Ingredients

The following ingredients have 12 Servings
  • 15.25 ounce box yellow cake mix
  • 21 ounce can apple pie filling
  • 2 large eggs, (beaten)
  • 12 ounce jar caramel ice cream topping, (divided use)
  • 2 teaspoons ground cinnamon

Instruction

  • Preheat oven to 350F degrees.
  • Spray a 9x13-inch baking dish with nonstick cooking spray (I like the kind that has flour in it).
  • In a medium bowl, combine dry cake mix, pie filling, beaten eggs and 1/4 cup caramel topping.
  • If using an electric or stand mixer, mix on low speed for one to 2 minutes.
  • If you want larger pieces of apple in your cake, be careful not to mix too vigorously or the apples will break up fairly small.
  • Pour batter into prepared baking dish. Batter will be thick.
  • Bake for about 30-35 minutes.
  • Keep in mind oven times do vary but your cake should be golden and bounce back to the touch.
  • Remove cake from oven and pour remaining caramel topping over warm cake.
  • Some of the caramel topping will go over the sides as you spread it out.
  • Don't worry. All of it is just going to add to the moistness of this cake.
  • The warm cake is going to absorb most of the sauce as it begins to cool.