Elle's Easy 3-Ingredient Fruit Pie Filling Cake

🍒 Easy 3-Ingredient Fruit Pie Filling Cake

This might be one of the easiest cakes you’ll ever make! 🎂 You can use any cake mix and any fruit pie filling, so the flavor combinations are practically endless.

I made mine with white cake mix and cherry pie filling 🍒 (which is why it is pink), and then topped it with cream cheese frosting. So yummy! 😋 This is a great last-minute dessert, perfect for feeding a crowd, and easy to customize with whatever you have on hand.

🛒 Ingredients

• 1 box cake mix
• 1 can fruit pie filling
• 3 eggs 🥚

👩‍🍳 Directions

1. Preheat oven to 350°F. Grease a 9 x 13-inch baking pan.
2. Add the cake mix, entire can of pie filling, and eggs to a large mixing bowl. Do not add the oil, water, or other ingredients listed on the cake mix box.
3. Mix until everything is well combined. The batter will be thick and fruity.
4. Spread the batter evenly in the prepared pan.
5. Bake for 35–40 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out clean.
6. Let the cake cool completely before frosting.

🧁 Cream Cheese Frosting

• 8 oz cream cheese
• 1/2 cup butter 🧈
• 3 cups powdered sugar
• 1 teaspoon vanilla extract

Put the cream cheese and butter in a microwave-safe bowl and microwave in 30-second increments until soft.

Beat together until smooth and creamy. Gradually add the powdered sugar, then mix in the vanilla. Spread over the completely cooled cake.

🍓 Flavor Combination Ideas

• 🍒 Chocolate cake + cherry pie filling
• 🍓 Chocolate cake + strawberry pie filling
• 🫐 Vanilla cake + blueberry pie filling
• 🍋🍓 Lemon cake + strawberry pie filling
• 🍎 Spice cake + apple pie filling

✨ Make It Your Own

There are so many easy ways to change this cake up! Try adding chocolate chips, white chocolate chips, nuts, or shredded coconut. 🥥

Top it with cream cheese frosting, whipped topping, powdered sugar, a simple drizzle, or fresh fruit. 🍓🫐

One bowl 🥣, three simple ingredients, minimal cleanup—and a dessert that’s easy enough for the last minute but good enough to serve a crowd! 🎉

Creamy Boursin Chicken Orzo with Artichokes 🍅🌿

This was the perfect dinner for a rainy night—warm, creamy, cozy, and one of those meals that just completely hit the spot. And the fact that Mark really enjoyed it too means this is definitely something I'll be making again!

I changed the original idea quite a bit to suit us. I used less tomato, swapped the zucchini for artichoke hearts, and cooked the orzo using just enough water for it to absorb—more like cooking rice—rather than boiling it in a huge pot of water and draining it.

I also made the chicken ahead of time in my Instant Pot, so when it was time to put dinner together, I simply cut up the cooked chicken and added it at the end. Easy!

🍴 Ingredients

• 1 package Boursin Garlic & Fine Herbs cheese (5.2 oz)
  
• 1 cup cherry tomatoes, chopped quite fine
• 1 can artichoke hearts, well drained and cut into bite-size pieces
• ¾ cup (6 oz) dry orzo
• 2 cups water
• 1 tablespoon butter
• Cooked chicken, cut into bite-size pieces (I cooked mine ahead of time in the Instant Pot)
• Dried oregano, to taste
• Red pepper flakes, to taste
• Salt and freshly ground black pepper, to taste
• Olive oil or olive-oil spray
• Fresh basil, chopped
• Grated Parmesan cheese

👩‍🍳 Directions

1. Heat the oven to 350°F. Place the Boursin in the center of a baking dish. Arrange the halved cherry tomatoes and chopped, well-drained artichoke hearts around it.
2. Sprinkle everything with oregano, red pepper flakes, salt and pepper, then give the vegetables a very light spray or drizzle of olive oil.
3. Bake for about 20 minutes, until the tomatoes have softened and released some of their juices and the Boursin is warm and creamy. If you'd like the tomatoes softer, give them another 5 minutes.
4. Meanwhile, cook the orzo. Combine ¾ cup orzo, 2 cups water, 1 tablespoon butter and a little salt in a saucepan. Bring to a boil, then reduce to a gentle simmer. Cook uncovered, stirring occasionally, until the orzo is tender and has absorbed most of the water. If it needs a little more liquid before it's tender, simply add a splash of water.
5. Remove the baking dish from the oven and stir the Boursin, roasted tomatoes and artichokes together. The warm cheese and tomato juices will turn into a deliciously creamy sauce.
6. Fold in the cooked orzo, chopped cooked chicken and fresh basil, stirring until everything is coated in that creamy Boursin sauce.
7. Sprinkle grated Parmesan over the top and return the dish to the oven for another 5–10 minutes, just until everything is piping hot and the Parmesan has melted.

❤️ A Cozy Keeper

I really loved the way this turned out. Using artichoke hearts gave it a little more flavor and substance, (but you could use zucchini or some other vegetable if you wish).

This hit the spot. Mark really enjoyed it too, so this one is absolutely going into our regular dinner rotation. ☔️🍲❤️

Mark’s Marvelous Chicken

 

I’ve made this chicken many times over the years, so it surprised me when I recently served it and Mark said, “WOW, this is great! I could eat this again.”

I looked at him to see if he was joking but, nope, he genuinely didn’t remember that he’s had it many times over the years! 😂

Good to know he still loves it, because I call it Mark’s Marvelous Chicken for a reason - and I guess it gets to keep the name.

This is one of those recipes I love because it’s simple, fast, and delicious. The Parmesan-mayo topping keeps the chicken moist while the panko breadcrumbs give it a flavorful, lightly crispy coating.

Prep Time: 5 minutes
Cook Time: 15–20 minutes
Total Time: 20–25 minutes
Servings: 2

Ingredients

• 2 boneless, skinless chicken breasts

• Salt and pepper, to taste

• 1½ teaspoons herbs, such as thyme and garlic seasoning or thyme and Italian seasoning

• 4 tablespoons grated Parmesan cheese

• 2 tablespoons mayonnaise, or a little more if needed

• 2 tablespoons panko breadcrumbs, or more as needed

• Olive oil spray

Directions

1. Preheat the oven or air fryer to 425°F.

2. Season the chicken breasts with salt, pepper, and your choice of herbs.

3. For the oven: Place the chicken breasts in a greased baking pan.
   For the air fryer: Lightly coat the basket with olive oil spray, then place the chicken breasts in the basket.

4. In a small bowl, mix the Parmesan cheese and mayonnaise until well combined.

5. Spread the Parmesan-mayo mixture evenly over the tops of the chicken breasts.

6. Sprinkle the panko breadcrumbs evenly over the top.

7. Bake or air fry for approximately 15–20 minutes, depending on the thickness of the chicken, until the thickest part reaches an internal temperature of 165°F (74°C).

Simple, fast, and apparently memorable—even if Mark doesn’t remember eating it! 😂

Sunday Chat - Do Not Fear, Worry or Dread

So do not fear, for I am with you;

    do not be dismayed, for I am your God.

I will strengthen you and help you;

    I will uphold you with my righteous right hand.

Isaiah 41:10

For God hath not given us the spirit of fear, 

but of power and of love and of a sound mind.

2 Timothy 1:7

Look at the birds of the air; 

they do not sow or reap or store away in barns, 

and yet your heavenly Father feeds them. 

Are you not much more valuable than they?

Matthew 6:26

Have no fear of sudden disaster

    or of the ruin that overtakes the wicked,

 for the Lord will be at your side

    and will keep your foot from being snared.

Proverbs 3: 25-26

You have not, because you ask not.

James 4:2

Don’t worry about anything; instead, 

pray about everything. 

Tell God what you need, 

and thank him for all he has done.

Philippians 4:6

Who of you by worrying can 

add a single hour to your life

Since you cannot do this very little thing, 

why do you worry about the rest?

Luke 12:25-26