3 Ingredients Cake Mix Recipe

“Are you kidding me?” Those are the exact words that will come out of your mouth when you read the ingredients and instructions needed to bake this homemade cake using cake mix and pie filling. It is that easy! 3 eggs, one box of cake mix, and pie filling are all it takes.

Not only is this cake made with pie filling super moist, but it is also is full of delicious chunks of fruit throughout, depending on which filling you use.

The flavour combinations are endless in this recipe. You could try chocolate and raspberry-like I did, or maybe vanilla with blueberry. Find your favourite flavour and customize your very own 3-ingredient cake with eggs.

Read through the ingredient list, instructions and frequently asked questions below to bake the best homemade 3 ingredient cake with pie filling ever. Trust me, it won’t take long!

3 Ingredients Cake Mix Recipe

• 3 large eggs – eggs help with structure, leavening and flavour in this cake. It’s best to use room temperature eggs if possible.
• 1 box of cake mix (any flavour) – this is the best way to shortcut any cake recipe and will still taste amazing. Boxed cake mixes include all the ingredients needed to bake a cake (excluding wet ingredients) like flour, baking soda, sugar, cocoa, salt etc.
• 1 can pie filling (any flavour) – the pie filling adds moisture and sweetness to the cake. It’s also where you can get creative with your flavours!

HOW DO YOU MAKE 3 INGREDIENTS CAKE?

1. Preheat your oven to 350 degrees. Lightly grease a 9×13 baking pan and line with parchment paper.
2. Add all 3 ingredients to a large bowl
3. Mix ingredients together using a spatula or whisk. Mix just until no lumps remain
4. Use a spatula to spread the batter into the prepared pan, creating an even layer
5. Bake in preheated oven for 35 minutes
6. Carefully remove from oven and allow to cool in the pan completely.

HOW DO I MAKE A CAKE MORE MOST?

This cake is super moist as is, but there are a few ways you can take the moisture level up a notch. Overmixing is one way that you can end up with a dense cake.

Make sure that you don’t mix your ingredients together longer than needed, just until the lumps disappear. Overbaking your cake can also cause it to dry out. 35-minutes was perfect for mine, but all ovens are different.

Bake just until a toothpick inserted in the centre comes out clean, not a second longer. Lastly, if you really want to increase the moisture level, you can brush the warm cake with simple syrup (sugar and water) when it comes out of the oven.

HOW TO MAKE AHEAD AND STORE THIS CAKE:

This cake can be made ahead and kept frozen until ready to use. Allow the cake to completely cool, remove from pan, wrap tightly in plastic wrap and store in a plastic freezer bag.

The cake will keep frozen for up to 3-months. Avoid putting any sort of topping on the cake prior to freezing.

To store leftovers of this cake allow it to cool completely, place in an airtight and keep on the counter or in the fridge for up to 5-days.

RECIPE TIPS:

1. To ensure all 3-ingredients mix evenly, it’s best to use room temperature eggs
2. I can’t way this enough – do not overmix or overbake this cake! Nobody likes a dry cake.
3. This cake is just waiting to be sprinkled or drizzled with some sort of topping. Try powdered sugar, whipped cream or your favourite caramel or chocolate sauce.

OTHER RECIPES YOU MIGHT ENJOY

• GRANDMA’S OATMEAL CAKE
• MOIST APPLE CRUMBLE COFFEE CAKE
• MISSISSIPPI MUD CAKE