When the husband and I started planning our wedding one of the quickest decisions we made was having our wedding in the Fall. We both love the Fall, the cool crisp air, the colors. It was an easy decision, the next decision we made almost instantly was our cake. Okay we tried 15 different flavors, but both unanimously decided we were going with apple spiced for our wedding cake. It was unique, and different and totally fall.
The bakery that made our wedding cake was amazing, and sadly went out of business earlier this year. I went in search of a recipe that I could make for our 1 year anniversary. I was surprised at this quick and simple cheat recipe, which is a win, win, easy and tasty.
This recipe requires only a few simple ingredients, and its quick to whip up in a pinch meaning it just might make it to the Thanksgiving table this year. Shhh… don’t tell my family, how easy this was.
- 1 (15oz) box spice cake mix
- 1 (21oz) can apple pie filling
- 4 eggs
- 1-2 cans Cream cheese frosting
- Preheat oven to 350 F
- Mix all cake ingredients together well
- Pour into a well-greased and floured cake pan or Bundt cake pan
- Bake for 30-40 minutes or until knife inserted into center of cake comes out clean.
This cake is great in a Bundt pan or using two 8in round cake pans. Warm cream cheese frosting in the microwave in 30 second increments until it is a thick liquid consistency. Stir and drizzle over the Bundt cake, or whip and use between layers of spiced cake. Depending on your level of love with cream cheese frosting, use one or two cans.
Now if you want to the good old fashion made from scratch version try Dorothy Mae Brown’s recipe on Martha Stewart’s website. This recipe adds a warm caramel to the mix which is divine. While I am not particular about pumpkin, which I know is maybe the one thing about fall I don’t love, but if you do, try Pumpkin Spice Bars with cream cheese frosting, my husband particularly loves this recipe for fall.