2-ingredient Apple Angel Food Cake

Yes, it can be done! Another tested 2 ingredient recipe that turned out oh so tasty! You may remember that I have already tried the 2 ingredient brownies, which were quite good.  I have also made the 2 ingredient lemon bars, but my pics were lost on my crashed computer.  They were also pretty good. So now….the 2 ingredient apple cake!

Apple Angel Food Cake

1 can pie filling (any flavor, I used apple)
1 box of Angel Food Cake Mix
nuts (optional)
  • Preheat oven to 350 degrees F.
  • Mix can of pie filling with dry cake mix. {No other ingredients}
  • Stir until blended.
  • Pour in a greased/sprayed 9×13 baking dish.
  • Top with walnuts if desired – making this a THREE ingredient cake 🙂
  • Bake at 350 until done. *I saw on a pin somewhere that it should be baked for 20 minutes.  This was not long enough in my oven.  It took at least 25-30, and the middle of mine still wasn’t done, and my oven usually cooks faster than the recommended times.  Next time I will def. cook it longer and make sure to check the center.  Mine also ‘deflated’ by the next day, but that could also be because I didn’t cook it long enough.  However, the flavor was really good, especially since I was craving something sweet like a mad woman.
This is a great little recipe to have tucked away when you need to throw something together in a hurry, looking for something low fat (definitely not low in sugar however), or just have a sugar craving.  You can use any flavor pie filling you want, so you can make lots of variations.  I have also found a ‘no sugar added’ pie filling, so that would cut down on the calories as well.  Now, if I could just find a chocolate recipe with no sugar, no carbs, no fat, but full flavor.  Yes, it IS nice in my dream world, haha.
I’m linking this up with for Food on Fridays

76 thoughts on “2-ingredient Apple Angel Food Cake

  1. I love that there are only two ingredients!

    It's hit or miss on finding the sugar free pie filling – the best place I've found it is at Big Lot's of all places!

    Hope you had a wonderful Momma Day!

      1. I usually use Lucky Leaf brand or an equivalent and it’s around 21 ounces, depending on brand & flavor. I’m not sure abt the bundt pan, I’ve only made these cakes in 13 x 9 & I’ve made the pineapple version in a cupcake pan.

  2. Only TWO ingredients? And one of them is pie filling? Sounds so delicious to me!

  3. thanks for linking in to Food on Friday. Have a great week.

    PS – it's all about pizza next week.

  4. Just made this and I liked it as did my kids! My husband said it was too cakey and needed frosting. I thought it was perfect for breakfast. I also had to bake it for about 30-35min.

  5. I'm glad you all liked it! It's so easy and a quick sugar fix 🙂 However, the frosting made me think that a little glaze drizzled on top would probably be pretty good! Your hubs may be onto something!

  6. Have done this with a can of crushed pineapple, but never with pie filling! Can't wait to try it! Thanks!!

  7. Got a similar recipe (crushed pineapple) @ weight watchers. I usually put cool whip on top…..can add some pineapple,too

    1. Cool whip is nothing but plastic and chemicals. So if you ar looking for healthy I wouldn’t use it. Either use the fat free whip cream in a can or use the whipping cream in the milk carton. I will never use cool whip again.

      1. It’s definitely not a health food. I like the canned whipped cream for lower calories but homemade is the best! Some people like TruWhip too.

  8. You can do this with any pie filling you wish.
    You can also do this using a can of crushed pineapple which is so delicious.

  9. I made this last weekend. I made a streusel topping that I added about 1/2 way through baking. I used flour, brown sugar, butter and finely chopped pecans. It was very good, more like a coffee cake. Going to try it next with blueberry pie filling.

  10. Instant Chocolate Pudding
    substute Stevia for the honey and WAlla Suger Free choc pudding

    This is a delicious, no-bake, and dairy-free chocolate pudding that is quick and easy-to-make. Nobody will guess that it's made with avocados!
    2 ripe avocados
    1/2 cup honey
    1/2 cup cocoa
    1 tsp vanilla
    Dash salt
    Blend all ingredients in a food processor until smooth. Pour into cups and refrigerate.

    *If you want have a thinner pudding, just add some almond milk into the food processer when its running. Keep adding until you get the consistancy you want.

  11. Is that a 16 oz. can? Equivalent to 2 Cups? I want to use my own apples from my tree-dislike canned apple pie filling when I can make my own. The reason why it deflates is that cake mix(mostly egg whites) need to be whipped as the only leavening and adding apples because they are heavy will deflate the egg white. Deflation could also be caused by not being baked long enough-the egg whites, the leavening, need to "crawl" up the edges of the pan and too much moisture could make a cake fall. Baking is pretty much an exact science. Ingredients need to be used in certain proportions for a recipes to come out successful. It's not like a salad where you can add and subtract ingredients.

    1. I made the cake, wasn’t done at 25 minutes, so baked it 10 more minutes , seemed done then, raised up to top of pan, took it out looked good. After it cooled I put the plastic lid cover on the pan, then a few hours later when we wanted dessert, took off the lid and my cake had fallen some. Still tasted good, but looked too flat.

      1. I’ve made this with Apple, cherry, lemon & pineapple…and they are all pretty flat. The apple actually rose more than the others. I just slice them into squares & serve like I would a snack cake or bar.

  12. Awesome that you have your own apple tree! Apple season was terrible where I live this year 🙁 I believe it is a 21 ounce can.

  13. This sounds yummy! I have done the same with crushed pineapple and it was delicious. Can't wait to try it with apple.

  14. They have angel food cake mixes that only require water to make them. That is what I used for one I made with crushed pineapple but I don't think I baked it long enough as it too deflated.

  15. I tried this today but added about 1/4 cup of water. The mix was to dry, could have been the apple filling I used,. But it turned out great. I will be making this again….and again…..and again!!

  16. I made it the other day and it is delicious. My mom wants me to make it again so she can take it to a 4th of July party, but she didn't like that it was so flat. Anyone know if this can be made in a Angel Food pan? Do you think the apples would be too heavy?

  17. I honestly have no idea if this would work in a bundt. I've only made it in a casserole dish. Let me know if you tried it and how it worked! Happy 4th!

  18. I just made this cake, wow its delicious! But I made it with 1/2 cup of water and used ready to spread vanilla frosting, while still warm, its very delicious!

  19. I just made this cake, wow its delicious! But I made it with 1/2 cup of water and used ready to spread vanilla frosting, while still warm, its very delicious!

  20. Thanks for letting me know! I love the idea of a frosting or glaze…yum!

  21. does it have to be angel food or can it be a yellow or white cake? Reason I ask is that it seems like most angel food box mixes had milk in them and we have a milk sensitivity.

  22. I've only used AFC but I was told recently that other cake mixes can be used as well. Let me know if you try it!

  23. I tried it tonight with a yellow cake mix. I did add a little extra water in order to get all the cake mix incorporated (not quite a 1/2 cup)
    It was good-especially with vanilla frosting! Gonna keep this recipe around for quick potluck desserts and a fun weeknight surprise!

  24. Thanks for letting me know! I would actually prefer cake mix over angel food, and I think the weight watchers points are about the same. Will be trying this soon!

  25. Sounds good, but apples are one of my least-favorite fruits, so I would use peach or cherry pie filling. I would also not use walnuts, since I get an allergic reaction to them. They burn my tongue for 3-4 days whenever I eat them. I would use pecans instead.

  26. That's the fun part about cooking, you can change things up to suit your own tastes! And this recipe is pretty versatile…

  27. As long as everyone is adding their Extra ingredient: The original "dump cake" from 40 years ago was dry yellow cake mix, a stick of butter, and cherry pie filling on top, then bake at 350. No mixing, just Dump it in.

  28. Yep, you're right! That is the classic dump cake that I have been making for years, except in reverse order…pie filling on bottom, with cake mix sprinkled over it, and then the butter! I'll have to try it the other way around one day. I bet it's delicious either way! I have several versions on the blog.

  29. I am going to make the apple pie filling angel food cake etc. and would like to know if it is going to be necessary for me to add water and how much of it when I do… I've made the pineapple and cherry versions but have not done the apple and I know that the apples are heavier so wondering about the water since a couple have posted they added it… Thanks

  30. Hey Jean! I do not add water when I make this. I've made apple, cherry & lemon and always make it with just the cake mix and pie filling. Enjoy!

  31. Thank you Kim, after reading all the remarks etc. I really got a bit confused… I'll make it just like it says, and hopefully will cook it long enough too. The box of cake mix says to bake until dark brown on the top so will I guess try to get it the right shade before I remove it from the oven… The cherry one I made I think did not cook long enough it was underdone in the center…. Thanks again


  33. Hi Texasrico! For the lemon version, just use a can of lemon pie filling in the place of the apple. I dusted mine with a little powdered sugar once cooked and cooled as well.

  34. Agree with the longer bake time. I just made this and baked in three loaf pans. Baked for about 40-45 minutes. It will sink somewhat but I think that is because of the weight of the apples. It is DELICIOUS!!

  35. Sorry – forgot to add that for the last 20 mins of baking I covered the pans with aluminum foil. Kept it from getting too brown on the top.

  36. I really want to try this. But the afc mix I bought has 2 envelopes. 1 for egg mix, then the 1 for the rest. Can I use this box anyway just omitting the egg envelope? I dont even have an angel food pan to make it the regular way.

  37. hmmm, I've never used a mix that had 2 envelopes, but I would mix the 2 envelopes together and then proceed with the recipe. I can't promise it will work the same, but I don't see why not since the mix I use already has the egg whites mixed in it. OR, if you don't want to risk it, you could make AFC cupcakes in a muffin pan if a tube pan isn't available. Let me know how it turns out!

  38. The apple pie filling was enough to get the right consistenty. Ty….

  39. All the ones I've made end up being about 1 1/2 inches in height maybe? The other flavors didn't puff up as much as the apple.

  40. I believe the problem with falling Angel Food cakes may be that you must always turn them upside down to cool, no matter what pan. I use two small blocks of wood to rest the handles of my 13×9 pan on, and let cool completely. Also, I've always heard that you should never grease the pan for Angel Food. I have a crushed pineapple Angel Food cooling now, but can't wait to try apple and lemon pie fillings!

    1. I, too, believe greasing the pan could be the problem with rising. Also, your idea of the wooden blocks to hold the inverted pan is genius! Thanks!

  41. I love pineapple/angel food cake. Mix a 20 oz can of crushed pineapple and a box of angel food cake mix together and pour into a ungreased 13X9 inch baking dish and cook for 30 minutes at 350 degrees. It is delicious.

  42. Yes! I made the pineapple version this summer, in a cupcake pan. Added a little Cool Whip…we thought they were very good!

  43. I added one of the lunchbox cups of pear applesauce because it was a little today to get incorporated. Had to bake an extra 10 minutes (30 – 35). Then drizzled caramel sundae topping and pecans on top while still warm. Amazing!

  44. Kim, did you ever try it the older way and put the apple pie filling in the pan first and then the cake mix over it and see if then it didn’t flatten out as much or if it made it higher — or didn’t work at all?

  45. Has anyone made this with canned, diced peaches? My friend did and when she turned the pan over the cake fell out on the counter in pieces. Does it matter if you use peaches with syrup or juice? and should she have left the cake right side up till it was completely cool? I would like some suggestions before wasting cake mix and peaches. Thanks!

    1. I haven’t tried this with peaches, but it may have been too much liquid? Also, I’ve always served this in the pan…but would definitely recommend cooling completely if trying to remove.

      1. Well,I am going to try it with the syrup but will leave out some if it seems to be too runny. Also, will bake it in a large glass dish and serve from the dish as you said. Will let you know how that turns out. My friend said it had a really good taste, even in pieces. lol.

    2. I have made all varieties of this cake. I love the peach pie filling the best. I bake for about 25-30 minutes take out drizzle with caramel ice cream topping and pecans and serve with ice-cream. It has never fallen and has always been a huge hit. I also made this once with sugar free apple pie filling by mistake and it was delicious.

  46. For years l have made cakes using pie filling and a cake mix
    adding three eggs and a tsp. of vanilla. My favorite is chocolate cake mix with cherry pie filling. Also spice cake mix with apple pie filling or yellow cake with peach pie filling. Use two 8×8 foil cake pans so you can keep one and give one away. Great for bake sales, funerals and birthday parties too.(mix eggs, vanilla and cake mix well then add the pie filling. Bake at 350 for about 25 min. Frost when cooled. Turns out great every time).

  47. Hi, oddly mine did not rise at all, flat as a pancake! I used a gluten free version of angel food cake, could that have been the problem? I also sprinkled with a cinnamon/sugar blend before baking.

    1. I have never used the gluten free version but I’m guessing that could have an effect on the outcome. Did it taste good, even though it didn’t rise?!

  48. I’m so excited I tried it again with regular angel food cake mix and I cut up the apples as you had suggested, it has a nice rise and it turned out perfectly. Even after it cooled it only just sunk a teeny tiny bit in the middle. I would post a picture but I don’t know how to do so on your site, thanks again!

  49. It sounds like you can try any filling for your own taste, all the results sound similar, you can almost taste what every person is making here, they’re all good ideas!

Leave a Reply

Your email address will not be published. Required fields are marked *