Every family has that recipe—the one everyone quietly hopes will show up at every church social, neighborhood potluck, BRUNCH, and school bake sale.

For my grandma, it was her “fancy” pineapple angel food cake. It was light, fluffy, and always the first empty dish on the dessert table. Little did anyone know her famous recipe was really just two pantry staples, stirred together in one bowl and baked in a 9×13 pan.

This is the kind of dessert you can throw together at the last minute and still arrive with something that looks special, slices beautifully, and feeds a crowd without breaking the bank.

Below, you’ll find Grandma’s legendary cake plus nine more easy 2‑ingredient cakes you can whip up for potlucks, brunches, BBQs, and parties.

Why You’ll Love 2-Ingredient Cakes for Potlucks & Brunch

2‑ingredient cakes are a busy host’s secret weapon. You skip the long ingredient list and still get a dessert that tastes like it took all afternoon. They’re perfect when:

• You need a last‑minute potluck dessert that feeds a crowd.
• You’re hosting brunch and want something sweet but easy.
• You don’t want to fuss with eggs, butter, and multiple bowls.
• You love a good shortcut that still tastes homemade.

Most of these recipes bake in a standard 9×13‑inch pan, travel well, and can be served at room temperature—ideal for buffets and big gatherings.

Grandma’s Famous Pineapple Angel Food Cake

This is the 2‑ingredient cake that put my grandma’s name on every potluck signup sheet. The combo of angel food cake mix and crushed pineapple bakes into a tall, airy cake that tastes bright and tropical.

It’s sweet without being heavy, so people happily go back for seconds (and thirds).

It slices cleanly into neat squares, looks pretty topped with a little whipped cream and berries, and stays delicious even if it sits on the dessert table for a while.

Ingredients

• 1 box angel food cake mix
• 1 can (20 oz) crushed pineapple in juice, undrained

Instructions

1. Preheat oven to 350°F (175°C). Lightly grease or line a 9×13‑inch baking pan.
2. In a large mixing bowl, add the dry angel food cake mix.
3. Pour in the entire can of crushed pineapple with its juice.
4. Stir gently until everything is evenly combined and foamy—don’t overmix.
5. Pour the batter into the pan and smooth the top.
6. Bake for 25–30 minutes, or until the top is golden and a toothpick in the center comes out clean.
7. Let the cake cool completely in the pan before slicing into squares.

Variations & Serving Ideas

• Top with whipped cream and fresh berries for a light summer dessert.
• Add shredded coconut to the batter for a tropical twist.
• Drizzle with a simple pineapple glaze (powdered sugar + pineapple juice) once cooled.

2. Classic Soda Cake (Cake Mix + Soda)

Why It’s Great for Potlucks

This is the ultimate “dump and bake” dessert. Cake mix and soda bake into a moist, fluffy cake with no eggs, oil, or butter. It’s fun, nostalgic, and perfect when you’re feeding kids and adults at the same time.

Ingredients

• 1 box cake mix (chocolate, vanilla, lemon, etc.)
• 1 can (12 oz) soda (cola, lemon‑lime, orange, etc.)

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13‑inch pan.
2. In a bowl, whisk together the dry cake mix and soda until smooth and slightly bubbly.
3. Pour into the prepared pan and smooth the top.
4. Bake 25–30 minutes, or until a toothpick in the center comes out clean.
5. Cool before slicing.

Customisation Ideas

• Chocolate cake + cola for a rich, brownie‑like cake.
• Vanilla cake + orange soda for a creamsicle flavor.
• Lemon cake + lemon‑lime soda for a bright, tangy sheet cake.

3. Easy Apple Dump Cake

Why It’s Great for Potlucks

This apple dump cake tastes like a mash‑up of apple cobbler and cake, and it’s especially perfect for fall gatherings and holiday buffets. You literally dump, bake, and serve.

Ingredients

• 1 box yellow or spice cake mix
• 2 cans (20–21 oz each) apple pie filling

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13‑inch pan.
2. Spread the apple pie filling evenly over the bottom of the pan.
3. Sprinkle the dry cake mix evenly over the apples.
4. Bake 35–40 minutes, or until the top is golden and the filling is bubbling around the edges.
5. Cool slightly before serving.

Customisation Ideas

• Sprinkle cinnamon or apple pie spice over the top before baking.
• Add chopped pecans or walnuts if you don’t need it nut‑free.
• Serve warm with vanilla ice cream or whipped cream.

4. Peach Dump Cake

Why It’s Great for Potlucks

Peach dump cake is a summer classic. It has the juicy, syrupy goodness of peach cobbler with the ease of a box mix. It’s perfect for BBQs, church socials, and family reunions.

Ingredients

• 1 box yellow cake mix
• 2 cans (15–16 oz each) sliced peaches in juice or light syrup, undrained

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13‑inch pan.
2. Pour the peaches and their juice into the pan and spread evenly.
3. Sprinkle the dry cake mix evenly over the top.
4. Bake 35–40 minutes, until the top is golden and the filling is bubbly.
5. Cool slightly before serving.

Customisation Ideas

• Add a sprinkle of cinnamon or nutmeg.
• Top with a scoop of vanilla ice cream.
• Mix one can of peaches with one can of mixed fruit for a twist.

5. Cherry Chocolate Cake

Why It’s Great for Potlucks

This cake looks like it came from a bakery, but it’s only two ingredients. The combo of chocolate cake and cherry pie filling makes a rich, moist cake that feels a bit fancy.

Ingredients

• 1 box chocolate cake mix
• 1 can (20–21 oz) cherry pie filling

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13‑inch pan.
2. In a mixing bowl, stir together the dry cake mix and cherry pie filling until combined.
3. Spread the thick batter into the prepared pan.
4. Bake 25–30 minutes, or until a toothpick in the center comes out clean.
5. Cool completely before slicing.

Customisation Ideas

• Add a splash of almond extract to the batter for “black forest” vibes.
• Serve with whipped cream and extra cherries on top.

6. Lemon Sheet Cake

Why It’s Great for Potlucks

This lemon sheet cake is light, bright, and perfect for spring and summer gatherings. It feels refreshing after heavier mains and sides, and it’s a huge hit on brunch tables.

Ingredients

• 1 box lemon cake mix
• 1 can (12 oz) lemon‑lime soda

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13‑inch pan.
2. Whisk cake mix and soda together until smooth.
3. Pour into the pan and smooth the top.
4. Bake 25–30 minutes, or until done in the center.
5. Cool completely.

Customisation Ideas

• Top with a simple lemon glaze (powdered sugar + lemon juice).
• Serve with fresh berries and whipped cream.

7. Orange Creamsicle Cake

Why It’s Great for Potlucks

This cake tastes like a melted orange creamsicle and always brings out the nostalgia. It’s a fun, bright dessert that kids and adults love.

Ingredients

• 1 box white or vanilla cake mix
• 1 can (12 oz) orange soda

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13‑inch pan.
2. Combine cake mix and orange soda, whisking until smooth.
3. Pour into the pan and smooth the top.
4. Bake 25–30 minutes, until a toothpick comes out clean.
5. Cool before frosting or serving.

Customisation Ideas

• Stir in a teaspoon of vanilla for extra creamsicle flavor.
• Frost with whipped topping and garnish with orange slices.

8. Chocolate Pumpkin Cake

Why It’s Great for Potlucks

With just chocolate cake mix and pumpkin purée, you get a fudgy, brownie‑like cake that feels perfect for fall. It’s rich, moist, and pairs beautifully with coffee.

Ingredients

• 1 box devil’s food cake mix
• 1 can (15 oz) pumpkin purée (not pumpkin pie filling)

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13‑inch pan.
2. In a bowl, stir together cake mix and pumpkin until thick and fully combined.
3. Spread the batter evenly into the pan.
4. Bake 25–30 minutes, or until a toothpick comes out mostly clean.
5. Cool before slicing.

Customisation Ideas

• Stir in pumpkin pie spice for extra autumn flavor.
• Sprinkle chocolate chips on top before baking.

9. Nutella Cake

Why It’s Great for Potlucks

This two‑ingredient Nutella cake feels like something you’d order at a café. It’s rich, fudgy, and impressive, yet secretly very simple to make.

Ingredients

• 1 ½ cups Nutella (or chocolate‑hazelnut spread)
• 4 large eggs

Instructions

1. Preheat oven to 350°F (175°C). Line and lightly grease an 8‑inch round or square pan.
2. Beat the eggs with a mixer for 5–6 minutes until very pale and thick.
3. Gently warm the Nutella until just soft.
4. Fold the Nutella into the whipped eggs in batches until fully combined.
5. Pour into the pan and smooth the top.
6. Bake 20–25 minutes, or until the center is set.
7. Cool completely before slicing.

Customisation Ideas

• Dust with powdered sugar and serve with berries.
• Sprinkle chopped hazelnuts on top (if nut allergies aren’t an issue).

10. Cloud Fruit Gel Cake

Why It’s Great for Potlucks

This light, no‑bake “cake” is perfect for hot days and busy schedules. It slices like cake but feels more like a fruity mousse or jello dessert.

Ingredients

• 3 cups fruit purée (strawberries, mango, berries, etc.)
• 3–4 tablespoons unflavored gelatin

Instructions

1. Line an 8‑inch square pan with parchment, leaving an overhang.
2. Gently warm the fruit purée until just warm.
3. Sprinkle gelatin over the surface and whisk until completely dissolved.
4. Beat with a mixer on high until the mixture becomes light, airy, and increases in volume.
5. Spread into the prepared pan and smooth the top.
6. Chill for at least 1–2 hours, until firm.
7. Lift out using the parchment and slice into squares.

Customisation Ideas

• Make layered stripes with different fruit flavors (chill each layer before adding the next).
• Top each square with whipped cream or yogurt.

FAQs

Can I make 2‑ingredient cake ahead of time?

Yes. Most of these cakes can be made 1 day in advance. Let them cool, cover tightly, and store at room temperature (or chilled if they contain fruit purée or dairy‑based toppings).

Can I double the recipe for a bigger crowd?

Instead of doubling into one pan, bake two separate 9×13 pans so they cook evenly.

How do I transport these to a potluck?

Bake in a metal or disposable foil pan, cool completely, then cover with foil or a lid. Slice on site.