Apple Spiced Cake
Apple spiced cake may just be the best fall cake out there. Baked with the perfect blend of warm spices, apples, crunchy nuts, and a decadent cinnamon-infused topping, it’s full of all the autumn flavors you love. There are three awesome reasons this delicious cake has become a staple in our household for everything from Friendsgiving to Christmas.
First, it tastes incredible. Every time i’ve baked this cake, it’s been devoured in less than two hours, even amongst friends who aren’t big cake fans (it’s that good). Think moist, flavorful, and texturally sensational.
Second, it is so, so easy to make. Apple pie filling and spiced cake mix are used as a base to reduce prep time, with a few sneaky baking hacks mixed in to ensure your cake not only tastes homemade, but way better than a traditional boxed cake. This 6 ingredient cake can be prepped in less than 15 minutes, so you can spend less time in the kitchen and more time enjoying the season.
Third, you can truly make this recipe your own. I’ve provided two topping options to choose from - cinnamon cream cheese frosting for all the frosting lovers out there, and a fresh cinnamon whipped cream for those who prefer a lighter approach. Alternatively, you can choose to serve this cake fresh-from-the-oven with a scoop of vanilla ice cream on top. Finally, if you want to give your cake an added crunch, sprinkle some chopped pecans or walnuts on top.
Now go grab your favorite cozy sweater and enjoy a slice of apple spiced perfection.
Ingredients
Apple Spiced Cake
3 tablespoons granulated sugar
1 and 1/2 teaspoons ground cinnamon
1 can apple pie filling (21 oz)
3 large eggs
1/2 cup full-fat Greek yogurt (4-5% milk fat)
1 package Betty Crocker spice cake mix (18.25 oz)
Topping Option 1: Cinnamon Cream Cheese Frosting
1 package cream cheese (8 oz)
4 teaspoons unsalted butter
1 teaspoon vanilla extract
2 tablespoons milk
3 cups confectioners sugar
3/4 teaspoon ground cinnamon
Topping Option 2: Cinnamon Whipped Cream
1 cup heavy whipping cream
1 teaspoon vanilla extract
2 tablespoons confectioners sugar
1 teaspoon cinnamon
Instructions
Apple Spiced Cake
Preheat oven to 350 degrees. Spray a 9x13 inch pan generously with non-stick spray. Set aside.
In a small bowl, mix together granulated sugar and 1 teaspoon of cinnamon. Set aside.
Empty apple pie filling onto a cutting board. Cut apple pieces in half.
In a large bowl or KitchenAid mixer fitted with a paddle attachment, mix Greek yogurt and eggs on medium speed until smooth.
Add apple pie filling, 1/2 teaspoon cinnamon, and cake mix, blending on low speed for 2 minutes.
Evenly spread half of the cake batter into the pan. Sprinkle cinnamon sugar mixture on top.
Evenly spread remaining cake batter on top. Tap pan on counter 3-4 times to smooth batter and remove any air bubbles.
Bake on the top oven rack for 36-40 minutes, or until a toothpick inserted in the center comes out clean or with only a few small crumbs (no wet batter). Every oven is different, so keep an eye on your cake for the last few minutes.
Allow cake to completely cool in the pan, then frost as desired.
Cream Cheese Frosting
In a large bowl or KitchenAid mixer fitted with a paddle attachment, beat cream cheese, butter, vanilla extract, and milk on high speed until smooth.
Add confectioners sugar and cinnamon. Mix on low speed until incorporated, then increase to high speed for one minute.
Spread desired amount of frosting on cooled cake and garnish with chopped nuts (optional).
Vanilla Whipped Cream
In a large bowl or KitchenAid mixer fitted with a whisk attachment, whip heavy cream, sugar, vanilla extract, and cinnamon on medium-high speed until it thickens and peaks form (approximately 2 minutes). Do not over-mix your whipped cream, it will become lumpy.
Spread whipped cream on cooled cake, or add a dollop to a slice while serving. Garnish with chopped nuts (optional).
Recipe Notes
Cake is best enjoyed within 1-2 days. Store covered at room temperature.
If you prefer a plain cream cheese frosting or vanilla whipped cream, simply omit the cinnamon from the above recipes.
Recipe adapted from Betty Crocker.
