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spray very generously
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before baking
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after baking. It will sink a little as it cools.
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cake board on top of pan
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flip pan over
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wax paper strips under cake
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....to catch drips
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This cake starts with a butter cake mix ~ then you add a can of apple pie filling (reserving a little of the liquid for the glaze). I added some cinnamon (and also some in the glaze). If you want, you can add caramel extract too (which is especially good in the Fall). I love my rose bundt pan, which looks beautiful when the glaze is drizzled on the top of the petals and drips down ~ then I put some dark pastel butterflies on it for Spring.
APPLE PIE BUNDT CAKE
1 package of butter cake mix (caramel apple or spice cake mix would be good in the Fall)
1/4 cup oil (vegetable or canola)
1 tsp. ground cinnamon
1 tsp. vanilla extract (OPTIONAL: plus 1/2 tsp. caramel extract)
3 eggs
1 (about 21 oz.) can apple pie filling (reserve about 1 TB of the liquid for the glaze)
GLAZE:
1 TB reserved apple pie filling glaze
1 cup powdered sugar
quick dash of cinnamon (optional)
up to 2 TB liquid, as needed (choose from: apple juice, brandy, milk, cream, caramel flavored liquid coffee cream)
OPTIONAL: sprinkles
***
Preheat oven to 350. VERY GENEROUSLY spray a bundt pan with non-stick baking spray (containing flour). Be sure to get in every nook & cranny of your bundt pan, including the center tube and over the top of the tube (in case the cake rise up over the tube during baking). The decorative shapes are usually 10-cup bundt pans (like my rose) and the traditional pans are usually 12-cup ~ this cake fits perfectly into a 10-cup pan (and will be shorter in a 12-cup pan).
Now, beat the cake mix, oil, cinnamon, extract, eggs and apple pie filling in your electric mixer (start on low so the cake mix doesn't pouf out at you ~ then increase to medium high). Let it go for about 2 minutes. Then put it into the prepared pan and smooth over the top. Give the pan a quick tap on the counter to break any air bubbles inside.
Bake for about 45-50 minutes, or until a cake tester comes out clean. Your cake should be starting to pull away at the sides ~ and should bounce back when lightly touched on top. Let it cool on a rack for about 45 minutes to an hour, before inverting it (it should sink down a little, if it had risen up over the top.) (If you invert it too soon, it will collapse in on itself.) I put a doily on my cake board (or a cake plate) over the top of the pan, and then just flip the cake over onto it (see photo above). Let it cool completely before glazing.
GLAZE:
Whisk together the reserved apple pie filling, cinnamon and powdered sugar in a small bowl, adding whatever liquid you chose ~ 1 tsp. at a time ~ until you get the desired consistency (smooth, thick drizzle consistency). You can adjust the consistency by adding more powdered sugar (if it's too thin) or more liquid (if it's too thick). (If you've just kept adding and adding and end up with tons of extra glaze, you can keep it in a container in the refrigerator to use another time.)
APPLE PIE BUNDT CAKE
1 package of butter cake mix (caramel apple or spice cake mix would be good in the Fall)
1/4 cup oil (vegetable or canola)
1 tsp. ground cinnamon
1 tsp. vanilla extract (OPTIONAL: plus 1/2 tsp. caramel extract)
3 eggs
1 (about 21 oz.) can apple pie filling (reserve about 1 TB of the liquid for the glaze)
GLAZE:
1 TB reserved apple pie filling glaze
1 cup powdered sugar
quick dash of cinnamon (optional)
up to 2 TB liquid, as needed (choose from: apple juice, brandy, milk, cream, caramel flavored liquid coffee cream)
OPTIONAL: sprinkles
***
Preheat oven to 350. VERY GENEROUSLY spray a bundt pan with non-stick baking spray (containing flour). Be sure to get in every nook & cranny of your bundt pan, including the center tube and over the top of the tube (in case the cake rise up over the tube during baking). The decorative shapes are usually 10-cup bundt pans (like my rose) and the traditional pans are usually 12-cup ~ this cake fits perfectly into a 10-cup pan (and will be shorter in a 12-cup pan).
Now, beat the cake mix, oil, cinnamon, extract, eggs and apple pie filling in your electric mixer (start on low so the cake mix doesn't pouf out at you ~ then increase to medium high). Let it go for about 2 minutes. Then put it into the prepared pan and smooth over the top. Give the pan a quick tap on the counter to break any air bubbles inside.
Bake for about 45-50 minutes, or until a cake tester comes out clean. Your cake should be starting to pull away at the sides ~ and should bounce back when lightly touched on top. Let it cool on a rack for about 45 minutes to an hour, before inverting it (it should sink down a little, if it had risen up over the top.) (If you invert it too soon, it will collapse in on itself.) I put a doily on my cake board (or a cake plate) over the top of the pan, and then just flip the cake over onto it (see photo above). Let it cool completely before glazing.
GLAZE:
Whisk together the reserved apple pie filling, cinnamon and powdered sugar in a small bowl, adding whatever liquid you chose ~ 1 tsp. at a time ~ until you get the desired consistency (smooth, thick drizzle consistency). You can adjust the consistency by adding more powdered sugar (if it's too thin) or more liquid (if it's too thick). (If you've just kept adding and adding and end up with tons of extra glaze, you can keep it in a container in the refrigerator to use another time.)
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