Desserts
This 2-ingredient cake transforms boxed cake mix into a moist, layered masterpiece using just pie filling—no extra eggs, oil, or fuss. The secret lies in sealing the batter with foil mid-bake, which traps steam and creates those coveted tender layers you’d expect from scratch.
I’ve perfected this shortcut over years of baking for busy weeknights when I craved something impressive without the effort.
The magic happens when you mix the cake batter and pie filling together, then bake it in a single layer before sealing it with foil for the last 10 minutes.
This method ensures moistness without drying out, and the pie filling adds bursts of flavor in every bite—whether you use apple, cherry, or even pumpkin. No special equipment or advanced skills required, just a standard mixing bowl and oven.
By the time it comes out of the oven, you’ll have a cake with a golden crust and a velvety interior, all thanks to the foil trick that keeps it from overbaking.
The pie filling swirls through the layers, creating pockets of sweetness that make this dessert feel like a bakery creation. It’s the kind of recipe that turns a simple boxed mix into something special with minimal effort.
Perfect for birthdays, potlucks, or even a spontaneous dessert craving, this cake comes together in under 30 minutes and requires almost no cleanup. The best part?
You can customize it with your favorite pie filling flavors or even add a sprinkle of powdered sugar on top for extra flair. Let’s get baking!
Ingredients for 2 ingredient cake with cake mix and pie filling
Two simple staples transform boxed cake mix into restaurant-worthy layers—no extra effort required.
| Ingredient | Amount | Notes |
|---|---|---|
| Boxed Vanilla Cake Mix 🍰 | 1 box | Any flavor works, but vanilla is classic |
| Canned Pie Filling 🍏🍒 | 1 can | Apple, cherry, or pumpkin preferred |
| Large Eggs 🥚 | 2 whole | Required by cake mix instructions |
| Water 💧 | 1 cup | Room temperature preferred |
| Vegetable Oil 🫒 | ½ cup | As specified on cake mix box |
| Aluminum Foil 📄 | 1 sheet | For sealing during baking |
| Powdered Sugar 🍚 | ¼ cup | Optional for garnish |
The cake mix is non-negotiable here—stick with a reliable brand like Betty Crocker or Duncan Hines. I always grab the supermarket store brand when I'm on a budget, but the name brands have slightly better texture. The pie filling? Canned is perfect—no need to make it from scratch. Look for no-sugar-added varieties at Trader Joe's if you want a lighter option. The eggs and oil should match exactly what's printed on the cake mix box—don't eyeball it. For the foil, heavy-duty aluminum foil works best to prevent tearing during baking.
No eggs? Flax eggs (2 tbsp ground flaxseed + 6 tbsp water) work in a pinch, but the texture won't be quite as tender. Short on oil? Unsweetened applesauce at half the amount keeps it moist. Using a different cake mix flavor? Chocolate works great with cherry filling, but avoid spice cakes—they clash with the sweetness. The pie filling can be homemade if you prefer, but canned is foolproof. Want extra flavor? Mix in 1 tsp vanilla extract or 1 tbsp lemon juice with the filling before adding to the batter.
The cake mix keeps 12 months in the pantry, but once opened, use within 3 months. Pie filling lasts 1 year unopened, 6 months after opening. For best results, preheat your oven to 350°F and grease your pan well. The foil-sealed method means you can bake straight from the fridge—just add 5-10 extra minutes if the batter's cold. Store leftovers covered at room temperature for 2 days or in the fridge for 5 days. Freeze slices wrapped in plastic for 3 months—they reheat beautifully.
Why You'll Love This Recipe
- No-Mess Mixing: I swear by the "dump-and-stir" method here—just crack those eggs right into the box, pour in the oil and water, and fold in the pie filling. The cake mix does all the heavy lifting while you’re still debating what to watch on TV.
- Filling So Good: Honestly, the contrast of that fluffy vanilla cake with the gooey pie filling is ridiculously satisfying. I’ve tried apple, cherry, and blueberry—each one turns this into a totally different dessert without extra effort.
- Party in a Box: This is my go-to for birthdays, potlucks, or even a last-minute dessert. Serve it warm with ice cream, slice it for a crowd, or pack individual portions for lunches. The pie filling keeps it exciting, but the cake mix keeps it simple.
- Pantry Magic: Between us, this recipe is my budget-friendly secret weapon. You’re using ingredients you likely already have, and the leftovers? They stay moist for days. I’ve reheated slices in the microwave for breakfast—yes, really—and they were still delicious.
Step-by-step instructions for 2-Ingredient cake with cake mix and pie filling
This foolproof method delivers perfectly moist layers every time—no fancy skills required.
Prepare the Cake Batter
In a large mixing bowl, combine the 1 box boxed vanilla cake mix, 2 whole large eggs, 1 cup water, and ½ cup vegetable oil. Using an electric mixer on medium speed, beat everything together for 2 minutes until smooth and fully incorporated. You'll notice the batter looks slightly thicker than typical cake batter—this is perfect for our foil-sealing technique.
Here's the thing—don't overmix. Once the batter is just combined (about 1 minute 30 seconds), stop mixing. Overmixing develops gluten, which can make the cake slightly tough. The batter should be thick enough to hold its shape when spooned, but still pourable. If it looks too thick, add 1 tablespoon water at a time until it reaches the right consistency.
Layer the Cake and Pie Filling
Preheat your oven to 350°F and grease a 9x13-inch baking dish (or use the one you plan to bake in). Pour half of the prepared batter into the dish and spread it evenly across the bottom. This first layer needs to be about ½-inch thick—use a spatula to smooth it out.
Next, carefully spoon half of the canned pie filling (about ¾ cup) over the batter layer. Don't worry about perfect distribution—the filling will spread slightly as it bakes. Then pour the remaining batter over the filling, spreading it evenly to cover completely. The top layer should be smooth and level. This layering creates those beautiful swirled patterns when baked.
Seal with Aluminum Foil
Here's where the magic happens: cover the baking dish completely with the 1 sheet aluminum foil, pressing it down firmly around all edges to create an airtight seal. This foil trap keeps all the moisture from the pie filling inside the cake during baking, resulting in that signature moist texture we're after. Make sure there are no gaps—even a small opening can let steam escape.
Place the foil-covered dish in the preheated oven and bake for 40-45 minutes. You'll know it's done when the top springs back when gently pressed (no indent remains) and a toothpick inserted comes out clean. The cake should be golden brown around the edges but still slightly underdone in the center—it'll finish cooking as it cools.
Cool and Serve
Remove the cake from the oven and carefully lift off the foil. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely. This cooling period is crucial—it allows the cake to set properly and prevents it from becoming gummy. While it cools, you'll notice the filling has beautifully swirled through the cake layers.
Once completely cool, dust the top with ¼ cup powdered sugar for a classic presentation. You can serve it at room temperature or slightly warmed in the microwave for 10-15 seconds if you prefer. Each slice should have that perfect balance of tender cake and fruity filling—no dry edges or crumbly texture here. The foil-sealing method guarantees that moist result we all love.
Pro Tips For Making 2 Ingredient Cake With Cake Mix And Pie Filling
- Grease the Pan Right: Use about 2 tablespoons of vegetable oil to coat the bottom and sides of your pan—don’t just drizzle. I learned this the hard way when my first attempt stuck like glue, and scraping it out felt like an archaeological dig. A well-oiled pan means easy release, no crumbs left behind, and a cake that slides out clean.
- Swirl the Filling Fast: Drop spoonfuls of pie filling directly into the batter before baking, then swirl with a knife as soon as you pour it in. Waiting until later means the filling sinks to the bottom, and you end up with a sad, one-sided dessert. Work quick—this isn’t a precision job, but it makes all the difference.
- Skip the Extra Water: Stick to the water measurement on the box—no need to "fix" the batter if it looks thick. I used to add extra water to "help" the mix, but it made the cake dense and gummy. The box knows what it’s doing; trust it.
- Bake Until Golden: Pull the cake out when the edges are set and the top springs back when pressed lightly—but don’t wait for it to turn deep brown. Overbaking turns this easy dessert into a dry brick. A toothpick with a few moist crumbs? Perfect. A toothpick with cake and a charred crust? Too far.
Dietary considerations for this 2 ingredient cake with cake mix and pie filling
Gluten-Free Adaptations
For a gluten-free version, swap the boxed cake mix for a 1:1 gluten-free vanilla cake mix like King Arthur or Bob's Red Mill. These mixes require the same 2 eggs, 1 cup water, and ½ cup oil—just follow the package instructions for any adjustments.
The foil-sealing method still works perfectly, ensuring moisture. Serve with your favorite gluten-free pie filling (check labels for cornstarch thickeners). 💪
Dairy-Free Options
Skip the powdered sugar garnish or use confectioners' sugar made with cane sugar (like Domino brand). For the filling, choose dairy-free pie fillings such as apple or cherry (most canned versions are dairy-free).
If your cake mix calls for milk, replace it with 1 cup unsweetened almond milk or oat milk. The texture remains just as tender with these swaps.
Lower Sugar Swaps
Opt for no-sugar-added pie filling (like Trader Joe's or Smucker's unsweetened varieties) to cut refined sugar. For the cake mix, check for reduced-sugar options (some brands offer versions with 30-50% less sugar).
If using a standard mix, reduce the pie filling to ½ cup to balance sweetness. The foil-sealing trick keeps the cake moist even with less sugar.
Allergy-Friendly Notes
For nut allergies, ensure your oil is refined (like vegetable or canola oil) and avoid fillings with almonds. If egg-free is needed, replace the 2 eggs with 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water).
Always double-check labels—some cake mixes contain dairy or soy. The foil method works for all adaptations, preserving that signature moist texture. ✨
Keto Considerations
This recipe isn’t keto-friendly as written, but you can adapt it! Use a low-carb cake mix (like Betty Crocker Gluten-Free Keto) and a sugar-free pie filling (like chocolate or berry).
Replace the oil with ½ cup unsweetened applesauce for fewer carbs. The foil-sealing technique still applies—just bake until a toothpick comes out clean (usually 35-40 minutes).
Nutrition facts
Frequently asked questions
Can I use any cake mix flavor with pie filling?
Yes, but some pair better than others! Vanilla and white cake mixes work perfectly with any pie filling, while chocolate pairs wonderfully with cherry or raspberry. Avoid spice cakes (like carrot or pumpkin) or lemon—these can clash with the sweetness of the filling. For best results, stick with vanilla or white for that classic dessert feel.
What if I don't have aluminum foil?
No problem! Use a tight-fitting lid (like a baking dish cover) or even heavy-duty plastic wrap pressed firmly against the edges. The key is creating an airtight seal to trap moisture—just ensure no steam escapes. If nothing else works, bake uncovered for 30 minutes first, then cover loosely with foil for the last 10-15 minutes.
How do I fix a cake that's too dry?
If your cake turns out dry, it likely didn't trap enough moisture. Next time, bake it 5 minutes longer with foil sealed—the filling needs time to infuse. For immediate fixes, brush warm cake slices with a simple syrup (equal parts sugar and water, heated until dissolved) or serve with extra pie filling on top. The foil-sealing trick is critical for moisture!
Can I make this cake in a bundt pan?
Grease the bundt pan well, then layer half the batter, half the filling, and top with the remaining batter. Bake for 35-40 minutes—the smaller surface area means it cooks faster. The foil-sealing method still applies! Just remove the foil after 25 minutes—bundt cakes bake through faster than sheet pans.
What's the best pie filling for this recipe?
Classic choices are apple, cherry, or pumpkin—these blend beautifully with cake. For extra flavor, try blueberry or strawberry. Avoid fillings with large chunks (like peach) unless you prefer texture surprises. The key is a smooth, spreadable consistency so it swirls through the cake. Canned fillings work perfectly—no need to make it from scratch!