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Pie Filling Easy Cake

November 7, 2018 by Tina Verrelli 51 Comments
Modified August 16, 2020 at 9:33 pm

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Sometimes you need a quick & easy cake recipe…

This one uses just 4 ingredients and makes a moist, fluffy, fruity cake! All you do is mix together a cake mix, can of pie filling, 3 eggs and some vanilla extract! You can bake it as a 9” x 13” cake, two 8-inch round layers or 24 cupcakes! The cake is so moist, it doesn’t really need frosting.  For the strawberry lemon version I topped with whipped cream.  I sprinkled the 9” x 13” version with powdered sugar.

Triple Batch!

Think of all the flavor combinations:

    • lemon cake + strawberry pie filling (above layer cake photo)
    • spice cake + apple pie filling
    • carrot cake + pineapple pie filling
    • yellow cake + blueberry pie filling
    • strawberry cake + strawberry pie filling
    • devil’s food cake + cherry pie filling (below sheet cake)

Chocolate Cherry Sheet cake in a 13 x 9 x 2-inch pan with piece cut out and dusted with powdered sugar

A Note on Types of Pie Filling:

Traditional Style Pie Filling works best for this recipe.
This “Simply” style of pie filling did not work well in the cake. The cake did not rise and the edges caved in. Stick with the traditional style of pie filling.

Pie Filling Easy Cake Recipe:

This recipe uses just 4 ingredients and makes a moist, fluffy, fruity cake! All you do is mix together a cake mix, can of pie filling, 3 eggs and some vanilla extract! You can bake it as a layer cake, 9” x 13” cake or 24 cupcakes!
Tina Verrelli - epicuricloud.com
Print Pin Rate
Servings: 1 9" x 13" Cake, 24 cupcakes or two 8-inch round layers

Ingredients

  • 1 15.25-ounce cake mix
  • 1 21-ounce can pie filling Use traditional pie filling, not the newer "simply" version.
  • 3 large eggs
  • 1 teaspoon vanilla

Instructions 

  • Preheat oven to 350 degrees F.
  • Prepare baking dish by spraying with nonstick baking spray or lining cupcake pan with paper liners.
  • Mix together cake mix, pie filling, eggs and vanilla. Mix until well combined, but do not over mix. (The batter will be thick.)
  • (You want some of the fruit to remain whole, while some fruit pieces break down, adding great fruity flavor throughout the batter.)
  • Bake 9” x 13” pan for about 30-35 minutes or until springs back in center and a toothpick inserted comes out clean.
  • Bake cupcakes for 15-20 minutes or until a toothpick inserted comes out clean.
  • You can use the cake mix box directions as a general guideline for baking times. I always check on it early and see if it's set in the center.
  • Allow to cool completely then sprinkle with powdered sugar or frost with you favorite frosting.

Notes

I use either my KitchenAid Hand Mixer with the turbo beaters or my KitchenAid Stand Mixer fitted with the flex edge beater to mix the batter. You could certainly mix by hand as well. I have mixed a triple batch at one time in my KitchenAid Pro 600 6-quart Stand Mixer - It makes about 72 cupcakes.
A Note on Types of Pie Filling: Traditional Style Pie Filling works best for this recipe. The newer "Simply" style of pie filling did not work well in the cake. The cake did not rise and the edges caved in. Stick with the traditional style of pie filling.
For Layer Cake, I used two 8" rounds
Tried this recipe?Share it! Tag @epicuricloud - Please Leave A Comment & Rating Below! TY!

Filed Under: cake, Dessert, QVC Recipe Tagged With: cake mix, cupcakes, doctored up cake mix, easy cake, mailchimp, pie filling, pie filling cake, sheet cake

Reader Interactions

Comments

  1. Nancy

    May 8, 2019 at 11:11 pm

    Awesome easy recipe! Thank you for sharing this. I can’t wait to try it.

    Reply
    • Christina Verrelli

      May 9, 2019 at 6:36 am

      Thanks Nancy!! Enjoy!

      Reply
  2. James Hamilton Leslie

    September 8, 2019 at 6:47 pm

    I didn’t have a good result with this recipe!
    I’m trying to figure out why…..
    I have just relocated from east Tennessee to Indiana and weather conditions here are quite different. So, I’ll keep on trying and hopefully I’ll find the solution! For now, I’m blaming it on the weather!

    Reply
    • Christina Verrelli

      September 9, 2019 at 9:32 am

      Hi James! Hope the move went well! I did note that after trying with the newer “Simply” type pie filling the cake didn’t rise as well. I stick to traditional pie filling and a traditional cake mix. Hope that helps!! Maybe make sure the oven is keeping a true temperature. I use a little oven thermometer and find I have to preheat longer or my oven doesn’t reach the correct temperature. Take Care!

      Reply
      • Sister Barbara Aydelottesfcc

        October 16, 2019 at 9:23 am

        Hi Tina,
        I have a feeling the reason may be because one brand of filling has an ounce more than the other. Just an observation….
        Looking forward to trying the recipe. Another good combination is Spice cake mix mixed with a small can of pumpkin…..not pie filing… just pumpkin. Mix the two, no eggs or h2o. Bake at 350 till done. Really good.

        Reply
        • Christina Verrelli

          October 17, 2019 at 7:59 am

          Hi Sister Barbara – Thanks for reaching out! Yes, good point on the amounts. If I were short on the pie filling I would probably make up the difference with some applesauce, sour cream or milk. Love the pumpkin spice cake idea! Thank you for sharing!

          Reply
          • Sister Barbara Aydelotte sfcc

            October 31, 2019 at 7:51 am

            Hi Tina,
            My father was from Greenville, Ohio..the Kitchenaid Hdq. While there I visited the store and took a cooking class. It was wonderful. I own a Kitchenaid Pro 600 and it’s a workhorse. I got that model as that’s the model we used in culinary school. I love it! I have the pasta attachments and enjoy making things with it. It makes things so easy especially if one has arthritis as I do or have to make large quantities. I love it even if I have to cook for one person. Have a great day Tina, many blessings, Sister Barbara Aydelotte sfcc.

          • Christina Verrelli

            November 1, 2019 at 4:36 pm

            Hello Sister Barbara – It’s a beautiful area and lovely town! We enjoyed our visit there as well! So glad you are enjoying your Pro 600! Love mine too! All the best to you! Enjoy your weekend!

  3. Virginia

    October 13, 2019 at 2:22 pm

    Could you use the low sugar pie filling?

    Reply
    • Christina Verrelli

      October 14, 2019 at 4:34 pm

      Hi Virginia – I haven’t tested with low sugar, so I can’t say for sure. I do know that the newer Duncan Hines/Comstock “Simply” style of pie filling did not rise properly for me. Sorry I couldn’t be of more help with the low sugar variety.

      Reply
  4. Penny Peterson

    October 13, 2019 at 6:40 pm

    Tina, different States n different Cities have different brands. Can you see if Kroger Cherry Pie Filling, no high fructose corn syrup, no artificial flavors n non BPA is like the brand and kind you recommend in this recipe. My senior budget doesn’t allow room for errors. Thank you for your time.

    Reply
    • Christina Verrelli

      October 14, 2019 at 5:10 pm

      Hi Penny – Thanks for reaching out! I don’t have a Kroger near me, so I can’t test it. But, I did compare the ingredients listed online for the Kroger brand to the brand I use and they look very, very similar. Hope that helps!

      Reply
      • Penny Peterson

        October 18, 2019 at 1:25 pm

        Thank you, Tina

        Reply
  5. Thelma Plantenga

    October 13, 2019 at 7:38 pm

    Can this cake be baked in a bundt pan?

    Reply
    • Christina Verrelli

      October 14, 2019 at 5:15 pm

      Hi Thelma – Thanks for reaching out! Yes, you can bake in a bundt pan. I use the time and temperature suggestions on the cake mix box and start checking about 10 minutes before it says it should be done. Hope that helps!

      Reply
  6. Rosanne Lytle

    December 25, 2019 at 10:01 pm

    Hi Tina,

    I just made a yellow cake with Lucky Leaf Apple Peach pie filling, it kook great. I have not tasted it yet. I plan to make a chocolate cake with strawberry rhubarb pie filling.
    The spice cake mix with pumpkin can be put in a bread pan, it is very good. A friend of mine ate half of the one I made.
    Thank you for this recipe.
    Rosanne

    Reply
    • Christina Verrelli

      December 26, 2019 at 10:10 am

      Hi Rosanne – Sounds delicious! Enjoy!! Love the pumpkin idea!

      Reply
  7. Karen

    January 12, 2020 at 7:35 pm

    2 eggs or three? Recipe intro (just above ingredient list) says two and list says three. I have baked this cake a couple times and it’s delicious but it seems to be kind of damp by day two.

    Reply
    • Christina Verrelli

      January 12, 2020 at 8:39 pm

      Hi Karen – Fixed that! Thanks for catching – it’s 3 eggs. It is very moist for sure with the fruity pie filling.

      Reply
  8. Joyce Hitt

    April 27, 2020 at 5:05 am

    I want to make a bundt cake with pie filling cherry. Can I put the pie filling in first and the cake mix on top. That way when the cake is on a plate the cherries will be on the top.

    Reply
    • Christina Verrelli

      April 27, 2020 at 9:14 am

      Hi Joyce – The pie filling along with the eggs make-up the liquid part of the cake. So, you need to mix them together for the cake to bake properly. Maybe you could top it afterward with some additional cherries?

      Reply
  9. Diane

    May 18, 2020 at 4:44 pm

    Am very excited to taste this cake! Easy instructions for a novice Baker and it smells great! I used white cake mix and strawberry pie filling. Thanks.

    Reply
    • Christina Verrelli

      May 18, 2020 at 9:10 pm

      Sounds like a delicious combo Diane! Let me know how you like it!

      Reply
  10. Debbie Ruehl

    June 7, 2020 at 2:04 pm

    What a fast way to make a delicious dessert!! My question is can I add an additional can of pie filling?? I would have liked more fruit. Thanks

    Reply
    • Christina Verrelli

      June 7, 2020 at 2:43 pm

      Hi Debbie! Glad you liked the cake! I think an extra can of pie filling would throw off the proportions of the cake mix and the wet ingredients – would probably end up like a gooey pudding (might be good!) If I wanted more fruity filling, maybe spread some over the cooled cake like a “poke” type cake or spoon some over each slice when you serve them. Hope that helps! Take Care!

      Reply
  11. Jeannene

    October 11, 2020 at 9:47 am

    Can you use lemon pie filling with a lemon or yellow cake mix? I didn’t k ow if lemon pie filling would work since there is no fruit in it.

    Reply
    • Christina Verrelli

      October 12, 2020 at 8:44 am

      Hi there Jeannene – I love lemon!! I would think that it would work just fine if the ounces are the same. I don’t believe I’ve used lemon pie filling myself – so I can’t say 100%, but I think it would work.

      Reply
  12. Dorothy

    January 10, 2021 at 8:10 pm

    I am baking my cake now. I used a yellow cake mix with apple pie filling. I added raisens, walnuts, and some apple pie spice. Will let you know how it comes out. WISH ME LUCK!

    Reply
    • Christina Verrelli

      January 10, 2021 at 10:13 pm

      Sounds delicious Dorothy!! Let us know!

      Reply
  13. Heather

    February 6, 2021 at 6:05 pm

    5 stars
    Genius recipe! I made the devil’s food & cherry for my bestie’s bday; she & her son loved it! I included an extra can of pie filling in lieu of frosting, they adored that. Just made a lemon-blueberry version for work (ugggggly mix of colors but they requested it) -I used a naturally flavored lemon cake and added 2 tsp lemon juice. Now looking for fun combos w pineapple cake (and I can’t eat mango or coconut)! And definitely making strawberry-strawberry for Valentine’s Day friends & family treats…I hate fake fruit flavors & prefer bold, real berry flavors, so I’m excited for an easier version of GOOD 🍓cake than my scratch recipe involving puree & syrup making! The recipe also bakes up great in 2 large loaf pans, just remember the crumb is a bit loose, so thin slices fall apart. Sooooo good, thank you!

    Reply
    • Christina Verrelli

      February 8, 2021 at 11:58 am

      Hi Heather – So happy you are enjoying!! It is certainly fun making up different combos! Take care!

      Reply
  14. Martha Chandler

    May 11, 2021 at 2:39 pm

    I have a box of Food Club (Food City) yellow cake mix dated August 2020. Is that ok?

    Reply
    • Christina Verrelli

      May 11, 2021 at 5:45 pm

      Hi Martha – I wouldn’t want to get anyone sick by saying you can use an expired cake mix. Sorry!

      Reply
  15. Julie

    July 27, 2021 at 12:53 pm

    5 stars
    This is my go-to! Easy, fast and versatile. I’ve made it many times. Thanks!
    Many combos work and I usually have SOME option on hand. Our favorites are Chocolate/cherry and lemon/blueberry. But then there’s French vanilla/strawberry…

    Learnings: I use a bunt pan. Adding fresh fruit makes it too wet. Going to try dried fruit. I use more vanilla, 1 T .

    Reply
    • Christina Verrelli

      July 29, 2021 at 9:21 pm

      Thanks so much Julie – So glad you are enjoying the recipe! …and thank you for the helpful learnings!!

      Reply
  16. Marilyn Singh

    August 23, 2021 at 3:34 pm

    I enjoy making these cakes using cake mix and pie filling. Can I freeze these cakes?

    Reply
    • Christina Verrelli

      September 18, 2021 at 2:53 pm

      Yes, I have frozen them!

      Reply
  17. Robin

    October 3, 2021 at 11:51 am

    Hi! Just curious, I know different cake mixes have different instructions. Some say just add water, some have you add different amounts of eggs, etc. Is your recipe saying to follow their instructions, then add 3 more eggs, or only use the powder, but don’t add anything else?

    Reply
    • Christina Verrelli

      October 3, 2021 at 1:46 pm

      Hi Robin – Correct – Just use the powdered cake mix with the ingredients from the recipe (pie filling, eggs) ENJOY!

      Reply
  18. Bev

    November 13, 2021 at 10:40 pm

    2 stars
    I’m sorry, but, even though I gave it 2 stars, hubby and I didn’t like it at all. I used cherry pie filling and white cake mix, made it strictly according to directions, and, while it came out looking lovely and smelling awesome, I felt it was too sweet and hubby felt it was too heavy; both of us found it too rubbery. I tried eating it plain, then added a little vanilla ice cream on top, but it was still too sweet and too rubbery. Hubby asked me to bake a cherry PIE instead. Sorry.

    Reply
    • Christina Verrelli

      November 14, 2021 at 9:01 am

      Thanks for letting me know Bev. Not every recipe is going to be a winner for everyone. I hope you’ll try something else! Take care!

      Reply
  19. Cynthia Johnson

    December 19, 2021 at 5:37 pm

    5 stars
    I made this one day, just because. Disappeared in a single day, only 3 people. For Christmas I am making 8 different variations, cupcake style, for a huge family Christmas. Thank you for the simple recipe. Makes it easier to make so many at once

    Reply
    • Christina Verrelli

      December 22, 2021 at 12:36 pm

      That is a huge family Christmas! Hope you all have a great time!

      Reply
  20. Dee

    December 5, 2022 at 9:34 am

    5 stars
    Hi Christina!
    This is an excellent recipe for lunchbox dessert because it doesn’t need frosting (much easier to pack) but is still a sweet treat! My husband loves the white cake with strawberry pie filling and the apple pie filling also.
    For an after dinner dessert, a dollop of whipped cream or a scoop of ice cream is all you need to fancy it up.
    Thank you for sharing!

    Reply
  21. Amy Robinson

    April 6, 2023 at 10:18 pm

    5 stars
    Getting ready to make this my aunt had a similar recipe she loved it because of The nature of the cake she liked it plane chocolate cake with cherry pie filling I will be making chocolate cake with strawberry pie filling once baked and cooli plan on topping it with a whipped frosting 2cups of heavy whipping cream and a box of pudding great for different flavors and not overly sweet thanks

    Reply
    • Christina Verrelli

      April 14, 2023 at 10:19 am

      Hi Amy – Thanks – Hope everyone enjoyed!

      Reply
  22. Big d

    October 20, 2019 at 7:36 pm

    Tried recipe it came out good except I didn’t mix enough to break up Apple enough.😁

    Reply
  23. Romaine Staats

    January 6, 2022 at 9:37 pm

    Can I use preserves instead of pie filling

    Reply
  24. Christina Verrelli

    October 21, 2019 at 10:31 am

    Thanks Big D! You’ll know for next time! I just made potato gnocchi last night and didn’t mix it enough either! We’ll both know for next time! Take care!

    Reply
  25. Christina Verrelli

    January 9, 2022 at 11:20 am

    Hi Romaine – I’ve not tried preserves. I would think the texture is a bit different as well as possibly sweeter.

    Reply

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