Apple Cake III

Apple Cake III

264 Reviews 8 Pics
  • Prep

    30 m
  • Cook

    45 m
  • Ready In

    1 h 30 m
Mary Ann Benzon
Recipe by  Mary Ann Benzon

“This is really an old recipe. It's quick and easy. Hope you enjoy it.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 - 9x13 inch cake

ADVERTISEMENT

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
  2. 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.
  3. 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.

Share It

Reviews (264)

Rate This Recipe
BelleK
90

BelleK

I tried this recipe according to reviews that others have left. I couldn't make up my mind whether to try it with a Spice cake mix or yellow so I did both. (We have neighbors who eat the extras that we fix.) With the spice cake, I used 1 & 1/2 cans apple pie filling. With the yellow, I used 1 & 1/2 cans PLUS added apple pie spice to the mix. They both turned out great, either is a great option, however, we really like the spice cake over the yellow. Next time we make this we'll use spice cake mix PLUS 2 cans apple pie filling. Even with 1 & 1/2 cans it didn't quite seem like enough. The cake is great though and I recommend it. Edited to add: For those that really like a more intense flavor, the spice cake may be for you. The yeloow is wonderful as well. I might consider using less brown sugar next time.

Nicole S.
59

Nicole S.

My hubby requested apple cake for dessert on Thanksgiving and this recipe fit the bill! Per other reviews, I used 1 & 1/2 cans of pie filling, added cinnamon & nutmeg to both the batter and the topping, only used 1/4 cup brown sugar for the topping,left out the nuts, and baked for 37 minutes. Tastes even better after a few days in the fridge! I like to heat it in the microwave, but hubby likes it straight out of the fridge. Thanks Mary Ann!*******UPDATE***** Made this in muffin tins & they turned out really well! More like personal little apple cakes, but you can still pick them up & eat them like moist muffins! Baking time was about 30 min for the muffins.

lovethislife!
55

lovethislife!

I have been making this cake for three years, always just by the recipe. I was looking at again on here today and read some of the reviews. So I decided I would try the two cans of apples instead. But really I only used 1 3/4. The recipe is soo much better! What I think happened is everyone is just using the 2 cans and thats how they know it. But I know it both ways now, and the original way is fluffier, and not so gooey like the 2 cans is. I think everyone should definitely just use the 1 can of apples. It suffices. Also, I cut up the apples this time (never have before) and I did like that better.

More Reviews

Similar Recipes

Apple Cake V
(231)

Apple Cake V

Apple Dumpling Cake
(156)

Apple Dumpling Cake

Easy Apple Coffee Cake
(125)

Easy Apple Coffee Cake

Fresh Apple Cake
(37)

Fresh Apple Cake

Aunt Dee Dee's Apple Coffee Cake
(30)

Aunt Dee Dee's Apple Coffee Cake

Mom's Prize Winning Raw Apple Cake
(31)

Mom's Prize Winning Raw Apple Cake

Nutrition

Amount Per Serving (24 total)

  • Calories
  • 191 cal
  • 10%
  • Fat
  • 6.8 g
  • 10%
  • Carbs
  • 31.1 g
  • 10%
  • Protein
  • 2.6 g
  • 5%
  • Cholesterol
  • 28 mg
  • 9%
  • Sodium
  • 167 mg
  • 7%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Easy Apple Coffee Cake

>

next recipe:

Apple Cake V