APPLE PIE CAKE

 I love baking in the fall. Your kitchen is full of delicious smells without feeling so hot. And what says fall better than apples and cinnamon. Well, maybe pumpkin and spices but I will leave those for another day.

Yesterday was canasta afternoon with friends and Friend Fran was hosting. Since I make the dessert for her to serve since she doesn't do much cooking anymore, I have been on a search for several days trying to find something to bake.

This recipe was called Apple Pie Bread and it was supposed to be baked in two loaf pans.  That would have been okay, but I really preferred to have something a little more inviting than a slice of quick bread. Problem solved as I decided to make a Bundt cake instead.

I have a fancy Bundt pan which may or may not be an actual Bundt  brand, that I bought a few years ago from Hillcrest Thrift Shop that I like to use as the shape is a little different from the traditional Bundt pan. Some cakes that I have cooked in it didn't really show off the design because the batter was less, but that was no problem with this recipe. Since boxed cake mixes are smaller than they used to be, the added cup of flour added volume to the batter and filled the pan up nicely.

I was really pleased with how it turned out. The only thing I might have done differently is making a powdered sugar glaze and drizzled over it, but another friend who was filling in to make six players, can't do dairy. I just sprinkled the powdered sugar over it which soaks up after a while because the cake is so moist.

My friends really enjoyed it too.

Print recipe.

APPLE PIE CAKE

1     (21 ounce) can apple pie filling (No-Sugar-Added apple pie filling works)

1      box yellow cake mix (Sugar Free works)

4     eggs

1      cup self-rising flour *

1      tablespoon cinnamon

1      medium apple, peeled, cored, and chopped

Cinnamon/sugar for topping

*or 1 cup all-purpose flour + 1-1/2 teaspoon baking powder+1/4 teaspoon salt

Preheat the oven to 325 degrees F. Grease and flour a Bundt pan. Set aside.

Whisk together in a large bowl the cake mix, flour, and cinnamon.

If substituting the all-purpose flour for the self-rising flour, premix the all-purpose flour, baking powder, and salt before adding it the cake mix.

Mash the apple pie filling so that the apple slices are in chunks.

Lightly beat the flour eggs together in a smaller bowl. Add the pie filling and the eggs to the dry ingredients stirring just until combined. 

Fold in the chopped apple. 

Make sure all of the dry ingredients are mixed in.

Pour batter into the prepared pan and spread out evenly.

Sprinkle cinnamon sugar mixture over the top of the cake.

Bake for 60 minutes or until a toothpick comes out clean when inserted in the cake.

Cool 20 minutes in pan on a wire rack

before removing to platter. 

Allow the cake to cool. 

This is a very moist cake so just before cutting to serve, dust the top with powdered sugar.