Apple Pie Filling Bundt Cake Recipes

APPLE CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
• In a large bowl, mix together the cake mix, eggs and apple pie filling. Pour into the prepared pan. Combine the brown sugar, flour, butter, cinnamon and walnuts. Sprinkle over the top of the batter.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

APPLE CINNAMON CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. Combine cake mix, pie filling, eggs and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Pour half of the batter into prepared pan. Sprinkle with 3 tablespoons cinnamon sugar. Add remaining cake mix; top with remaining cinnamon sugar., Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., Mix confectioners' sugar, cinnamon and enough water to reach desired consistency. Spoon glaze over cake, allowing some to flow over sides.

MIX AND MATCH BUNDT CAKE

Steps:

• Mix cake mix,extract, eggs together, will be very thick.
• Add the fruit pie filling and fold into cake batter, again,will be very thick.
• Spread into a greased and floured bundt pan and bake at 325F till toothpick inserted in middle comes out clean.
• Let cake cool for a few minutes and invert cake onto a platter and wrap with saran wrap until cake has completely cooled,this allows the cake to create steam which insures moistness.
• Examples of flavors: devils food cake mix with cherry pie filling and almond extract spice cake mix with apple pie filling and vanilla extract white cake mix with blueberry pie filling and lemon extract.

APPLE BUNDT CAKE

Steps:

• Step 1 Preheat oven to 350ºF. Grease and flour a 10-inch tube pan or bundt cake pan. Step 2 Combine the flour, salt, baking powder, and sugar in a large bowl. Stir in the apple sauce, eggs, orange juice and vanilla; mix well. Add apple pie filling and stir. Pour batter evenly into the prepared pan. Step 3 Bake uncovered for 1 hour. Let cool for 15 minutes. Step 4 Invert onto serving plate and cool. Drizzle with citrus glaze if desired.
• Step 1 In a medium bowl, beat powdered sugar and orange juice for 1 minute or until smooth. Add additional orange juice by the teaspoon if needed for desired consistency.

APPLE PIE FILLING BUNDT CAKE

Steps:

• 1. Grease a bundt pan thoroughly. Mix cinnamon and sugar well. Sprinkle all over the bundt pan. Set aside. Preheat oven to 350.
• 2. In a large bowl combine with a whisk: Flour,Sugar,Salt,Baking Powder,Baking Soda.
• 3. Place in a medium bowl: Eggs, Oil, Buttermilk, Vanilla, and Pie filling. Beat gently with a spoon until smooth and completely incorporated.
• 4. Pour the wet ingredients into the dry, stirring with a spoon until just incorporated.
• 5. Spoon into prepared bundt pan and bake for 70 minutes, turning the heat down to 325 after 30 minutes.
• 6. Remove from oven and cool for 15 minutes. Invert onto a plate, remove pan and allow to cool to room temperature.
• 7. When cake is cool, drizzle with glaze/frostin or just sprinkle with powdered sugar. Frosting drizzle: Beat softened butter and softened cream cheese in a medium bowl with an electric whisk or mixer until smooth. Add powdered sugar and mix till incorporated and smooth. Thin with milk to a drizzling consistancy. I use a piping bag and snip a small opening in the tip. Drizzle frosting back and forth from center to outside until cake is well coated. Allow frosting to set up before serving. In this picture I used powdered sugar, AND I forgot to take a picture of the whole finished cake! I sliced it up to bring to work.

APPLE-CREAM CHEESE BUNDT CAKE

Steps:

• Prepare Filling: Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla; beat just until blended.
• Prepare Batter: Preheat oven to 350º. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Stir together 3 cups flour and next 7 ingredients in a large bowl; stir in eggs and next 3 ingredients, stirring just until dry ingredients are moistened. Stir in apples and pecans.
• Spoon two-thirds of apple mixture into a greased and floured 14-cup Bundt pan. Spoon Cream Cheese Filling over apple mixture, leaving a 1-inch border around edges of pan. Swirl filling through apple mixture using a paring knife. Spoon remaining apple mixture over Cream Cheese Filling.
• Bake at 350º for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).
• Prepare Frosting: Bring 1/2 cup brown sugar, 1/4 cup butter, and 3 Tbsp. milk to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly. Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake.

SUGAR DUSTED APPLE BUNDT CAKE

Steps:

• In a medium bowl, beat 1 cup powdered sugar and 1 Tablespoon orange juice for 1 minute or until smooth. Add additional orange juice by the teaspoon if needed for desired consistency.

BUNDT APPLE PIE

Steps:

• Pans needed: Bundt cake pan of 10 inches or larger in diameter, preferably a thick or heavy pan. Large bowl to mix crust. Two medium to large size bowls, plus a colander, to drain sliced apples.
• Peel and slice apples into equal-sized pieces. (Some folks use thin slices, some use thick slices, and some prefer to cube their apples. This is your preference, but the apple slices should be roughly the same size.) Mix in 1/4 cup sugar. Place a colander into a large bowl, then add the mixed apple slices to the colander. Let the liquid drain from the apple slices for 90 minutes.
• While the apples are draining, preheat your oven to 350 degrees Fahrenheit and prepare your pie crust.
• In a large bowl, mix together the ingredients in order: flour, suet, baking powder, brown sugar. salt. Stir together, then mix in spices: allspice, cardamon, ginger. Add brandy and 1/4 cup water. Stir it all together until you are close to forming a dough, then add the remaining 1/4 cup of water and stir. Once the crust dough is thick in consistency, you can then knead the dough with your hands. If the dough is not at the right consistency then add more water, a tablespoon at a time, until you are left with thick dough and no dry crumbs on the side and bottom of the bowl. Separate the mound of dough into two halves, and roll them into two balls of dough.
• Grease the entire inside of the bundt pan with shortening, to prevent sticking when the finished pie comes out.
• Press one of the balls of dough with a rolling pin into a flat circle. Place it into the bundt pan, and press it out with your hands so that every inch of the inside of the pan is covered. I found the pie crust was indeed very thick and solid, and it was much easier to roll out with a rolling pin than a typical pie crust. I pressed it into the bundt pan by hand, and spent maybe twenty minutes or more pressing the pie crust up along the inner and outer edges of the pan.
• When the apples have finished draining, reserve (keep) the drained apple juice. Return the apples to the big mixing bowl. In order to add more flavor to the crust, I poured some of the reserved apple juice from the apple slices into the pan and swirled it around, then drained out the excess.
• In a large bowl, mix the drained apples together with the pie filling ingredients. Add the filling to the bundt pan.
• With a rolling pin, press the other ball of dough into a second round crust to add to the top of the pan - and when the pie is flipped over, this will be the bottom of the pie. Because of this, it will be necessary to double over and press down the edges all around the pan. This will crimp it down with the inner crust, and seal the pie as it bakes in the oven.
• Bake the pie in your oven at 350 degrees F for at least 75 to 80 minutes (1 hour plus 15 to 20 minutes).
• Remove the pie from the oven. At this point the torture begins! It is absolutely necessary to let the pie sit and settle for one hour before flipping the bundt pan over. After this, wait for another hour before lifting the pan off if the finished pie.
• Finally, prepare the pie glaze: Add 2 cups powdered confectioner's sugar to a medium sized bowl. Bring applejack brandy to a boil. Lower temperature, and simmer to boil off the alcohol. As the liquor is simmering, add 2 tablespoons of butter, and stir until the butter is melted. Add the mixture of brandy and butter to the powdered sugar. Add 2 tablespoons of heavy cream, plus 1/2 teaspoon cinnamon and 1/4 teaspoon vanilla extract. Stir it all into a thick liquid or a thin paste. Drizzle the glaze over the pie.

CARAMEL APPLE BUNDT® CAKE

Steps:

• Combine heavy cream, butter, vanilla, and salt for caramel sauce in a small saucepan. Cook over medium-low heat until butter is melted and mixture begins to bubble, about 5 minutes. Remove from heat and keep warm.
• Combine sugar, corn syrup, and water in a large, light-colored saucepan with high sides. Cook over medium heat, swirling occasionally, until mixture is amber in color, 15 to 20 minutes. Reduce heat to low, and very carefully whisk in reserved cream-butter mixture; stir constantly as caramel mixture will bubble up and steam. Continue cooking over low heat, stirring occasionally, for 5 more minutes. Remove from heat. Set out 1/2 cup of caramel sauce for the cake, and reserve the remainder for the topping. Allow to cool to room temperature.
• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup Bundt® pan.
• Prepare cake: Whisk together flour, baking powder, baking soda, cinnamon, salt, and nutmeg in a bowl until combined.
• Beat together brown sugar, butter, and white sugar in a large bowl until light and fluffy. Beat in eggs, 1 at time, mixing well after each addition. Mix in applesauce, sour cream, reserved 1/2 cup caramel sauce, and vanilla until thoroughly combined. Add in 1/2 of the flour mixture, and mix until just combined. Mix in remaining flour mixture until just combined. Fold in diced apples. Pour batter into the prepared Bundt® pan and smooth into an even layer.
• Bake in the preheated oven until a bamboo skewer inserted into the cake comes out with a just few moist crumbs, 55 to 60 minutes. Allow cake to cool in the pan for 30 minutes. Gently run a knife around the edge to loosen and remove cake to a wire rack and cool completely, 15 to 30 more minutes.
• Just before serving, pour remaining caramel sauce over the top of the cake. If needed, reheat the caramel slightly to make it a pourable consistency.