If you are craving a homemade dessert that's quick, comforting, and filled with warm autumn flavour, this 3-ingredient Apple Spice Cake is the kind of recipe you will want to keep close. It starts with a simple spice cake mix and a can of apple pie filling, creating a moist, fragrant cake that smells just like apple pie as it bakes - without any of the fuss or extra steps.
With only a few minutes of prep and a soft, sliceable texture thanks to the eggs, this is one of those dependable, no-fail desserts you can whip up anytime you need something sweet, cozy and easy.
This is a recipe that I have had in my Big Blue Binder for a very long time. This was something I had made a few times for my kids when they were growing up. Simple, quick and easy to make. I always had the ingredients in the larder which made it a dessert that was easy to throw together at the last minutes on a busy day when I didn't have a lot of time.
The local Walmart had spice cake mixes on offer a few weeks ago and I remembered this easy cake and so I picked one up. I thought it would be a nice dessert to have here in the house when Eileen got home from the hospital.
It couldn't be easier to make. Three simple ingredients . . . a spice cake mix, a tin of apple pie filling (which was on offer this week!) and some eggs are all it takes. The batter is really thick and you might despair that it is actually going to turn into a cake, but don't worry, it will turn into a beautiful cake. Soft and moist and loaded with lovely autumn flavours.
I did dust it with some icing sugar, thinking that it would dress it up a bit. I suppose you could make a cinnamon drizzle glaze icing for over the top if you wished. It would taste really good. A coffee icing drizzle glaze would also be nice.
We enjoyed it as is, simply cut into squares and topped with some vanilla ice cream, but softly whipped heavy cream would also be very nice. You could lightly spice it with some cinnamon if you wanted to.
This simple cake made for the perfect homecoming and reminded us of days gone by. A beautiful remembrance.
🍏🍰INGREDIENTS NEEDED TO MAKE
THREE INGREDIENT APPLE SPICE CAKE🍏🍰
Three simple ingredients, nothing more, nothing less.
- 1 box of spice cake mix
- 1 can (21oz/595g) apple pie filling
- 3 large eggs, lightly beaten
🍏🍰INGREDIENTS NOTES🍏🍰
Spice Cake Mix
The spice cake mix does all the heavy lifting here. It already contains cinnamon, nutmeg and warm autumn spices that make the cake smell like apple pie as it bakes. Because the mix is pre-balanced, there's no need to add extra seasoning or fuss with measuring. It gives the cake its structure and that beautiful, cozy flavour.
Apple Pie Filling
This is your moisture, sweetness and apple goodness all in one. The tender apple slices melt into the batter, keeping the cake incredibly soft and giving it that nostalgic apple-dessert feel. The filling also replaces the oil and water you would normally use to make a cake, making the recipe simpler and richer.
Eggs
The eggs bind everything together and help the cake bake up with a true cake texture - soft, sliceable, and not mushy like a dump cake. They give the batter lift and stability, making the finished cake easy to cut and serve. I used large eggs.
🍏🍰HOW TO MAKE THREE INGREDIENT APPLE SPICE CAKE🍏🍰
Nothing could really be easier.
- Preheat your oven to 350*F/180*C/gas mark 4. Butter a 9 by 13 inch baking dish. (I also lined the bottom of mine with some baking paper.)
- Whisk the cake mix and the eggs together until well combined. (I used my hand mixer for this.) The mixture should be smooth and lump free, but will be very thick. (This is as it should be.)
- Stir in the apple pie filling, combining well. (You can chop the apples up a bit with a pastry blender if you wish.)
- Spread the batter evenly in the prepared baking dish. (I use the back of a metal spoon to spread it out.)
- Bake in the preheated oven for 30 to 35 minutes. It will be done with the top springs back when lightly touched and a toothpick inserted in the center comes out clean. (Mine took about 40 minutes, but my pan was slightly smaller.)
- Let cool and enjoy, cut into squares. A dollop of whipped cream or a scoop of ice cream on top is very nice.
🍏🍰HINTS & TIPS FOR SUCCESS🍏🍰
Use a spice cake mix for the best flavour
The spice cake already has cinnamon and warm spices built in, so your cake comes out beautifully flavoured without adding anything extra.
Beat the eggs first
This helps the batter come together smooth, and gives the cake that soft slceable texture instead o a dump-cake feel.
Stir gently
Fold the apple pie filling in with a light hand so you keep those lovely cinnamony apple pieces intact - they make the cake extra moist and delicious.
No water needed
The apple pie filling provides all the moisture, so don't add water even if the cake mix box suggests it. The batter will be thick, but that is just right.
Check doneness with a toothpick
Every oven is a little bit different, so start checking around the 30 minute mark. I the toothpick comes out clean, your cake is ready.
🍏🍰FREQUENTLY ASKED QUESTIONS🍏🍰
DO I NEED TO ADD WATER TO THE CAKE MIX?
No, the apple pie filling provides all the moisture this cake needs. The batter will be thick, but bake up perfectly soft and delicious.
CAN I USE A YELLOW CAKE MIX INSTEAD OF A SPICE CAKE MIX?
Yes, you can, but add some cinnamon or pumpkin or apple spice mix to boost the flavours. You can also use my homemade spice cake mix, see recipe notes.
DO I HAVE TO ADD EGGS?
Yes, the eggs help to bind the batter and give the cake a true cake texture rather than a cobbler or dump-cake feel.
CAN THIS BE MADE AHEAD OF TIME?
Yes. It stores well in the refrigerator for 4 to 5 days, and can be served cold, room temperature, or gently warmed. It also freezes beautifully for two to three months.
IS THIS THE SAME AS APPLE DUMP CAKE?
No, dump cakes usually skip the eggs and have a looser, cobbler-like texture. This recipe bakes into a soft, sliceable cake.
CAN THIS BE BAKED IN A LOAF TIN?
Yes, it can be baked as a loaf, although I have not personally done so. Use the loaf-tin timing on the cake box and check early for doneness.
CAN I CHOP THE APPLES SMALLER?
Yes, some bakers prefer smaller apple pieces. Pop the filling into a bowl and use a pastry cutter to gently break them down without turning them into mush.
CAN I ADD RAISINS OR WALNUTS?
Yes, you can add a few. They will give extra texture without affecting the bake too much.
🍰A FEW OTHER APPLE CAKE RECIPES TO ENJOY🍰
Tis the season! Here are a few other apple cake recipes that you might also enjoy!
AUTUMN APPLE CAKE WITH TOFFEE GLAZE - All that we love about Autumn baked into one beautiful dessert. Tender, moist, and filled with plenty of freshly grated Pink Lady apples for natural sweetness and richness. Once cooled, it's crowned with a glossy homemade toffee glaze that drips down the sides like pure caramel. To make it really special, add crisp, honey-kissed candied apple slices to the top. A simple touch that turns this cake into a stunning showstopper.
IRISH APPLE CAKE - An old favorite cake that is beautifully simple, old-fashioned and filled with tender slices of sweet-tart apple folded into a lightly spiced, soft crumb. A buttery base, juicy apple center, and crisp cinnamon-kissed streusel topping come together to create a dessert that feels humble, comforting, and timeless in the most delicious way. Every bite is moist, warmly spiced, and absolutely irresistible.
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Yield: Make one 9 by 13 inch cake
Three Ingredient Apple Spice Cake
Prep time: 5 MinCook time: 35 MinTotal time: 40 Min
Three simple ingredients, one very delicious cake.
Ingredients
- 1 box of spice cake mix
- 1 can (21oz/595g) apple pie filling
- 3 large eggs, lightly beaten
Instructions
- Preheat your oven to 350*F/180*C/gas mark 4. Butter a 9 by 13 inch baking dish. (I also lined the bottom of mine with some baking paper.)
- Whisk the cake mix and the eggs together until well combined. (I used my hand mixer for this.) The mixture should be smooth and lump free, but will be very thick.
- Stir in the apple pie filling, combining well.
- Spread the batter evenly in the prepared baking dish.
- Bake in the preheated oven for 30 to 35 minutes. It will be done with the top springs back when lightly touched and a toothpick inserted in the center comes out clean.
- Let cool and enjoy, cut into squares. A dollop of whipped cream or a scoop of ice cream on top is very nice.
Notes
You can make your own spice cake mix:
Whisk together 3 1/2 cups (469g) cake flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 1/2 cups (340g) granulated sugar, 1/2 cup (85g) soft light brown sugar. Whisk in 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp each grated nutmeg and cloves.
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There's something wonderfully nostalgic about a homemade pan of macaroni and cheese, and this Spameroni & Cheese takes that comfort to a whole new level. Rich, creamy, and budget-friendly, it's the kind of cozy casserole that comes together using simple pantry ingredients, yet tastes like a true family favourite.
Tender elbow macaroni is folded into a velvety cheddar-Parmesan sauce, brightened with a kiss of Dijon and hot sauce or extra depth. Then comes the fun twist - savoury cubes of Spam throughout, plus sweet little glazed bits on top that bake into a golden, irresistible finish.
It's economical, comforting, and wonderfully homey. If you love easy casseroles with big flavour, this one is sure to become a regular in your rotation!
I think I was rather fussy as a child. I can remember a kid at school having Spam sandwiches and thinking they were gross. I would not even try them. It was not something we ever had at home, although we did eat plenty of bologna, which is not that different.
Macaroni and cheese was also not something we had in our house, although my mother did treat us to the mix in the blue box on occasion, and we did love that. It was considered a real treat. That blue box helped sustain me when I was at college!
I fell in love with real mac and cheese as an adult. I also fell in love with REAL cheese, which was something else I wasn't fond of when I was growing up.
We only had processed cheese slices in our home or in the block. Once a year (at Christmas) my mother would get some Cracker Barrel Cheese and that was considered a real treat. We would have it with saltine crackers. I wasn't too sure about it myself. It seemed kind of strong.
I discovered all of these tasty delights as an adult and never looked back. Oh, sure, every now and then I do treat myself to a blue box . . . but I love homemade mac & cheese most of all.
I was on a really tight budget this week, so I am counting my pennies, (who isn't) and using up what is in the larder. This time I decided to add in some Spam to the Mac & Cheese, just to bulk it up a bit and make it seem more like a main dish. I was really pleased with how it turned out! This was absolutely delicious.
If you are dead set against Spam, you could use ham. That would also be delicious. I served this with some crusty bread and sliced fresh tomatoes and it was a really fabulous meal. We had enough to enjoy on the day and for leftovers the day after.
INGREDIENTS NEEDED
TO MAKE
🍝SPAMERONI & CHEESE🍝
Simple ingredients put together in the most delicious way.
- 2 cups (8 ounces/230g) elbow macaroni
- 3 TBS butter
- 1/4 cup (35g) of plain flour
- 2 1/2 cups (590ml) whole milk, heated gently
- salt to taste
- 1 tsp Dijon mustard
- splash hot sauce
- 1/2 tsp ground pepper
- 2 2/3 cups (330g) grated strong/sharp cheddar cheese, divided
- 1/4 cup (45g) grated Parmesan cheese (1/4 cup)
- 7 ounce tin (200g) of Spam
- 1 TBS brown sugar
🍝NOTES ON INGREDIENTS🍝
Elbow Macaroni
This classic pasta shape holds the creamy cheese sauce beautifully. You cook it in lightly salted water, drain, and rinse before folding it into the sauce
Butter & Flour (for the Roux)
Butter and flour are cooked together to form a roux — the base of your cheese sauce. Cooking it for several minutes removes any raw flour taste and ensures a smooth, velvety texture
Milk
Warm milk is whisked into the roux to create a thick, creamy béchamel. Heating the milk first helps it blend more easily and prevents lumps
Dijon Mustard & Hot Sauce
Just a teaspoon of Dijon and a splash of hot sauce add depth and a gentle kick. They brighten the cheese flavour without making the dish spicy
Strong Cheddar Cheese
The main cheese in the sauce — rich, sharp, and deeply flavourful. Two‑thirds goes into the sauce, and the rest is saved for sprinkling on top to create that irresistible cheesy crust
Parmesan Cheese
Adds salty, nutty complexity and helps the sauce thicken slightly. It pairs beautifully with the cheddar for a more rounded cheese flavour
Spam
The star twist! Spam adds savoury richness and a meaty bite. Most of it is cubed and folded into the macaroni, while a few slices are cut into triangles and placed decoratively on top. Spam is salty, so be mindful when seasoning the sauce
Brown Sugar
A sprinkle on the Spam triangles helps them glaze slightly in the oven, adding a touch of sweetness that balances the salty meat and rich cheese sauce
🍝HOW TO MAKE SPAMERONI & CHEESE🍝
This is a simple bake that everyone will love. I guarantee.
- Preheat the oven to 190*C/375*F/ gas mark 5. Butter a 1 QT/1 liter shallow baking dish. Set aside. (My dish was about 2-inches deep.)
- Cook your macaroni in a pot of lightly salted boiling water, according to the package directions. Drain well and rinse. Set aside. (Don't skip the rinsing.)
- Melt the butter in the saucepan and then whisk in the flour. Cook for several minutes to cook out the flour taste. (An important step.)
- Slowly whisk in the warm milk. Cook, whisking constantly until the mixture bubbles and thickens. (Its important to keep whisking to prevent lumps.)
- Whisk in the mustard, hot sauce, black pepper and salt (remembering spam can be salty as can cheese).
- Mix the cheeses together and then whisk 2/3 of the mixture into the hot sauce to melt.
- Fold the cooked macaroni into the sauce. (It should be evenly distributed.)
- Cut the rounded ends from the Spam, cube them, and stir them in.
- Cut the remaining Spam into 1/3 inch slices. Reserve 4 slices for the top and cube the remaining Spam, stirring it also into the macaroni cheese. (Make sure everything is evenly mixed.)
- Turn into the buttered casserole dish.
- Cut the remaining slices of spam into halves diagonally and sprinkle each with some of the brown sugar. Place in a decorative manner on top of the mac and cheese. (I think this looks very pretty and makes the dish even more appealing.)
- Sprinkle the remaining cheese over all.
- Bake the mac and cheese in the heated oven for 20 to 30 minutes until the cheese has melted and all is heated through.
- Serve hot and enjoy! (We enjoyed with some sliced ripe tomatoes on the side.)
🍝HINTS, HELPS & TIPS FOR SUCCESS🍝
Cook the macaroni just until tender, then rinse
Rinsing stops the cooking and washes off excess starch, helping the pasta to stay separate once mixed with the sauce.
Let the roux cook for a few minutes
This step removes any raw flour taste and ensures your cheese sauce turns out smooth and velvety rather than gritty.
Warm the milk before adding it
Warm milk blends into the roux more easily and prevents lumps, giving you a beautifully silky base for the cheese sauce.
Season lightly
Span and cheese both bring plenty of salt, so go easy when seasoning the sauce.
Use two cheeses for deeper flavour
Strong cheddar gives richness, while Parmesan adds nutty sharpness. Together they create a more complex and satisfying sauce.
Add Dijon and hot sauce for a gentle kick
These don't make the dish spicy - they simply brighten the cheese and add warmth, enhancing the overall flavour.
Cut most of the Spam into cubes for even distribution
Cubed Spam blends beautifully throughout the macaroni, giving you savoury bites in every spoonful.
Decorate the top with Spam triangles
Reserving a few slices and cutting them into triangles makes the dish look fun and appealing.
Bake until bubbly and melted
20 to 30 minutes in perfect for heating everything through and creating that golden, melty finish.
🍝FREQUENTLY ASKED QUESTIONS🍝
CAN I USE A LARGER TIN OF SPAM?
You can if you prefer more meat in your mac & cheese. You can also use ham if you would rather. I find the smaller tin to be just right.
IS SPAM TOO SALTY FOR THIS DISH?
Spam is salty and so is cheese, so season lightly. You can also buy the tins of Spam that are lower in salt.
WHY DO YOU USE TWO KINDS OF CHEESE?
Strong cheddar gives richness and Parmesan adds a nutty depth. Together they create a more flavourful, balanced sauce.
WHAT DO THE DIJON AND HOT SAUCE DO?
They don't make the dish spicy - they simply brighten the cheese flavour and add a gentle warmth that enhances the sauce.
DO I REALLY NEED TO RINSE THE MACARONI?
Yes. Rinsing stops the cooking process and removes excess starch, helping the pasta to stay separate, mixing easier into the sauce.
HOW DO I GET THAT PRETTY SPAM TOPPING?
Reserve a few slices, cut them into triangles, sprinkle with brown sugar, and arrange decoratively on top prior to baking. They glaze beautifully in the oven.
CAN THIS BE MADE AHEAD?
Yes, like most baked mac & cheese dishes, it reheats well. Leftovers are also delicious reheated the next day.
🍝A FEW MORE BUDGET FRIENDLY RECIPES TO ENJOY🍝
We are all needing to tighten our belts these days and the cost of groceries keeps going up. Here are a few more budget friendly meals we enjoy!
OLD FASHIONED TOMATO MACARONI & CHEESE - Comfort food at it's finest - a rich, creamy cheddar sauce made with both milk and tomato juice for a uniquely luscious flavour. Tender macaroni is folded into the velvety sauce, then topped with sweet, juicy whole tomatoes that melt beautifully into the dish as it bakes. With sharp cheddar, quality canned tomatoes, and a simple seasoning, this comes out bubbling, cheesy, and deeply satisfying. A nostalgic, homestyle casserole that tastes like warmth and simplicity in every bite.
GROUND BEEF & BARLEY SOUP - The perfect cold weather comfort food. Rich, warming and wonderfully satisfying. Lean ground beef shortens the cooking time while still giving that deep, stewy flavour that you would expect from long-simmered beef. Tender carrots, celery, onions, tomatoes, and plenty of chewy pearl barley makes every spoonful wholesome and filling. With smoked paprika, thyme, rosemary, garlic and a splash of Worcestershire and balsamic for brightness, it comes together in about half an hour, yet tastes like it simmered all afternoon.
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Yield: Serves 4
Spameroni & Cheese
Prep time: 20 MinCook time: 30 MinTotal time: 50 Min
A delicious version of mac & cheese which includes the addition of spam. Rich, creamy and delicious. A real family pleaser.
Ingredients
- 2 cups (8 ounces/230g) elbow macaroni
- 3 TBS butter
- 1/4 cup (35g) of plain flour
- 2 1/2 cups (590ml) whole milk, heated gently
- salt to taste
- 1 tsp Dijon mustard
- splash hot sauce
- 1/2 tsp ground pepper
- 2 2/3 cups (330g) grated strong/sharp cheddar cheese, divided
- 1/4 cup (45g) grated Parmesan cheese (1/4 cup)
- 7 ounce tin (200g) of Spam
- 1 TBS brown sugar
Instructions
- Preheat the oven to 190*C/375*F/ gas mark 5. Butter a 1 QT/1 liter shallow bakind dish. Set aside.
- Cook your macaroni in a pot of lightly salted boiling water, according to the package directions. Drain well and rinse. Set aside.
- Melt the butter in the saucepan and then whisk in the flour. Cook for several minutes to cook out the flour taste.
- Slowly whisk in the warm milk. Cook, whisking constantly until the mixture bubbles and thickens.
- Whisk in the mustard, hot sauce, black pepper and salt (remembering spam can be salty as can cheese).
- Mix the cheeses together and then whisk 2/3 of the mixture into the hot sauce to melt.
- Fold the cooked macaroni into the sauce.
- Cut the rounded ends from the Spam, cube them, and stir them in.
- Cut the remaining Spam into 1/3 inch slices. Reserve 4 slices for the top and cube the remaining Spam, stirring it also into the macaroni cheese.
- Turn into the buttered casserole dish.
- Cut the remaining slices of spam into halves diagonally and sprinkle each with some of the brown sugar. Place in a decorative manner on top of the mac and cheese.
- Sprinkle the remaining cheese over all.
- Bake the mac and cheese in the heated oven for 20 to 30 minutes until the cheese has melted and all is heated through.
- Serve hot and enjoy!
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If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
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