Are You Kidding Me Cake
This legendary 3-ingredient Are You Kidding Me Cake combines a box of chocolate cake mix, a can of cherry pie filling, and three eggs into a shockingly moist, fruit-studded dessert that tastes like a Black Forest cake but comes together in under five minutes of prep.
Equipment
- 9x13 inch baking pan - Or a Bundt pan for a more elegant presentation
- Bundt pan - (optional) Use instead of 9x13 pan; grease every ridge thoroughly
- Large mixing bowl
- Electric hand mixer - Or a sturdy silicone spatula for mixing by hand
- Silicone spatula - For spreading batter and scraping the bowl
- Measuring cups and spoons
- Wire cooling rack
- Toothpick or skewer - For testing doneness
- Non-stick cooking spray
- Food processor - (optional) For breaking down large fruit pieces in pie filling
- Small bowl - For mixing optional chocolate glaze
- Whisk - For mixing the optional glaze
- Aluminum foil - (optional) For tenting the cake if the top browns too quickly
Ingredients
- 1 box chocolate cake mix - 15.25 oz / 432g; devil's food or regular chocolate both work
- 1 can cherry pie filling - 21 oz / 595g; use standard cherry pie filling, not cherry preserves
- 3 large eggs - at room temperature
For the Optional Chocolate Glaze
- 1 cup powdered sugar - 120g
- 2 tbsp unsweetened cocoa powder - 10g
- 2-3 tbsp milk - 30-45ml; add one tablespoon at a time until pourable consistency is reached
Optional Toppings for Serving
- powdered sugar - for dusting over the finished cake
- whipped cream - for serving alongside each slice
- vanilla ice cream - for serving alongside each slice
- caramel sauce - optional drizzle; pairs especially well with apple or peach filling versions
Instructions
- Preheat your oven to 350°F (175°C) and allow at least 15 minutes for it to fully come to temperature. Spray your 9x13 inch baking pan or Bundt pan generously with non-stick cooking spray, making sure to coat all corners and ridges thoroughly.
- Add the entire can of cherry pie filling, 3 large eggs, and the full box of chocolate cake mix into a large mixing bowl. Make sure all three ingredients are in the bowl before you begin mixing.
- Using an electric hand mixer on medium speed, beat the ingredients together for about 2 minutes until fully combined with no dry streaks of cake mix remaining. If mixing by hand, stir vigorously for 3-4 minutes, scraping the bottom and sides of the bowl; do not over-mix.
- Pour the thick batter into the prepared pan and use a spatula to spread it into an even layer, reaching the corners and edges. Tap the pan gently on the counter two or three times to level the batter and release any air bubbles.
- Bake on the center rack for 40-45 minutes for a 9x13 pan, or 45-50 minutes for a Bundt pan, until a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the top browns too quickly before the center is set, loosely tent with aluminum foil for the remaining bake time.
- Remove the cake from the oven and place it on a wire cooling rack; let it cool in the pan for at least 15 minutes before slicing or inverting. For a Bundt pan, run a thin spatula around all edges before inverting, then allow to cool completely before glazing.
- Whisk together 1 cup powdered sugar, 2 tablespoons cocoa powder, and 2-3 tablespoons milk in a small bowl until smooth and pourable. Drizzle over the fully cooled cake and allow the glaze to set for about 10 minutes before slicing.
- Slice into 12-15 portions and serve with whipped cream, a scoop of vanilla ice cream, or a dusting of powdered sugar. Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 4-5 days.
Notes
- Do not add water, oil, or butter to the batter. The moisture from the pie filling and the fat from the egg yolks is all the batter needs; adding extra liquid will make the cake wet and gummy.
- Use room temperature eggs for the smoothest batter. Set them out 20-30 minutes before baking so they incorporate more easily into the thick pie filling.
- If your pie filling contains very large fruit chunks (apple pie filling especially), give it a quick chop or a brief pulse in a food processor before mixing for more even distribution throughout the cake.
- Grease your pan very generously. The fruit in the filling can cause sticking; for extra insurance, line a 9x13 pan with parchment paper in addition to spraying it.
- Do not open the oven door during the first 30 minutes of baking, as this can cause the center of the cake to sink.
- Wait until the cake is fully cooled before adding any glaze, frosting, or powdered sugar dusting; adding it to a warm cake will cause it to melt and run off completely.
- This cake is a great make-ahead dessert. Bake it a day in advance, cool completely, cover tightly, and store at room temperature or in the refrigerator. Add toppings just before serving.
- Try other flavor combinations: yellow cake mix with blueberry filling, butter pecan mix with apple filling, lemon mix with blueberry filling, or spice cake mix with pumpkin pie filling.
- Add 1 teaspoon of vanilla extract to the batter for an extra layer of flavor, especially when using yellow or vanilla cake mix.
- To freeze, cut the cooled cake into individual slices, wrap each tightly in plastic wrap, and store in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator or at room temperature for 1-2 hours.
Nutrition
Serving: 1SliceCalories: 220kcalCarbohydrates: 42gProtein: 3gFat: 5gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 37mgSodium: 290mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 2IUVitamin C: 1mgCalcium: 6mgIron: 11mg
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