EASY APPLE CAKE
All it takes is five ingredients and 15 minutes of prep to pull of this apple-cinnamon cake. Just reach for your 13x9 pan, a box of Betty's spice cake mix, a can of apple pie filling, eggs, cinnamon and sugar-it's that easy! And with 12 servings, this dessert is perfect for sharing. Try topping with ice cream flavors like vanilla, butter pecan or cinnamon for a perfect fall treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
- In large bowl, beat dry cake mix, pie filling and eggs with electric mixer on low speed 2 minutes. Batter will be thick. Spread half of the batter in pan. Mix sugar and cinnamon; sprinkle half of the mixture over batter in pan. Spread remaining batter in pan; sprinkle with remaining sugar-cinnamon mixture.
- Bake 32 to 40 minutes or until toothpick inserted in center comes out clean; cool completely. Serve with whipped topping. Store loosely covered.
Nutrition Facts : Calories 110, Carbohydrate 21 g, Cholesterol 55 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 55 mg, Sugar 17 g, TransFat 0 g
MIX AND MATCH BUNDT CAKE
This cake is unbelievably moist and sooo tasty.You can interchange the ingredients to make different flavors and it is as easy as 1 2 3.Only 4 ingredients!!!Please read the example below instructions for flavors of cake and fruit.
Provided by ngdarlen
Categories Dessert
Time 5m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Mix cake mix,extract, eggs together, will be very thick.
- Add the fruit pie filling and fold into cake batter, again,will be very thick.
- Spread into a greased and floured bundt pan and bake at 325F till toothpick inserted in middle comes out clean.
- Let cake cool for a few minutes and invert cake onto a platter and wrap with saran wrap until cake has completely cooled,this allows the cake to create steam which insures moistness.
- Examples of flavors: devils food cake mix with cherry pie filling and almond extract spice cake mix with apple pie filling and vanilla extract white cake mix with blueberry pie filling and lemon extract.
APPLE PIE CAKE-MIX CAKE
My mum taught me this recipe when I was just learning to bake, and I still use it for parties as it is a crowd-pleaser. Having only 3 ingredients it is super quick and easy to make. A dollop of vanilla ice cream tops it very well.
Provided by Marya "Marta" Krause
Categories Desserts Cakes Cake Mix Cake Recipes Dump Cake
Time 1h
Yield 20
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Pour pie filling into a 9x13-inch baking dish. Sprinkle cake mix evenly over apple pie filling and top with melted butter.
- Bake in the preheated oven until the top starts to turn brown, about 40 minutes. Cool cake 15 minutes before serving.
Nutrition Facts : Calories 194.1 calories, Carbohydrate 32.5 g, Cholesterol 12.6 mg, Fat 7.2 g, Fiber 0.8 g, Protein 1.1 g, SaturatedFat 3.3 g, Sodium 200.8 mg, Sugar 9.4 g
APPLE CAKE III
This is really an old recipe. It's quick and easy. Hope you enjoy it.
Provided by Mary Ann Benzon
Categories Desserts Cakes Cake Mix Cake Recipes Coffee Cake
Time 1h30m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, mix together the cake mix, eggs and apple pie filling. Pour into the prepared pan. Combine the brown sugar, flour, butter, cinnamon and walnuts. Sprinkle over the top of the batter.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 190.7 calories, Carbohydrate 31.1 g, Cholesterol 25 mg, Fat 6.8 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 1.2 g, Sodium 166.6 mg, Sugar 16.2 g
BUNDT APPLE PIE
A simple three words will describe it: bundt apple pie. No, not cake - PIE. An apple pie with a crust and filling, baked in a heavy metal bundt pan. When I looked on Google for any examples of a pie in a bundt pan, I'd found exactly ZERO. Evidently, no one has done this before - everyone bakes cakes and sometimes other things in bundt pans, but apparently no one had written anything online about baking a pie in a bundt pan. COOL! Therefore, I present the world's first bundt apple pie. Please feel free to try and modify this recipe as needed. All I ask is a reference.
Provided by E.W. Modemac
Categories Dessert
Time 2h15m
Yield 1 large pie, 10-12 serving(s)
Number Of Ingredients 27
Steps:
- Pans needed: Bundt cake pan of 10 inches or larger in diameter, preferably a thick or heavy pan. Large bowl to mix crust. Two medium to large size bowls, plus a colander, to drain sliced apples.
- Peel and slice apples into equal-sized pieces. (Some folks use thin slices, some use thick slices, and some prefer to cube their apples. This is your preference, but the apple slices should be roughly the same size.) Mix in 1/4 cup sugar. Place a colander into a large bowl, then add the mixed apple slices to the colander. Let the liquid drain from the apple slices for 90 minutes.
- While the apples are draining, preheat your oven to 350 degrees Fahrenheit and prepare your pie crust.
- In a large bowl, mix together the ingredients in order: flour, suet, baking powder, brown sugar. salt. Stir together, then mix in spices: allspice, cardamon, ginger. Add brandy and 1/4 cup water. Stir it all together until you are close to forming a dough, then add the remaining 1/4 cup of water and stir. Once the crust dough is thick in consistency, you can then knead the dough with your hands. If the dough is not at the right consistency then add more water, a tablespoon at a time, until you are left with thick dough and no dry crumbs on the side and bottom of the bowl. Separate the mound of dough into two halves, and roll them into two balls of dough.
- Grease the entire inside of the bundt pan with shortening, to prevent sticking when the finished pie comes out.
- Press one of the balls of dough with a rolling pin into a flat circle. Place it into the bundt pan, and press it out with your hands so that every inch of the inside of the pan is covered. I found the pie crust was indeed very thick and solid, and it was much easier to roll out with a rolling pin than a typical pie crust. I pressed it into the bundt pan by hand, and spent maybe twenty minutes or more pressing the pie crust up along the inner and outer edges of the pan.
- When the apples have finished draining, reserve (keep) the drained apple juice. Return the apples to the big mixing bowl. In order to add more flavor to the crust, I poured some of the reserved apple juice from the apple slices into the pan and swirled it around, then drained out the excess.
- In a large bowl, mix the drained apples together with the pie filling ingredients. Add the filling to the bundt pan.
- With a rolling pin, press the other ball of dough into a second round crust to add to the top of the pan - and when the pie is flipped over, this will be the bottom of the pie. Because of this, it will be necessary to double over and press down the edges all around the pan. This will crimp it down with the inner crust, and seal the pie as it bakes in the oven.
- Bake the pie in your oven at 350 degrees F for at least 75 to 80 minutes (1 hour plus 15 to 20 minutes).
- Remove the pie from the oven. At this point the torture begins! It is absolutely necessary to let the pie sit and settle for one hour before flipping the bundt pan over. After this, wait for another hour before lifting the pan off if the finished pie.
- Finally, prepare the pie glaze: Add 2 cups powdered confectioner's sugar to a medium sized bowl. Bring applejack brandy to a boil. Lower temperature, and simmer to boil off the alcohol. As the liquor is simmering, add 2 tablespoons of butter, and stir until the butter is melted. Add the mixture of brandy and butter to the powdered sugar. Add 2 tablespoons of heavy cream, plus 1/2 teaspoon cinnamon and 1/4 teaspoon vanilla extract. Stir it all into a thick liquid or a thin paste. Drizzle the glaze over the pie.
Nutrition Facts : Calories 598.8, Fat 25.5, SaturatedFat 14.1, Cholesterol 23.5, Sodium 286.9, Carbohydrate 90, Fiber 3.9, Sugar 54.4, Protein 4.7
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