The best 3-ingredient apple cake
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Ingredients

  • 1 (21-ounce) can apple pie filling*
  • 14 large eggs
  • 11 (16.5-ounce) box yellow cake mix**
  • 1 Whipped cream or ice cream, for topping
  • 14 medium apples
  • 13 tablespoons water
  • 12 tablespoons butter
  • 11 teaspoon cinnamon
  • 11/3 cup granulated white sugar
  • 11 tablespoon cornstarch, mixed with 2 tablespoons water
  • 12-1/4 cups of all-purpose flour or gluten-free all-purpose flour
  • 11-1/4 cups white granulated sugar
  • 12-1/2 teaspoons baking powder
  • 11/2 teaspoon saltIf you're making homemade apple pie filling, peel, core, and slice the apples. Place the apples in a small saucepan with the water, butter, cinnamon, and sugar. Cover and cook, stirring occasionally, for 5 minutes, until the apples are slightly softened. Stir in the cornstarch slurry and cook until apples are soft and the filling is thickened, about 5 minutes. Let cool before using. Preheat the oven to 350 degrees Fahrenheit. Spray a 9x13 baking dish with cooking spray or brush with butter. Set aside. In the bowl of a stand mixer fitted with a paddle attachment or a medium bowl, combine the eggs and apple pie filling. Use an electric mixer to stir until the apples are slightly broken up. Alternatively, you can mix by hand, using a large spoon to break up the apple chunks. Add the cake mix (or homemade cake mix, pre-mixed in a separate bowl) and stir until there are no visible chunks of dry flour. Take care not to overmix, or the cake will turn out dense. Pour the batter into the prepared dish and bake for 35 to 45 minutes, until the crust is golden brown and a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and let it cool on a wire rack before slicing. Store leftover apple cake in the refrigerator for 4 to 5 days, or freeze in an airtight container for up to three months. It tastes great cold, but you can also reheat it in the oven or microwave before serving.

Instructions

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