3-Ingredient Cake with Pie Filling

4.63 from 16 votes

3-Ingredient Cake with Pie Filling

The easiest, most versatile dessert you’ll keep in your back pocket. One box of cake mix, one can of pie filling, a few eggs, and you’re done. Moist, flavorful, and dependable. Perfect for weeknights, last-minute gatherings, or anytime you want dessert without the fuss. Add a quick glaze, dusting of powdered sugar, or a scoop of ice cream, and it feels intentional without extra effort.

Prep Time5

Cook Time25

Optional cooling before slicing10

Total Time40

Course: Baking, Dessert

Cuisine: American

Servings:

Calories: 197kcal

Cost: $5–$8

Equipment

Bundt, 9 x 5-inch loaf, 9-in round, muffin or other cake pan

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