Ingredients
The following ingredients have 8 Servings
- 15.25 ounces yellow cake mix (432 grams (1 box))
- 6.8 ounces instant vanilla pudding (193 grams (2 3.4-ounce boxes))
- ½ cup vegetable oil (100 grams)
- 1 cup water (227 grams)
- 4 large eggs (200 grams)
- 1 cup unsweetened applesauce (250 grams)
- 1½ cups diced apples (170 grams, peeled and cored before dicing)
- ¾ cup cinnamon baking chips (128 grams, plus more for garnish)
- 1 tablespoon ground cinnamon (9 grams)
- 8 ounces cream cheese (227 grams, room temperature (1 brick))
- ¼ cup unsalted butter (57 grams, room temperature (½ stick))
- 3 tablespoons milk (43 grams)
- 1 tablespoon ground cinnamon (9 grams)
- 4 cups powdered sugar (452 grams)
- 1 teaspoon pure vanilla extract (4 grams)
Instruction
- Preheat oven to 350°F. Prepare a 10-cup Bundt pan by greasing or spraying with nonstick coating. Set aside.
- Combine the cake mix, pudding, oil, water, eggs, applesauce, apples, cinnamon baking chips, and cinnamon with a hand mixer. Pour into the prepared Bundt pan.
- Bake 40-45 minutes. To check for doneness, insert a toothpick into the middle of a section of cake. If it comes out clean, it's done.
- Let the cake cool on the counter for about 10 minutes. Then, invert cake onto a serving plate and lift off the pan to finish cooling.
- For the icing, combine the cream cheese, butter, milk, cinnamon, powdered sugar, and vanilla in a mixing bowl. Using a hand mixer, beat until fluffy.
- Once the cake is fully cooled, spread with icing and sprinkle with more cinnamon chips, if desired.
