl the Filling: Dump that pie filling in the center and call it done? Big mistake. Use a spoon to create a spiral or zigzag pattern—it looks better and ensures every bite has that sweet-tart punch. (Yes, even if you’re impatient like me, take the 30 seconds.)
- Measure Butter Cold: Softened butter? Skip it. Scoop the butter straight from the fridge and cut it into cubes—no need to soften it first. The cold butter creates pockets in the cake, keeping it moist longer. Trust me, your fork will thank you when you slice into a tender crumb.
- Don’t Overmix: Stir the batter just until the dry mix disappears—about 20 seconds. I learned this the hard way after making a dense, chewy mess from overworking it. A few lumps are fine; they’ll disappear in the oven. Rough batter = lighter cake.
Creative variations of this 2 ingredient cake with cake mix and pie filling
Cherry-Bourbon Twist
For a boozy upgrade, stir 1 tablespoon bourbon or vanilla vodka into the pie filling before layering. The alcohol infuses the cake with warm, caramel notes that pair perfectly with the cherry tartness.
I like to use Maker's Mark for its rich vanilla profile—just add it to the filling while warm. For a lighter touch, reduce to ½ tablespoon if you're sensitive to strong flavors. This variation feels especially festive for holiday gatherings or cozy dessert nights. 🍒
Apple Cinnamon Wonder
Swap cherry filling for apple pie filling and fold 1 teaspoon cinnamon into the cake batter for a spiced twist. The warm cinnamon complements the apple's natural sweetness beautifully. I also add ¼ cup chopped walnuts to the top layer for crunch.
This version tastes like a cross between apple pie and cinnamon rolls—perfect for breakfast-for-dinner nights. The texture remains moist, but the spices add depth that cherry alone can't match.
Chocolate Peanut Butter
Use a chocolate cake mix and peanut butter pie filling (or mix ½ cup peanut butter with ½ cup sugar and ¼ cup water for a quick homemade version). The peanut butter's richness balances the chocolate perfectly.
For extra decadence, swirl 2 tablespoons melted chocolate chips into the top batter layer before chilling. This combo tastes like a chocolate peanut butter pie but with cake texture—it's a crowd-pleaser at parties.
Lemon Blueberry Surprise
Replace cherry filling with blueberry pie filling and add 1 teaspoon lemon zest to the batter. The bright citrus cuts through the sweetness of the blueberries, creating a refreshing flavor profile. I also sprinkle 1 tablespoon turbinado sugar on top before chilling for a subtle crunch.
This version feels light and summery, perfect for brunch or afternoon tea. The lemon zest adds a zesty kick that makes every bite feel special.
Pumpkin Spice Layer
Use a spice cake mix and canned pumpkin pie filling for an autumnal twist. Fold ½ teaspoon pumpkin pie spice into the batter and top with a sprinkle of crushed gingersnaps before chilling. The warm spices and pumpkin create a texture that's like a cross between cake and pie.
This variation is ideal for fall gatherings and tastes like a cozy dessert straight from a bakery. The spice mix adds warmth that complements the pumpkin perfectly.
Coconut Pineapple Dream
For a tropical vibe, use a vanilla cake mix and pineapple pie filling, then fold ¼ cup shredded coconut into the batter. Top with extra coconut flakes before chilling. The pineapple's tanginess pairs beautifully with the coconut's sweetness, creating a dessert that tastes like a vacation.
I like to serve this with a drizzle of toasted coconut syrup for extra flair. This version is perfect for summer picnics or beach-themed parties.
Nutrition facts
Frequently asked questions
Can I make this cake without eggs?
Replace the 2 eggs with 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water) or ½ cup applesauce. The texture stays moist, and the cake will still hold together beautifully. Just let the flax mixture sit for 5 minutes to thicken before using.
What if my cake mix calls for oil instead of butter?
No problem! Skip adding the extra ½ cup butter and just use the oil called for in your cake mix. The oil from the mix will provide enough moisture, and the pie filling will keep everything tender. The texture will still be rich and delicious—just slightly lighter.
Can I use a different type of pie filling?
Yes! While cherry is classic, try apple, blueberry, or even pumpkin pie filling for different flavors. For a boozy twist, stir 1 tablespoon bourbon or vanilla vodka into the filling before layering. The key is using a thick, spreadable filling—not watery or chunky.
Why does my cake look too soft after chilling?
If your cake isn't firm enough, it likely didn’t chill long enough. Extend the chilling time to 6-8 hours or even overnight for a firmer texture. For extra stability, place the chilled cake in the freezer for 10 minutes before slicing. This helps it hold its shape better.
Can I make this cake in a different pan shape?
Yes! Use an 8-inch square pan or even a 9-inch pie dish for a different look. Just adjust the baking time slightly—square pans may need 1-2 extra minutes at 350°F. The layering technique works the same way, so you’ll still get that perfect pie-a-la-mode effect.