Are You Kidding Me Cake
This Are You Kidding Me Cake lives up to its name with just three pantry staples — a box of cake mix, eggs, and a can of pie filling — that come together in minutes to create a shockingly moist, tender, and flavorful dessert. No butter, no oil, no fuss: the pie filling provides all the moisture you need, and the result is a crowd-pleasing 9x13 cake that tastes like you spent all afternoon in the kitchen.
Equipment
- 9x13 inch baking pan
- Large mixing bowl
- Whisk or electric mixer
- Measuring cups - (optional, for scaling)
- Rubber spatula
- Toothpick - For testing doneness
- Cooling rack
- Food processor or blender - (optional) For breaking down chunky pie fillings like apple or peach
- Oven thermometer - (optional) Recommended to verify accurate oven temperature
Ingredients
- 1 box cake mix - 15.25 oz / 432g, any flavor
- 3 large eggs - room temperature
- 1 can pie filling - 21 oz / 595g, any flavor
Instructions
- Preheat your oven to 350°F (175°C) and position the rack in the center. Generously grease a 9x13 inch baking pan with cooking spray or butter, coating all corners and edges.
- For chunky fillings like apple or peach, pulse the pie filling 3–4 times in a food processor until pieces are roughly halved — not pureed. Skip this step for smoother fillings like blueberry or cherry.
- Pour the cake mix and 3 eggs into a large mixing bowl. Whisk or mix on low speed for about 30 seconds until the eggs begin to incorporate and a thick, crumbly mixture forms.
- Add the entire can of pie filling to the bowl and fold or mix on low for 1–2 minutes until fully combined with no dry mix visible. Do not overmix.
- Pour the batter into the prepared pan, spread it evenly into the corners with a spatula, and tap the pan on the counter 2–3 times to release air bubbles.
- Bake for 30–35 minutes, checking at the 30-minute mark. The cake is done when the top is golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Transfer the pan to a cooling rack and let the cake rest for at least 15–20 minutes before cutting. Slice into 12–15 squares and serve warm, at room temperature, or chilled.
Notes
- Use room temperature eggs for smoother batter incorporation — cold eggs can create a lumpy texture.
- Do not overmix once the pie filling is added; mix just until no dry cake mix remains to avoid a tough, dense crumb.
- Check your oven temperature with an oven thermometer — many home ovens run hot or cold and can affect bake time.
- Rotate the pan halfway through baking if your oven has hot spots, to ensure even browning.
- If your pie filling is extra thick, stir in 2–3 tablespoons of water before adding it to help it blend smoothly.
- For a Bundt pan version, grease thoroughly with flour-based baking spray and increase bake time to 40–45 minutes.
- Fold in up to 1 cup (175g) of chocolate chips, chopped nuts, or shredded coconut after combining the main ingredients for extra texture.
- Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze individual slices wrapped tightly for up to 3 months.
- Reheat slices in the microwave for 15–20 seconds, or cover a larger portion with foil and warm at 300°F (150°C) for 10–15 minutes.
- Popular flavor combos: chocolate cake mix + cherry filling (Black Forest), spice cake mix + apple filling, lemon cake mix + blueberry filling, or devil's food cake mix + raspberry filling.