2-Ingredient Luscious Lemon Cake

This cake is perfect for summer! It’s light and moist and full of lemon flavor.
Oh, and did I mention that it only has 2 ingredients?!
This is seriously one of the easiest desserts that I have ever made. I took it over to my parents’ house for Sunday dinner and got the sisters’ approval- definitely a keeper!


Serves: 12

2-Ingredient Luscious Lemon Cake

10 minPrep Time

20 minCook Time

30 minTotal Time

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  • 1 (1 lb) package of angel food cake (I used Western Family brand)
  • 1 (15.75 oz) can of lemon pie filling (I used Wilderness brand- made by Duncan Hines)


  1. Topping:
  2. Fresh Strawberries, if desired
  3. Whipped Cream
  4. In a bowl, combine the cake mix (Mine had two packets inside, just add both) and the pie filling. Spread the cake batter into a a 9×13 cake pan.
  5. Bake 350 degrees for 20 minutes or until a toothpick inserted in the cake comes out clean. Cool and slice. Top with fresh berries and cream.

Recipe from Real Mom Kitchen

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43 Responses to “2-Ingredient Luscious Lemon Cake”

  1. I found this recipe on another site months ago. However, they were not specific to the size of pie filling. And oddly enough, the stores around here only sell the larger size can. I figured this out the hard way. On the 2nd try, I used 2/3 of the larger can and when the cake came out of the oven and cooled some, I put the rest of the filling on top of the cake, kind of like a frosting. And then sifted some powdered sugar on top. It worked. I do have to say that the strawberries and CoolWhip look tempting on top.
  2. Crissy G
    I add 2 teaspoons of crushed dried rosemary when I make the lemon version of this and drizzle with a small amount of glaze made with sour cream and powdered sugar. It's fantastic!! I just discovered your site and am loving it. Thanks for the great stuff!!
  3. Tried this and while it didn't work as nicely as the picture, it was still really great! Looked high and low for canned lemon pie filling, but it just isn't sold here, so I bought boxed powdered pie filling (Schiff brand I think) and made that. The downside is I don't know how much it made. Added that to the cake mixture and baked. Turned out heavier and a little more dense than in the picture, but we just called them lemon bars rather than cake, and it was still awesome!
  4. I made this and sure as heck didn't look anything like the picture. Was just an ugly lump of stuff. I would rather have just eaten the pie filling out of the can. Don't know what I did wrong, but there was nothing that looked similar to a 'cake' or any kind of cake in it, or on it, or around it.
  5. This cake is awesome! I fancied it up a bit for a pot luck. I baked it in a bundt pan then I topped it with the rest of the pie filling because I could only find a 22oz can the dusted it with confectionery sugar. Looked so pretty and was was so yummy!

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