It’s always good when you can make your in-laws happy. A few weeks ago, Jim’s parents came to our house for a visit. They were bringing Grandpa-Great’s car to my daughter. (How many people get to say their first car belonged to their great-grandpa?) This cake was on my baking list that day, which worked out perfectly. Especially since they loved it!
A double cinnamon kick from the spice cake mix and apple pie filling, makes the cake a wonderful base for caramel glaze. This dessert would be perfect in October, but don’t wait till Autumn to make it. It’s moist, full of flavor and looks pretty too. Plus, it’s super easy.
Here’s what you’ll need:
Apple Spice Cake with Caramel Glaze
Ingredients
For the cake
- 1 box spice cake mix
- 21 oz can apple pie filling
- 2 eggs
- 1 tsp. vanilla
For the caramel glaze
- 3 Tbs. butter
- 3 Tbs. brown sugar
- 3 Tbs. white sugar
- 3 Tbs. half & half
- 1/2 tsp. vanilla
Instructions
For the cake
- Mix cake mix, pie filling, eggs and vanilla with an electric mixer till blended.
- Pour into greased bundt pan.
- Bake at 350 degrees for 40-45 minutes till toothpick comes out clean.
- Cool 10 minutes, then remove from pan to finish cooling.
For the caramel glaze
- Put all the ingredients into a saucepan and bring it to a boil over medium heat.
- Boil it for 1-2 minutes.
- Remove from heat and spoon over the cake.
MADE THIS FOR MY HUBBY BIRTHDAY THIS PAST WEEKEND HIS REQUEST….INSTEAD OF CARAMEL GLAZE I USED A PARTIAL CAN OF CREAM CHEESE FROSTING AND PUT A COUPLE OF SPOONS OF APPLE BUTTER MIXED WITH FROSTING……..IT WAS YUMMY…….
LOVE ALL YOUR RECIPES
THANKS
I love that idea for the frosting!
That is a gorgeous photo! Yum.
Does this REALLY require NO MOISTURE? No oil? No water? I want to make this tonight so I really want to know….
Cheryl, I may be too late answering your question, but you don’t need any oil or water.
Thank you for your reply! You were NOT too late, I DID make the cake as specified in the recipe and it turned out BEAUTIFUL. Since it was a gift, I didn’t get to taste it but the smell and look were heavenly! I will make this again! THANK you!!!!!
Could I add nuts? Perhaps chopped pecans?
Amanda, pecans sound fantastic in this!
Made this for one of our Thanksgiving desserts. Very YUMMY!!!
I’m glad you liked it!
I LOVE this simple recipe. I cook from scratch as much as possible, but I always keep boxed/canned/jarred ingredients on hand in case I need to whip up something quick. This cake is so moist and tender. I didn’t make the glaze because I had some caramel apple dip in the fridge, so I used that instead.
That’s brilliant, Vera! Anytime you can make a cake to use up what you already have (caramel apple dip) is good stewardship 😉
Does this cake need to be refrigerated after it’s done, or can it sit out in a glass cake cover?
I leave it on the counter.
Instead of a bundt pan could I do two 8 in round cakes? Would I just follow the instructions for baking it on the back of the box mix?
I would think that would work.
Awesome cake!! Used caramel apple slices in a can and it was delicious!!
Excited to try your cake this weekend. I I would like to add raisins… do you suggest I put them in water first to plump them up? Then just fold them in at the end. Do you think 1/2 cup is enough? 3/4 cup? Thanks
Adding raisins would be great. I would probably soak them in a 1/2 cup of rum, then fold them into the cake batter.
Your recipes are so delicious and economical. Especially for all of us Senior Ladies. Thank you so very much. Appreciate you
Have a blessed day.
Jan Belzer
Evans Georgia
I have made this and EVERYONE loved it!!! Will be keeping this recipe. I do have one question.
Do you wait till cake cools before putting the glaze on?
Yes, cool the cake before the glaze. I’m glad you like the recipe!