Dessert in a Flash with Two Ingredients!

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On Sunday morning, I was doing some sightseeing on my usual time suck Pinterest when I came across this amazingly delicious looking cake picture. I repined first and then clicked through to see how to make it. Imagine my surprise when I found out it was not only the simplest cake EVER but one that won’t blow your waistline entirely out of proportion!

In a zen moment, I was so one with this cake! Since The Kid was still on vacation I wanted to surprise her when she got home so I texted “Cherry or Blueberry?” Her response was “Cherry, unless it’s a muffin.” I didn’t figure this qualified as a muffin so I opted for cherry. I immediately added two more items to my grocery list and headed to the store.

2 Ingredient Berry Cake It turned out a gorgeous pink color with bursts of bright cherries. I thought this cake would be perfect for the July 4th holiday since you can make a red or blue version mixed with the white angel food cake. I can’t take credit for creating this recipe so check out the original post. If you read through the comments, you’ll see that people used apple filling and also did cupcake versions instead of a whole cake. Some even used a crumble topping!

I chose no sugar added cherry pie filling since I’m not a huge sweet eater. I can’t vouch personally for any other size versions or flavors, but this one was delish! Give it a try with vanilla ice cream or whipped cream if you really want to be fancy, or eat a slice right out of the dish if you’re more like me. Potluck goers will love you forever if you bring this to your picnics and BBQs.

2 Ingredient Berry Cake

  • 1 box Angel Food Cake Mix
  • 1 can of blueberry, cherry or other pie filling (20 – 22 oz)

Preheat oven to 350 degrees. Mix the angel food cake mix and the pie filling in a bowl. Don’t add any other ingredients listed on the box. Just the mix and the pie filling. Really, that’s it. The batter got kinda fizzy-like as I was mixing it so don’t worry if it does that to you too. Consider this a bonus science experiment while baking.

Pour into an ungreased 9 x 13 glass dish. Bake at 350 degrees for about 45 minutes. The cake will puff up while baking and then slightly collapse in the middle. You can do a knife test in the center to make sure it’s done. Slice and dice into delicious pieces of joy once it’s cool. If you use the no sugar added pie filling and cut into 12 pieces, each piece came to about 160 calories. Toppings not included. 😉

If you try other versions, post a comment because I’d like to know how it turned out. I need details on the blueberry and apple versions!

Comments

  1. That looks so easy and awesome! Pinning! 🙂

    • Adrianne says:

      Thanks for the pin! I loved the color, the simplicity, and the TASTE of it. Even straight out of the fridge it was good. Dying to try blueberry next. Enjoy and let me know what you think. Thanks for stopping by! 🙂

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