Desserts
This 2-ingredient cake recipe transforms a simple cake mix and pie filling into a no-bake dessert that requires just one bowl and 15 minutes of hands-off time. The secret lies in the perfect balance of sweet, spiced cake and rich pie filling—no frosting, no fuss, and no baking required.
I developed this recipe during a busy week when I needed dessert without the cleanup, and it became an instant family favorite. The magic happens when you combine the cake mix with just enough water to form a thick batter, then fold in your favorite pie filling.
The mixture sets in the fridge, creating layers of moist cake and fruity filling that taste like a bakery dessert. No special equipment is needed—just a mixing bowl and patience (though the waiting is worth it).
What you end up with is a rich, layered cake that’s perfect for celebrations or spontaneous cravings. The texture is dense yet tender, with pockets of pie filling that melt into every bite. Best of all, it’s customizable—use apple, cherry, or even pumpkin pie filling for endless variations.
No oven? No problem. This recipe delivers restaurant-quality results with minimal effort, making it ideal for last-minute gatherings or when you’re craving something sweet without the work. Let’s get started!
Ingredients for 2 ingredient cake with cake mix and pie filling
Two ingredients, zero oven, maximum flavor—this no-bake cake is dessert magic in one bowl.
| Ingredient | Amount | Notes |
|---|---|---|
| Vanilla Cake Mix 🍰 | 1 box | Any brand, spice cake mix preferred |
| Vanilla Pie Filling 🍒 | 1 can | Or your favorite flavor (apple, cherry, etc.) |
| Water 💧 | ½ cup | Room temperature preferred |
| Unsalted Butter 🧈 | ¼ cup | Melted, full-fat for best texture |
| Granulated Sugar 🍚 | ¼ cup | Optional for extra sweetness |
| Vanilla Extract 🌿 | 1 tsp | Pure vanilla for authentic flavor |
| Salt 🧂 | ¼ tsp | Kosher or sea salt |
| Heavy Whipping Cream 🥛 | ½ cup | Optional for creamier texture |
| Powdered Sugar 🍚 | 2 tbsp | For dusting (optional) |
The cake mix is the star here, but not all brands play nice. Betty Crocker or Duncan Hines spice cake mixes work best—they’re sturdy enough to hold the filling. If you’re using a vanilla mix, add an extra teaspoon of vanilla extract to deepen the flavor. For pie filling, canned is fine, but homemade tastes like a bakery secret. The filling should be thick but pourable—if it’s too runny, drain excess juice. I always grab the premium canned fillings from Trader Joe’s; they’ve got way more flavor than the basic store brands.
No cake mix? Boxed brownie mix works too—just add an extra tablespoon of water. Out of pie filling? Applesauce or jam in a pinch (reduce with a little cornstarch to thicken). The butter is non-negotiable for that rich texture—don’t skip it, even if you’re watching calories. Want it extra moist? Add the heavy whipping cream and fold it in last. The powdered sugar is optional but gives that bakery-dust look. If you’re feeling fancy, mix in a splash of vanilla almond milk instead of water for a subtle twist.
This cake sets in the fridge, so plan ahead—it needs at least 4 hours (overnight is best). Store leftovers in an airtight container for up to 5 days, though it’s usually gone in hours. If you’re prepping for a party, double the recipe—it’s that good. The texture gets even better after sitting overnight, so make it the night before. Pro tip: Press plastic wrap directly on the surface before refrigerating to prevent a skin from forming.
Why You'll Love This Recipe
- No Mixing Madness: I swear, this cake comes together faster than my coffee brews—just dump the dry mix, stir in water, and swirl in that pie filling. The kids can help (and won’t complain about the mess).
- Sweet Swirl Magic: That pie filling isn’t just filling—it’s a gooey, caramelized surprise in every bite. The warm vanilla cake soaks it up like a sponge, turning simple ingredients into something dangerously addictive.
- Birthday to Brunch: Too good for a special occasion but too easy for a Tuesday. Serve it at a party, pack slices for lunch, or eat it straight from the pan—no judgment here.
- Pantry Goldmine: You’re already stocked for this. Cake mix, pie filling, butter, sugar—no last-minute grocery runs. And if you bake a double batch? Leftovers taste even better the next day.
Step-by-step instructions for 2-Ingredient cake with cake mix and pie filling
Here's how to create a luscious, no-bake cake that requires just two main ingredients and minimal effort.
Mix the Cake Batter
In a large mixing bowl, combine the 1 box vanilla cake mix with the 0.5 cup water, 0.25 cup melted unsalted butter, 0.25 cup granulated sugar, 1 tsp vanilla extract, and 0.25 tsp salt. Use a sturdy spoon or electric mixer to stir until the batter is completely smooth and free of lumps.
This step is crucial for achieving the perfect texture. The batter should be thick but pourable—like a slightly runny cake batter. If it's too thick, add 1 tablespoon of water at a time until it reaches the right consistency. You want it to flow easily but still coat the back of the spoon.
Add the Pie Filling
Open the 1 can vanilla pie filling and pour it directly into the mixing bowl with the cake batter. Stir thoroughly until the pie filling is fully incorporated and the mixture is completely uniform in color. The batter will become slightly thicker and more vibrant as the filling blends in.
Here's the thing—this is where the magic happens. The pie filling adds moisture and flavor while keeping the cake tender. Don't worry if the batter looks like it has too much filling; trust the process. The cake will hold together beautifully once it sets.
Pour and Chill
Pour the batter into a 9-inch round cake pan (or your preferred pan size) that has been lightly greased with butter or lined with parchment paper. Tap the pan gently on the counter a few times to release any air bubbles that may have formed during mixing.
Cover the pan with plastic wrap and refrigerate for at least 4 hours or until the cake is fully set. I like to let mine chill overnight for an even firmer texture. You'll know it's ready when the top feels firm to the touch and doesn't spring back when pressed gently.
Add the Cream Layer (Optional)
If you're using the 0.5 cup heavy whipping cream, whip it with 2 tbsp powdered sugar until soft peaks form. Spread this layer evenly over the chilled cake before serving. The cream adds a luscious, cloud-like texture that contrasts perfectly with the dense cake.
For a more decadent touch, you can also dust the top with additional powdered sugar or garnish with fresh fruit. This step is entirely optional but takes your no-bake cake to the next level. Serve immediately or store covered in the refrigerator for up to 3 days—if it lasts that long!
Pro Tips For Making 2 Ingredient Cake With Cake Mix And Pie Filling
- Bake Until Slightly Underdone: This cake’s magic happens when it’s just set in the middle—about 2-3 minutes shy of the box’s time. The residual heat finishes cooking while the filling stays gooey. I learned this the hard way after cutting into a dry brick of cake. Pull it when the edges spring back slowly, not instantly.
- Melt Butter First: Cold butter in the batter? Nope. Melt it first—room temp or microwave—so it blends smoothly with the filling. I used to eyeball it, but now I measure ¼ cup melted butter (about ½ stick) and mix it directly into the pie filling before folding it into the batter. This keeps the texture light, not dense.
- Skip the Extra Water: The box says “add water,” but the pie filling’s already wet. Use only what’s in the filling’s can (or jar)—no extra liquid. I was skeptical until I tried it; the cake stays moist without turning gummy. If your filling’s thick, stir it first to loosen it up.
- Layer Filling in the Center: Don’t spread the filling all the way to the edges—it’ll leak out while baking. Spoon it into a well in the center, then swirl it gently with a knife. This keeps the cake intact and the filling where it belongs. Yes, it looks messy, but it works every time.
Flavor customization for this recipe
Vanilla-Cherry Fusion
Swap the vanilla pie filling for cherry to create a classic twist that tastes like a bakery slice. The tartness of the cherries cuts through the richness of the cake mix beautifully.
I like to add ½ teaspoon almond extract to the batter for a subtle nutty depth that pairs perfectly with the fruit. Serve with a dollop of whipped cream and a sprinkle of crushed amaretto cookies for extra indulgence. 🍒
Apple Cinnamon Delight
Use apple pie filling for a cozy, spiced flavor profile that feels like autumn in every bite. Boost the warmth by mixing ½ teaspoon ground cinnamon and ¼ teaspoon nutmeg directly into the cake batter.
Top with a caramel drizzle (simmer ¼ cup heavy cream with 2 tablespoons brown sugar until thickened) for a restaurant-quality finish. This version is perfect for brunch or dessert with coffee.
Pumpkin Spice Twist
For a fall-inspired treat, combine pumpkin pie filling with the cake mix for a moist, spiced cake with creamy pumpkin flavor. Add ½ teaspoon pumpkin pie spice to the batter and fold in ¼ cup chopped pecans for texture.
The result is a dense, flavorful cake that tastes like a cross between a pie and a bundt cake. Garnish with toasted pecans and a dusting of powdered sugar for a festive touch. 🎃
Lemon Blueberry Zing
Brighten up your cake with lemon pie filling and a splash of blueberry compote (simmer ½ cup frozen blueberries with 1 tablespoon honey until thickened). Fold both into the batter for a citrusy, fruity explosion.
Add 1 tablespoon lemon zest to the batter for extra zing. This version is lighter and perfect for summer gatherings—serve chilled with a scoop of vanilla ice cream.
Chocolate Peanut Butter
For a decadent twist, use chocolate pie filling (or melted chocolate pudding mixed with peanut butter) in place of vanilla. Stir in ¼ cup crushed peanut butter cookies or chopped peanuts for crunch.
Top with a peanut butter drizzle (melt 2 tablespoons peanut butter with 1 tablespoon honey) for a no-bake dessert that tastes like a Reese’s dream. This is a crowd-pleaser for chocolate lovers! 🍫
Seasonal Variations
Swap flavors based on the season: peach pie filling for summer, pecan pie filling for fall, or cranberry orange for winter. For holiday versions, add orange zest and candied ginger to the batter when using cranberry filling.
The key is balancing the pie filling’s sweetness with complementary spices or extracts—experiment to find your favorite combo! 🌟
Nutrition facts
Frequently asked questions
Can I make this cake without pie filling?
The pie filling is essential for the signature texture and flavor, but you can substitute with ½ cup applesauce or ¼ cup jam mixed with 1 tablespoon cornstarch to thicken. For best results, use a flavor that complements the cake mix—like chocolate pudding for a brownie-style twist. Just reduce the water slightly if using thicker substitutes.
Why does my cake look like it didn’t set properly?
This usually happens if the cake didn’t chill long enough or the batter was too thin. For a firmer texture, refrigerate for 6-8 hours or overnight. If the batter was runny, try adding 1 extra tablespoon of cake mix next time. The cake should hold its shape when gently pressed—if it jiggles, it needs more time!
Can I use a different type of cake mix?
Yes! Any spice or vanilla cake mix works best—like Betty Crocker or Duncan Hines. For a brownie-like texture, try a chocolate cake mix with chocolate pudding instead of pie filling. Just adjust the water slightly if the mix has different instructions. Avoid gluten-free mixes unless labeled for no-bake recipes, as they may not set as firmly.
How do I make this cake in a different pan shape?
Use a 9-inch round or square pan for best results, but you can adapt to other sizes by adjusting chilling time. For a loaf pan, reduce chilling to 3-4 hours (it’s thinner). For a 10-inch pan, increase to 6-8 hours. Always grease the pan well and press plastic wrap directly on the surface to prevent drying. The cake will spread slightly, so don’t overfill!
Can I add mix-ins like nuts or chocolate chips?
Fold in ½ cup chopped nuts (walnuts, pecans) or ½ cup chocolate chips after mixing the batter. For extra richness, use white chocolate chips or peanut butter chips. Just don’t overmix—stir gently to avoid breaking up the texture. This works especially well with chocolate pie filling or pecan pie filling.