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Apple Pie Coffee Cake

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“I THINK this is from an early edition of Light&Tasty -but my copied page is faded. There are many possible variations, made the same way - such as yellow cake mix and peach pie filling, or chocolate cake mix with cherry pie filling - which I have not tried, since I LOVE the apple/spice. In preparing the bundt pan, I always use Baker's Joy spray (with flour) or Pam For Baking, and never have a problem with release. It is very easy, and packable in lunches.”
READY IN:
55mins
SERVES:
14
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Set aside 1 Tblsp. cake mix.
  2. Set aside 1-1/2 cups pie filling.
  3. In mixing bowl, combine eggs, sour cream, water, oil, extract, remaining cake mix, and remaining pie filling.
  4. Beat on med. speed for 2 minutes.
  5. Pour 1/2 batter into 10 inch bundt pan, coated with non-stick cooking spray.
  6. Combine brown sugar, cinnamon, and reserved cake mix.
  7. Sprinkle over batter.
  8. Spoon reserved pie filling over batter, to within 3/4 of edges.
  9. Top with remaining batter.
  10. Bake at 350 degrees for 40-45 minutes, until toothpick inserted near center comes out clesn.
  11. Cool in pan 10 minutes before removing from pan to wire rack.
  12. Turn cake upright, on rack.
  13. In a small bowl, combine glaze ingredients.
  14. Drizzle over cooled cake, on plate from which it is to be served.

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