This Bundt cake is an all-American favorite, made with apple pie filling.  Give yourself a break, making this recipe with a

spice cake mix.  This recipe is modified from the book, “Cathy Mitchell Presents Quick and Easy Dump Cakes and More.”
 
Equipment needed:
12-cup (10-inch) Bundt pan 
     sprayed with Baker’s Choice
     or flour and grease as usual
Large bowl
Kitchen scissors
Large cooking spoon
Whisk (if glazing cake)
Small bowl (if glazing cake)
 
Ingredients for cake:
1-21 oz. can apple pie filling
1-15 oz. pkg. spice cake mix
3 eggs
2 tsps. ground cinnamon
 
(GLAZE FOR CAKE, OPTIONAL
Ingredients for glaze:
1 cup powdered sugar
1 1/2 tsps. milk
1/4 tsp. vanilla
Combine the powdered sugar, milk, and vanilla in a small bowl.
Whisk with spoon.  Drizzle over cake which has been cooled.)
 
Directions:
Preheat oven to 350 degrees.
Pour the can of apple pie filling in a large bowl, cutting the apples into 1/4 inch pieces with kitchen scissors.  Yes, it is a messy job.  After doing that, add the cake mix, eggs, and cinnamon.  Stir manually with a large kitchen spoon, such as wooden, for 2 minutes until mixed very well.  The batter is too thick to use a mixer due to the apples. Pour batter into pan.
 
Bake at 350 degrees for 45-50 minutes.  Do not overbake.  Cool in pan for 1 hour.  Then, invert onto cake plate, preferably with cover.  If using glaze, at this time drizzle glaze over cooled cake.
Good anytime of year!

About The Record Newspapers