Delicious Apple Cake with Apple Pie Filling and Cake Mix
An easy and delicious apple cake made with apple pie filling and cake mix. Perfect for a quick dessert that's full of flavor.
Equipment
- 1 9x13 inch baking pan greased
- 1 large mixing bowl
- 1 electric mixer optional
Ingredients
Main Ingredients
- 1 box yellow cake mix
- 1 can apple pie filling 21 oz
- 3 large eggs
- 1/3 cup vegetable oil
Optional Ingredients
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts or pecans
- 1 tsp ground cinnamon
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan to ensure the cake doesn't stick.
- In a large bowl, combine the yellow cake mix, eggs, and vegetable oil. Use an electric mixer on medium speed to blend the ingredients until smooth.
- Gently fold in the apple pie filling with a spatula, being careful not to overmix. The batter should be thick and lumpy.
Baking
- Spread the batter evenly into the prepared baking pan, smoothing the top with a spatula.
- Place the pan in the oven and bake for 45 to 50 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
Cooling & Serving
- After baking, let the cake cool in the pan on a wire rack for 20 minutes. This helps the cake set and makes it easier to slice.
- Once cooled, slice the cake into 8 pieces. Serve with a dusting of powdered sugar or a scoop of vanilla ice cream.
- Store leftover cake in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze slices wrapped in plastic wrap for up to 2 months.
Notes
Pro Tips: Ensure all ingredients are at room temperature for better mixing. Substitute half the oil with applesauce for a healthier option. Use a toothpick to check for doneness. Ingredient Substitutions: Use a spice cake mix for a different flavor. Replace apple pie filling with other fruit fillings like cherry. How to Serve: Serve warm with ice cream or whipped cream. Storage & Freshness: Keep in an airtight container at room temperature for 3 days or refrigerate for 5 days. Make-Ahead Tips: Prepare the batter a day in advance and store it in the fridge before baking.