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Ever have one of those evenings when your sweet tooth stages a coup and you’re left rummaging through the pantry, half-hoping for a miracle? That’s exactly how this little marvel was born—out of sheer dessert desperation and a stubborn refusal to haul out every mixing bowl you own.
Picture this: three ingredients, zero stress, and the kind of cozy comfort that tastes like a hug from your grandma. No rolling crust, no weighing flour, and yet somehow you end up slicing into a warm, golden wedge that looks and feels like you spent all morning in the kitchen. You know what? It’s almost criminal how easy—and delicious—it is.
Why You’ll Love It
Honestly, it feels like a magic trick. You dump, stir, and bake, and everyone assumes you slaved over a double-crust masterpiece. Here’s what makes this cake a keeper:
- Zero Stress: Mix everything in one bowl. Seriously—just one. No need for a tower of bowls or a sink full of dishes.
- Classic Comfort: Sweet apple chunks meet tender, moist crumb. It’s apple pie in cake form, with that familiar warmth in every bite.
- Last-Minute Lifesaver: Surprise potluck? Forgotten birthday treat? You’ve got this covered with ingredients you probably already have.
- Budget-Friendly: Three everyday items, minimal cleanup, big payoff. Cheap thrills never tasted so good.
Timing and Servings
From start to finish you’re looking at about 40 minutes. Ten minutes to stir things together, then roughly 30 minutes in the oven. Let it cool for 10 minutes before slicing. Serves 8–10, depending on how generous people get with their helpings. Want to double it? Split the batter between two pans and tack on an extra five minutes of baking time.
Ingredients
- 1 (21-ounce) can apple pie filling (look for those big, juicy chunks)
- 4 large eggs, room temperature (makes the cake rise nicely)
- 1 (15.25-ounce) box yellow cake mix (choose one with pudding mix for extra moistness)
If you’re feeling playful, you can whisk in a teaspoon of ground cinnamon, a pinch of nutmeg, or scatter cinnamon sugar on top before baking.
Directions
- Preheat and Prep: Heat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper—makes for easy cleanup and neat slices.
- Combine Apple & Eggs: In a large bowl, pour in the apple pie filling. Crack the eggs directly on top. Stir gently until the whites disappear; don’t go overboard.
- Add the Cake Mix: Sprinkle the dry cake mix over the apple-egg blend. Fold with a spatula until you see no dry streaks. A few lumps are fine—less stirring means a fluffier cake.
- Optional Flavor Boost: Toss in cinnamon or nutmeg now if you want an extra cozy vibe. Even a light sprinkle can lift the whole thing.
- Bake: Spread the batter evenly in your prepared pan. Slide it onto the center rack. Bake 30–35 minutes, or until a toothpick in the center comes out clean.
- Cool & Serve: Give the cake 10 minutes to rest—hot cake is tempting but fragile. Slice into squares and watch them disappear. For peak indulgence, top with whipped cream, vanilla ice cream, or a drizzle of caramel.
Variations
Feel like a twist? Try any of these:
- Nutty Crunch: Fold in ½ cup chopped walnuts or pecans for texture and toasty flavor.
- Berry Swap: Use cherry or blueberry pie filling instead of apple. Instant reinvention.
- Spice Cake: Grab a spice cake mix for that ginger-clove warmth.
- Cinnamon Swirl: Whip together 2 tablespoons melted butter, 2 tablespoons brown sugar, and 1 teaspoon cinnamon. Drizzle on top and swirl before baking.
- Cheesecake Ripple: Dollop sweetened cream cheese over the batter, then marble with a knife for pockets of tangy cream.
Storage & Reheating Tips
- Refrigerate: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat a slice in the microwave for 15–20 seconds to freshen things up.
- Freeze: Wrap individual squares in plastic, then pop into a freezer bag. They’ll stay tasty for a month—thaw overnight or give them a quick zap for a warm treat.
- Make-Ahead: Assemble the batter in the pan, cover, and chill for up to 24 hours. Add about 5 minutes to baking time if it goes in cold.
FAQs
Can I use homemade apple pie filling? Absolutely—just make sure it’s thick and not watery. If it seems runny, simmer on the stove a bit to reduce excess liquid.
What if I don’t have eggs? You can try a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water per egg), though the texture might be a tad denser.
Is this gluten-free? Not as written, but swap in a gluten-free cake mix and certified gluten-free pie filling for a similar result.
Can I halve the recipe? Sure thing—use an 8×8-inch pan and check for doneness around 25 minutes.
How do I make it dairy-free? The cake itself is already dairy-free; just skip any butter or dairy-based toppings, or use dairy-free alternatives.
Conclusion
When life speeds up and you still crave something sweet, this 3-Ingredient Apple Pie Cake has your back. It looks like a labor of love but takes almost no time, making it perfect for busy weeknights, surprise guests, or that moment when you just need a little comfort. Try it once—you’ll be amazed at how a handful of pantry staples can turn into something so utterly cozy and irresistible.
3 Ingredient Apple Pie Cake
Ingredients
- 1 can apple pie filling approximately 21 oz
- 4 large eggs
- 1 box yellow cake mix approximately 15.25 oz
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or line it with parchment paper for easy cleanup.
- In a large mixing bowl, combine the apple pie filling and eggs. Stir until well blended.
- Add the yellow cake mix to the apple and egg mixture. Mix until just combined, avoiding overmixing.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before slicing and serving. Enjoy this quick and delightful dessert!