This is a super simple recipe this month and it is perfect for the upcoming fall weather. September is the time for apples and not having to actually peel and chop apples is a plus. Some days, you just don’t want too much prep before you can enjoy a piece of cake. Honestly, I did not wait for it to cool completely before cutting into it and drizzling it with caramel. Because it is such a moist cake, it didn’t cut cleanly, but it tasted just like fall.
Apple Cinnamon Cake
- 1 box spice cake mix
- 4 eggs
- 1 can (21 oz.) apple pie filling*
- 3 Tablespoons sugar
- 1 teaspoon cinnamon
- Preheat oven to 350°F. Spray bottom only of a 13×9-inch pan with cooking spray; set aside
- In a large bowl, beat the cake mix and the eggs with an electric mixer on low speed for about 2 minutes. The batter will be thick. Stir in the apple pie filling. Spread half of the batter on the bottom of the prepared pan.
- In a small bowl, stir together the sugar and the cinnamon. Sprinkle half of the sugar mixture over the batter in the pan. Drop spoonfuls of the remaining batter on top and spread evenly. Sprinkle the remaining sugar mixture across the top of the cake.
- Bake for 28-32 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before serving.
- Serve with ice cream and caramel sauce.
Serves 12.
*There are two types of pie filling. One is the normal filling that is easy to find. The other kind is a “more fruit” filling that has more pieces of fruit and less of the sweet filling. Either one will work in this cake. If you use the normal filling and want more apples, feel free to chop up a fresh apple and stir in with the pie filling.