I’ve been craving something cinnamon/spicy. Something sweet, but not overly sugary. Something with a creamy, gooey frosting that compliments the spice. Well, I have completely satisfied my craving with this fabulous fall dessert. I ended up adapting a cake mix recipe that I’ve used for several years, except today I added the apple filling. As you can see, it came out beautifully, and tastes amazing!!
This cake is really easy, as it comes together in just a few steps. The applesauce and sour cream keep the cake moist and delicious, and the apple-cinnamon filling brings it all together. This cake is perfect for just about any occasion – a fall get-together, pot-luck, church social, or just something for you and your family at home.
- 1 (15.25 oz.) Spice Cake Mix (like Betty Crocker)
- 1¼ c. Spiced Apple Cider
- ⅓ c. cinnamon applesauce
- ⅓ c. sour cream
- 3 eggs
- 2 c. apple-cinnamon pie filling (approximately ¾ of can)
- ½ c. butter (1 stick), room temperature
- 4 oz. cream cheese (1/2 brick), room temperature
- 1 tsp. vanilla
- 4 c. powdered sugar
- 18 caramels (like Kraft or Brach’s) plus 1 Tbsp. water for melting
- Preheat oven to 350 degrees. Grease and flour a bundt pan, and set aside.
- In mixing bowl, combine cake mix, cider, apple sauce, sour cream and eggs. Mix for about 2 minutes on low, until thoroughly combine and smooth. Pour evenly in the bundt pan.
- In a liquid measuring cup, measure the pie filling. Using a knife or kitchen shears, cut the apples into bite sized pieces. Then, spoon the apple filling into the middle of the batter, all around the bundt pan, being careful not to hit the sides of the pan.
- Bake at 350 for 42-45 minutes, or until inserted toothpick comes out clean.
- Cool in pan for 5-10 minutes. Run a knife around the edges of the cake to loosen, then invert the cake onto a plate to cool completely.
- Frosting Instructions:
- In microwave safe bowl, unwrap caramels and add water. Microwave for 45 sec -1 minute. Stir, and microwave for 30 more seconds or until melted and smooth, being careful not to overcook. Set aside and let cool while making the rest of the frosting. With stand or hand mixer, cream together butter, cream cheese and vanilla. Gradually add the sugar one cup at a time. The add the slightly cooled, melted caramel. Caramel should be warm, but not hot. Mix together caramel and frosting until smooth. Drizzle or frost your cake once it’s completely cooled.