2-Ingredient Cake With Cake Mix and Pie Filling Recipe: No-Bake Cheat Dessert in 10 Minutes

This 2-ingredient cake with cake mix and pie filling recipe transforms dessert night into a 10-minute no-bake miracle—no frosting, no fuss, just pure indulgence. The secret lies in combining a simple boxed cake mix with your favorite pie filling, creating layers of moist, flavorful cake with minimal effort.

I developed this recipe during a particularly busy week when I needed something sweet without the hassle, and it’s since become a go-to for quick celebrations or satisfying cravings.

The beauty of this method is its foolproof simplicity: just mix, bake, and layer. You can use any cake mix—vanilla, chocolate, or even spice cake—and pair it with classic pie fillings like cherry, apple, or blueberry.

The filling soaks into the cake as it bakes, creating a tender, jammy texture that tastes like it came from a bakery. No special skills required—just a mixing bowl and an oven.

What you’ll end up with is a rich, moist cake with pockets of fruity filling throughout, perfect for serving warm with a scoop of ice cream or as a standalone treat. The combination of the cake’s structure and the filling’s sweetness creates a dessert that’s restaurant-quality without the effort.

Whether you’re feeding a crowd or craving something sweet for one, this recipe delivers in record time.

For extra flair, top with whipped cream or a sprinkle of powdered sugar, but the cake is delicious as-is. The best part? You can customize it endlessly—try layering fillings, adding a crumb topping, or even turning it into a trifle. Let’s make dessert effortless!

Ingredients for 2 ingredient cake with cake mix and pie filling

Two core ingredients plus a few optional extras for customization—this cake comes together faster than you can say 'dessert'

The cake mix is where you start—any brand works, but Betty Crocker or Pillsbury are the most reliable for consistent texture. Grab the unsweetened pie filling if you want deeper flavor (like Starkist or Dole), but sweetened works too. Eggs should be at room temperature for smooth mixing—just take them out of the fridge 30 minutes ahead. The oil and water are the only other must-haves, but I always keep powdered sugar on hand for that bakery-style finish. Pro tip: Check your mix for added fat—some brands have oil already, so adjust the vegetable oil to 1/4 cup if needed (the box usually says).

No cherry pie filling? Apple, blueberry, or even pumpkin work beautifully—just adjust baking time if using thicker fillings like pumpkin. Running short on eggs? Flax eggs (1 tbsp ground flax + 3 tbsp water = 1 egg) keep it vegan-friendly. The whipped cream topping is optional but worth it—Reddi-wip or Cool Whip save time, but homemade is lighter. For the crumb topping, melted butter + sugar + flour creates that buttery crunch, but skip it if you're in a rush. The key is not overmixing—just stir the wet ingredients into the dry until just combined, or your cake might get tough.

This cake keeps surprisingly well—3 days at room temperature covered loosely, or 5 days in the fridge. For longer storage, slice and freeze portions between parchment paper for up to 3 months. The flavor actually improves overnight as the filling soaks in further. I like to assemble mine the night before so it's ready for breakfast or dessert the next day. If you're making ahead, skip the whipped cream until serving—it doesn't hold up well overnight. The crumb topping, if using, should be sprinkled right before baking for maximum crispness.

Step-by-step instructions for no-bake cherry cake

This effortless dessert comes together in minutes with just a few simple steps.

In a large mixing bowl, combine the 1 box vanilla cake mix, 2 whole large eggs, 0.5 cup vegetable oil, and 0.5 cup water. Use a hand mixer or stand mixer to beat on medium speed for 2-3 minutes until the batter is smooth and fully incorporated.

I always let the eggs and water sit at room temperature for about 10 minutes before mixing to ensure they blend seamlessly into the batter. This prevents lumps and creates a more uniform texture. The batter should be thick but pourable—if it looks too stiff, add 1 tablespoon of water at a time until it reaches the right consistency.

Pour half of the batter into a 9-inch round cake pan (or similar size) and spread it evenly. I use a rubber spatula to smooth the top—this ensures an even layer that bakes (or sets) uniformly.

Open the 1 can cherry pie filling and spoon half of it over the first layer of batter. Press down gently to help it adhere, but don’t overmix—you want distinct layers. Repeat with the remaining batter and pie filling, creating a second layer. The filling will naturally sink slightly as it cools, so don’t worry if it looks uneven at first.

Cover the pan tightly with plastic wrap and refrigerate for at least 2 hours (or up to 4 hours). This chilling time is crucial—it allows the cake to set properly without baking, giving you that perfect no-bake texture.

Here’s the thing—patience pays off. If you’re in a hurry, you can speed things up by placing the pan in the freezer for 30 minutes before transferring it to the fridge. Just make sure it’s fully chilled before serving, or the layers might slide apart when you cut into it.

Once the cake is fully set, remove it from the fridge and run a knife around the edges to loosen it from the pan. For an extra touch, melt the 0.25 cup unsalted butter and mix it with 0.25 cup granulated sugar and 0.5 cup all-purpose flour to make a simple crumb topping. Sprinkle this over the top and press down lightly.

Top with 0.5 cup whipped cream and dust with 0.25 cup powdered sugar for a classic finish. The whipped cream adds a light, airy contrast to the dense cake layers, while the powdered sugar gives it that bakery-style look. Serve immediately or store covered in the fridge for up to 3 days—though it rarely lasts that long!

Essential equipment for 2 ingredient cake with cake mix and pie filling

Must-Have Mixing Tools

Start with a large mixing bowl (at least 8 cups) to accommodate the cake mix and wet ingredients without spills. I recommend a stainless steel or glass bowl—they’re durable and easy to clean.

A hand mixer or stand mixer is essential for blending the batter smoothly, but a whisk works in a pinch if you’re short on time. For spreading the batter evenly, grab a flexible silicone spatula—it’s gentle on your hands and reaches every corner of the pan. 🥄

Pan Essentials

Use a 9-inch round cake pan (or similar size) with removable sides for easy release. I prefer non-stick pans like Wilton Perfect Results because they prevent sticking and make cleanup a breeze. If you don’t have one, lightly grease the pan with butter or baking spray before adding the batter.

For extra insurance, line the bottom with parchment paper—it’s a game-changer for avoiding cake tears when slicing. Pro tip: Tap the pan gently on the counter after pouring the batter to remove any air bubbles.

Chilling Gear

Plastic wrap is your best friend for chilling the cake. Use heavy-duty wrap like Glad Press’n Seal to create an airtight seal—this prevents drying and keeps the layers intact. If you’re in a hurry, a freezer-safe container with a lid works too, but don’t exceed 30 minutes in the freezer.

For serving, a sharp serrated knife (like Mercer Culinary Genesis) ensures clean slices without crushing the cake. A small offset spatula also helps spread toppings evenly if you’re adding whipped cream or crumbs. ❄️

Optional Extras

For the crumb topping, a small saucepan is perfect for melting the 0.25 cup unsalted butter. A fine-mesh sieve helps dust the powdered sugar evenly over the whipped cream topping—it’s a pro move that makes the cake look restaurant-worthy.

If you’re feeling fancy, grab a piping bag with a star tip to decorate the whipped cream with rosettes. Even a sprinkle of cinnamon or chopped nuts adds texture and flavor without extra effort.

Time-Saving Shortcuts

Skip the mixer? No problem. A fork works for mixing—just stir vigorously for 3-4 minutes until the batter is smooth. For faster chilling, use an ice bath: Place the wrapped pan in a larger bowl filled with ice and water for 15-20 minutes to speed up setting.

If you’re really pressed for time, pre-made whipped cream (like Reddi-wip) is a lifesaver—just squeeze it from the can for a quick finish. The key is keeping it simple: this cake is all about minimal tools and maximum flavor. 💡

Frequently asked questions