You Won’t Believe How Easy This 3 Ingredient Cake With Pie Filling Is
When you need a dessert fast and you don’t feel like pulling out half the pantry or washing three bowls, this 3 ingredient cake with pie filling recipe shows up and does its job every time. One box of cake mix, one can of pie filling, and a few eggs. That’s it. I’ve made this more times than I can count, for everything from casual get-togethers to those “oh great, I forgot dessert” moments. It’s a simple shortcut that respects your time and your budget, yet still delivers a cake people happily go back for.
If you’re looking for a quick, reliable dessert that doesn’t require a grocery run or a sink full of dishes, this 3-ingredient cake fits the bill. It’s easy enough for a weeknight, yet dependable enough to serve when company’s coming and you don’t want to overthink dessert.
This recipe uses a boxed cake mix, a can of pie filling, and eggs. That’s the whole list. I didn’t invent the idea. I found it while doing a little online “research,” but I did test it, tweak it, and make it practical enough to actually recommend.
After trying several cake mix and pie filling combinations, I can say this works consistently well. The cake bakes up moist, flavorful, and surprisingly sturdy. And because cake mixes and pie fillings often go on sale, it’s one of those rare desserts that’s both easy and budget-friendly. Whether you bake often or only when you have to, this one earns its spot.
Why This 3‑Ingredient Cake Works Every Time
This recipe looks almost too simple, but there’s solid logic behind it.
The boxed cake mix already contains the dry ingredients and leavening. The pie filling adds moisture, sweetness, and flavor in one step. The eggs bind everything together and give the cake structure.
That balance is why this cake bakes up reliably moist without extra steps or guesswork. It’s also why you can ignore the instructions on the back of the cake mix box and trust the method instead.
Step-by-Step Guide to Making 3-Ingredient Cake
If you can open a box and crack an egg, you’ve got this. Here’s how to make this 3 ingredient cake with pie filling, step by step.
What You’ll Need
- 1 boxed cake mix (any flavor)
- 1 can of pie filling (any flavor)
- 3 eggs
That’s the full list. No oil. No water. No extra bowls hiding in the fine print.
How to Make It
- Mix everything together. Add the cake mix, pie filling, and eggs to a large bowl.
- Stir until combined. Use an electric mixer or a sturdy whisk. You’re not looking for perfection. Just a smooth, well-mixed batter.
- Pour into your pan. Bundt pan, loaf pan, 9×13, whatever you’ve got. Greased, of course.
- Bake at 350°F. Plan on 25–30 minutes, then check with a toothpick. When it comes out clean, you’re done.
That’s it. No tricks. No special timing. Just a solid, reliable cake.
The first time I made this, I used a white cake mix and a can of peach pie filling I already had on hand. The cake came out moist, lightly sweet, and disappeared faster than I expected. Even my dessert-loving (and fairly opinionated) husband asked when I’d be making it again.
You’ll find the complete printable recipe card below.
How to Mix and Match Cake and Pie Fillings
This is where the recipe really earns its keep. Once you understand the basic formula of this 3 ingredient cake with pie filling, you can adapt it to whatever you already have or whatever happens to be on sale.
Start with the cake mix aisle. Most standard boxed cake mixes work well here, which means you’re free to choose based on flavor, occasion, or price. When cake mixes are discounted, this recipe becomes especially budget-friendly.
Some reliable options:
- White Cake Mix
- Yellow Cake Mix
- Triple Chocolate Fudge Cake Mix
- Lemon Supreme Cake Mix
- Carrot Cake Mix
- Strawberry Supreme Cake Mix
- Spice Cake Mix
You don’t need to chase novelty. Classic flavors tend to give the most predictable results.
Now for the pie filling. This is where most of the flavor and moisture come from, so think of it as doing the heavy lifting.
Common pie filling options that work well:
- Strawberry Pie Filling
- Apple Pie Filling
- Peach Pie Filling
- Blueberry Pie Filling
- Lemon Creme Pie Filling
- Cherry Pie Filling
- Pumpkin Pie Filling
If you’re unsure where to start, pair lighter cake mixes with fruit fillings and richer cake mixes with spiced or pumpkin fillings. Beyond that, it’s hard to go wrong. The combinations are flexible, forgiving, and easy to repeat or change up next time.
3-Ingredient Cake Variations You’ll Love
If you’d rather not experiment right out of the gate, here are some tried-and-true 3 ingredient cake with pie filling combinations that never disappoint.
White cake mix + peach pie filling + 3 eggs
Light, mildly sweet, and easy to dress up or leave plain. This one works just as well for a casual weeknight dessert as it does for a summer gathering.
Carrot cake mix + pumpkin pie filling + 3 eggs
A richer, spiced cake that feels right for fall, potlucks, or anytime you want something a little more substantial without extra effort.
Spice cake mix + apple pie filling + 3 eggs
Comfort food in cake form. If you like the flavors of apple pie, this combination won’t disappoint.
Once you’ve made one or two of these, it’s easy to branch out. Stick with flavors you already enjoy, use what’s on sale, and don’t overthink it. This recipe is forgiving by design and that’s part of its appeal.
Pan Options (So You Can Use What You Have)
One of the nicest things about this cake is how flexible it is. You don’t need a special pan or a last-minute store run. If it holds batter and fits in your oven, you’re probably good.
- Bundt pan: Great when you want a cake that looks intentional without adding frosting or fuss. A simple dusting of powdered sugar does the job.
- 9×13 pan: The most practical option for potlucks, casual get-togethers, or nights when you just want to cut, serve, and move on.
- Loaf pans: Ideal for smaller households, sharing with neighbors, or stashing one in the freezer for later.
- Muffin tins: Perfect for portion control or grab-and-go treats. They bake faster, so start checking early.
Same batter. Same oven temperature. The only thing that changes is bake time. Just keep an eye on it and trust the toothpick test.
Easy Ways to Customize (Without Complicating Things)
This cake is simple on purpose, but that doesn’t mean it has to feel plain. A few small add-ins or finishes can nudge it from “weeknight easy” to “yes, I meant to make this,” depending on what you need.
- For a softer, richer crumb: Stir in ½ cup sour cream or ¼ cup vegetable oil. This is especially helpful if you’re baking a day ahead or using a drier cake mix.
- To boost flavor: A teaspoon of vanilla, almond extract, or cinnamon adds depth without changing the simplicity of the recipe.
- For texture: Fold in chopped nuts, chocolate chips, or dried fruit. Think walnuts with spice cake or chocolate chips with cherry filling. Easy pairings that make sense.
- To clean up the look: A quick dusting of powdered sugar or a simple glaze (powdered sugar + a splash of milk or lemon juice) makes the cake look finished in about two minutes.
- For serving: Warm slices with whipped cream, berries, or vanilla ice cream turn this into an easy dessert-for-company option.
None of this is required. The cake works just fine on its own. These are simply ways to match the cake to the occasion: low effort when you want it, no pressure when you don’t.
Storage, Freezing, and Leftovers That Still Taste Good
This cake keeps surprisingly well, which makes it practical beyond day one.
- Room temperature: Cover it well and it’s good for about two days.
- Refrigerator: If your kitchen runs warm, refrigerate it and plan on up to five days.
- Freezer-friendly: Slice first, wrap individual pieces well, and freeze. Perfect for those “something sweet would be nice” moments later on.
- Reheating tip: A short warm-up brings the texture right back, especially with fruit-based fillings. Ten to fifteen seconds is usually plenty.
Quick Reminder Before You Bake
A few things to keep in mind so your cake turns out every time:
- Use canned pie filling. Fresh fruit in syrup or purée won’t give the same texture or consistency.
- Ignore the box directions. This recipe doesn’t need them.
- Watch your bake time. Pull the cake as soon as a toothpick comes out clean.
That’s it. Follow these simple rules, and your 3 ingredient cake with pie filling will come out perfectly every time.
3-Ingredient Cake with Pie Filling
Ingredients
- 1 15.25 oz box cake mix (any flavor, see Notes below)
- 1 20 oz can pie filling (about 2 1/3 cups, any flavor)
- 3 large eggs
Instructions
- Preheat oven to 350°F. Grease and flour your choice of pan. Bundt, loaf, 9×13, or muffin tin all work.
- In a large mixing bowl, combine cake mix, pie filling, and eggs. If using, add sour cream or vegetable oil (see Notes). Mix until smooth.
- Pour batter into prepared pan and smooth the top.
- Bake 25–30 minutes (less for muffins), checking with a toothpick. Pull it as soon as it comes out clean. Don’t overbake.
- Cool for 10 minutes in the pan, then transfer to a platter.
- Optional: Dust with powdered sugar, drizzle with a quick glaze (powdered sugar + splash of milk or lemon juice), or serve with ice cream or berries.
Notes
- Ignore the directions on the back of the cake mix box. This method works better.
- Use pie filling, not fresh fruit in syrup or purees, for consistent texture.
- Pumpkin cakes work best with canned pumpkin pie filling, not plain pumpkin puree.
- Optional: ½ cup sour cream or ¼ cup vegetable oil can be added for extra moisture, but neither is required for a great cake.
- Baking times vary slightly by pan size: muffins bake faster, bundt and loaf pans take a little longer.
Nutrition
Frequently Asked Questions
Can I use fresh or frozen fruit instead of pie filling?
For best results, stick to canned pie filling. Fresh or frozen fruit adds extra water, which can make the cake too moist and affect baking time. If you want to experiment, reduce added liquids and be prepared for a different texture.
Can I add oil or sour cream?
Yes, but only one, not both. Either ½ cup sour cream or ¼ cup vegetable oil can make the cake a bit more moist, but neither is required. If you’re following the classic recipe, skip both for the simplest, most reliable results.
What pan should I use?
Bundt pans look fancy with minimal effort, loaf pans are great for gifting or freezing, 9×13 pans are perfect for potlucks, and muffin tins give quick grab-and-go portions. Same batter, same oven temp. Just watch baking times.
How do I know when it’s done?
Use a toothpick! Pull it as soon as it comes out clean. Overbaking dries it out. Muffins will take less time; bundts and loaf pans may need a few extra minutes.
Can I freeze this cake?
Yes! Slice first, wrap pieces individually, and freeze. A short warm-up restores the texture nicely, especially for fruit-based fillings.
What if my pie filling is slightly larger or smaller than 20 oz?
A little variation is fine, but stick close to 2 1/3 cups. Too much liquid can make the cake overly moist and affect bake time, as one reader discovered with a 21 oz can.
Question: What’s your favorite cake and pie filling combination? Share your go-to mashup in the comments.
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I used a white cake mix and blackberry pie filling. It was delicious! Frosted it with white frosting. So moist!
It makes me want to scream whenever people make negative comments saying that the cake wasn’t good, whenever THEY DIDN’T FOLLOW THE DIRECTIONS IN THE FREAKING RECIPE!!! Good lord! It is bad enough not to follow the recipe, but then post negative comments criticizing the results of a recipe YOU DIDN’T FOLLOW?!!! Just beyond idiotic!!!
I have not tried the recipes yet, but I think the price references to Amazon are a mistake. No one reading this website will pay $30 for a can of pie filling. Weel, not me, anyway. you might want to republish with corrections.
Thanks for pointing that out, DLM. I can see how that would look confusing at first glance.
Those Amazon links aren’t meant to suggest anyone should pay $30 for a single can of pie filling. They’re packs of 8 (21-ounce cans), which works out to a little over $4 per can. The links are there mainly as a visual reference so you know exactly what you’re looking for. Most people will want to grab a single can at their local grocery store instead.
If you do give the recipe a try, I’d love to hear how it turns out for you. Please report back!
I don’t buy eggs. Can anything else be used?
Hi June, you can try one of these common egg replacements used for baking:
flax egg” (1 tbsp ground flax + 3 tbsp water)
applesauce (1/4 cup unsweetened)
mashed ripe banana (1/2 medium banana)
This was perfect for the Thanksgiving dessert buffet – yellow gluten-free cake mix, can of pie filling, eggs and oil–I added a tbsp of pumpkin spice seasoning and a 1/2 tsp of almond extract. Baked in a bundt pan which I dusted with cinnamon after spraying with oil. Great seasonal vibe–next time I’ll add some pecans for a little more texture (not crazy about GF baked goods but necessary for family gatherings).
I made this before with yellow cake and blueberry pie filling in 4 small cake pan, ~6”. Perfect for freezing for small cakes as needed. BUT TODAY i screwed it up. Decided a loaf pan would be a good idea. Added a little oil as mentioned in recipe, for moisture. Used a chocolate cake mix and cherry pie filling. Yum! LOAF PAN was a mistake, plus the cake was too moist. The filling was 21 oz instead of 20, one of the eggs was big, so the whole thing took FOREVER to bake, over an hour and still too moist. I covered with foil after first 45 min. Anyway, despite being a bit TOO MOIST, it is delicious and can be eaten with a fork. Next time i’ll go back to cake pans and leave out the oil. Love this recipe.
I used a yellow cake mix/3 eggs/lemon pie filling and topped it off with some confection sugar and lemon juice, so wonderful
This was EXACTLY what I was looking for! TU. I made a chocolate cherry cake version of this recipe for Sunday Potluck! It was a huge hit! I was wondering if it could be expanded into using different pie filling combinations… and here you are… absolutely PERFECT!
Hi Mary
I am a huge fan and have been for many years-I am 81 now, so it is really M.A.N.Y. years. Your recipes and tips and advice and common sense have been a source of encouragement when I needed it. Thank You!!!
The can of pumpkin pictured is plain puree but directions are clear and specify to use pumpkin pie filling.
So disregard the picture-right? Again thank you for all your efforts to make our lives better.
God Bless You.
Judy
I’ve discovered a key lime pie filling. Going to try this with a lemon cake mix! Thank you so much for these wonderful recipes. These are just in time for the holidays!!
Hi! I have all the ingredients to make this cake except the sour cream……would Greek yogurt be okay to use as a substitute? Thanks!
Yes that would be a reasonable but not equal substitute.
Sorry but am not impressed. I used a French vanilla cake mix, 1/4 c. oil, 3 eggs and frozen fruit I thawed & mashed. Added a little sugar because it was unsweetened. The cake is way too moist
The recipe is not adaptable to substituting the canned pie filling with “frozen fruit with a little sugar”. The recipe does not call for oil. It’s not fair to give a recipe 2 stars when you don’t follow the recipe, is it? I encourage you to try again, but this time follow the instructions exactly using canned pie filling and leave out the oil. I “Way too moist” would result from the water in the frozen fruit and the oil.
Mary – your recipe is great – Di took way too may liberties – and it didn’twork. You’re right – follow the directions a bit more closely!!!
Because you didnt follow the recipe!! So you cannot say not impressed when you totally changed it. Pie filling and frozen fruit with sugar is not the same. When subbing ingredients go for those more closely the same and that wasnt it!!easy and good. my go to is usually spice cake mix or devils food with a can of pumpkin puree which always turns out great and then I vary the topping – caramel sauce or powdered sugar or melted choc chips or fresh fruit. This was just as easy.
It’s best to stick to canned pie filling as it has the thick ‘gel’ or filling. Using something frozen has water in it. I used Spice cake mix/canned apple pie filling, 1/4 cup oil, 2 eggs, a dash of vanilla, and a few dashes of nutmeg, cinnemon, and some crushed walnuts. So delicious. (I will suggest scanning through the apples, though, to pick out a seed or partial core)
I’ve made this twice now, once with white cake mix and fresh strawberries that I chopped and macerated for a bit – fabulous! I don’t like canned pie filling so I use fresh or frozen fruit in the quantity mentioned (2 1/3 cups). Tonight I used another white cake mix and added a pint jar of blueberry jam that I had canned without pectin that needed to be used along with more frozen berries that I reduced down. Again a great cake! Thank you Mary, I love being able to turn a boxed mix into a beautiful dessert! Looking forward to more combos!!
Dear Mary,
This is wonderful! I used spice cake, apple filling and added the oil. I topped it with streusel in a 9×13 pan. It was a GIANT hit with my husband and at the church potluck!
Thank you for your household tips, these wonderful recipes, financial savvy and cleaning recipes (the every day shower spray is THE BEST).
When asked where I got this or that, my family now knows I am going to answer “Mary Hunt”! 🙂
Aw … this is sweet, Joan! Your enthusiasm is contagious. Makes me want to write more 🙂 ❣️
I’m thinking cherry pie filling and vanilla cake or pound cake…The closest I could get to cherry pie. I bet the color would be lovely, too.
I used white cake mix, strawberry pie filling, eggs and the sour cream option. No one liked it. Ended up in the garbage disposal.
I’m going to experiment with a Krusteaz GLUTEN FREE vanilla cake mix, pumpkin spices and apple filling. Crossing my fingers that it isn’t too dry. If anything, it will be a crumbly mess that I’ll spoon into bowls and cover with a warm vanilla sauce…..yum!
Joanne, add either the sour cream or veg oil, which are optional in the recipe. Either will ensure make a very moist and yummy cake!
Thanks, Mary! The GF mix is 18 oz., so the cake is very dense and tall! Could have used more apple filling, but it is moist and tastes delicious! I’ll know for next time! Love your site!
I wonder if anyone has tried this easy recipe for making muffins.
I’ve made these for years. If you really want to dress it up, use cinnamon sugar to dust the pan, pour in half the batter, sprinkle a layer of cinnamon sugar then top with remaining batter and cinnamon sugar the top. This is especially good with apple or peach.
Mary,
Love the convenience of this recipe, however, could you please check your nutrition counts for it? I sincerely doubt that even just a one-twelfth slice of any of the variations has only ONE measly CARB in it!!! Thanks.
It’s a computer program that comes up with that nutrition information.
I’ve used this hack with chocolate cake and cherry pie filling. It’s delcious!
Oh that combo sound amazing, too!
I was going to ask Mary about this combo. Black Forest cake!
I tried yellow cake mix & 30 Marchino cherries chopped up . . A lil bitta oil. YUM❣️
So, when you have used the chocolate cake and cherry pie filling ,
When you blended it togetter does the cherrys make it not so chunky?
I want to try this one because my adult son loves Chocolate cake..
I mix it with a hand-held electric mixer. The cherries break up into smaller pieces, so you get little bits of cherry throughout the cake.