Wednesday, December 21, 2016

Three Ingredient Cake Recipe that actually tastes moist

This really shouldn't be called a recipe.  It should be called a Hack.

It is so ridiculously easy to make that I laugh at it.

It is so popular that the recipe is just about everywhere including on the sites for the companies that make the mixes.

I tried it with a bulk white cake mix, but the recipe I keep seeing everywhere calls for a "Box Of Cake Mix".  They are not specifying flavor.   Use your favorite.

The cake mix can't be one of those "Just Add Water".

You need a cake mix that wants you to add an egg.

I used White,  but a Yellow Cake mix would be fine.  Choose a flavor that is complementary to the Pie filling you are adding.

I wanted Cherry this time, but I have done it before with other flavors.  I have blueberry and lemon pie filling waiting in the wings for when I want to do it again.

Why do I have six cupcakes?  I have a small Bundt pan and I didn't want to risk a mess. 

The recipe calls for either two layers, or a Bundt Pan.  It was not very specific.  I would say two 9 inch layers or even perhaps 3 8 inches, but I suspect that may be a bit thin.

Butter and flour your pans.

Bake at 350F / 180C for 35 minutes (or whatever metric equivalent you need to have your toothpick come out clean).

I mean that really is it.  It is laughably simple.


1 box or 15 ounces of cake mix
1 can of pie filling - 20 ounces or 590 ML
3 large eggs


Butter and flour your pan.
Keep cupcake liner and pans aside for any extra cake batter.
Preheat oven to 350F or 180C.
To a large mixing bowl add 1 box/15 ounces cake mix, 1 can (20 ounces) of pie filling, and 3 eggs.
Mix the batter until smooth.
Add batter to pans taking care not to overfill.
Bake for approximately 35 minutes and test with a toothpick.
Make sure toothpick comes out clean

Icing or not.  I have been putting Honey on top and I really do like that instead.

Personal preference!

Serve and enjoy

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