WARNING: This is my first actual recipe post! Don’t hold it against me. Lower your post expectations immediately! Now continue… This Apple Pie Bundt Cake is to.die.for.
I often share recipes from other bloggers who have so beautifully baked in or used our products. I am not a food blogger or photographer although I plan on working on the latter. But, after baking this delicious recipe today, I couldn’t help but shout it from the rooftops! This cake was absolutely amazing. Add Blue Bell Vanilla Ice Cream and you will think you have died and gone to Heaven. Seriously. It’s that good. Trust me.
So I started this off by having way too many (read: 5 bags) of apples around the house that I didn’t want to waste. So I began by slicing and peeling them all so I could make cinnamon apples. Then I decided, Why stop at that? I’m going to make Apple Pie. No, I’m going to make Apple Pie Cupcakes. No! I’m going to make an Apple Pie Bundt Cake!!! <— Eureka moment. So, step 1 = Slow Cooker Cinnamon Apples.
As you can see from my overflowing slow cooker, I was going to have plenty for any apple concoction I could dream up so I’ll freeze some and save them for later. I sliced as many apples as I could fit in my slow cooker making sure to cut lots of different sizes from skinny and small to big and chunky. Cut them depending on your tastes. I then added the following:
- 3 tablespoons Cornstarch
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 tablespoons Cinnamon Sugar Mix – I used McCormick Cinnamon Sugar sprinkled on top as seen in the picture
- 2 tablespoons water
Toss the apples in the mixture. You can even sprinkle more Cinnamon Sugar after tossed if you want more flavor. Once tossed, cut a few thin slices of butter and place across the top. These will help it caramelize while it cooks a little. Cook on low for 3.5-4 hours – toss again half way through.
After this was done, I started preparing for the cake. I did this in one day but you could certainly freeze the cinnamon apples and use proportions when you are ready to bake.
I just used a regular yellow cake mix in addition to the goodies on the bottom of the bundt cake. What I wish I had done differently was add some (2 tablespoons or so) Cinnamon Sugar into the cake batter. This would have brought the topping and cake together better in my opinion!
- Cinnamon Apples mixture – I used about 2 cups
- 1/2 cup light brown sugar
- 2 tablespoons melted butter
- 1 box of yellow cake mix – Eggs, Oil, Water per box directions
- Preheat oven to 350 degrees.
- Bake cake according to the directions on the package.
- Spray Bundt pan with cooking spray and evenly add the melted butter around the bottom of pan
- Sprinkle brown sugar over butter evenly around pan
- Place Cinnamon Apple mixture evenly around bottom of pan on sugar layer without disturbing it.
- Pour cake mix over top of Cinnamon Apple layer
- Bake according to Bundt pan directions on cake mix box. Mine was 44-49 minutes or until golden brown
- Carefully flip cake over on cake place soon after cooking. I had some apples stay in the pan when i flipped it over so i just spooned them back on the cake. The frosting you pour on the cake will fill in the gaps!
While the cake is cooling, make the frosting.
- 1/2 cup packed light brown sugar
- 1/4 cup butter
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- Over medium heat, bring brown sugar, butter, and milk to a boil in a saucepan stirring constantly.
- Once boiling, continue boiling for 1 minute while still stirring constantly.
- Remove from heat and stir in vanilla.
- Slowly stir in powdered sugar until smooth. I didn’t sift mine as you can tell from the chunks of powdered sugar. So, hindsight – sift!
- Continue stirring gently 3 to 5 minutes while mixture begins to cool and thicken. Once it cools to a thicker but pourable consistency, drizzle over cooled cake.
Since no kind of apple pie whether in cake, cupcake, loaf, or bundt form is ever complete without a little vanilla ice cream, make sure you add that to your shopping list when you get your ingredients. Oh and bigger size pants because once you taste this, I’m pretty sure you are going to eat the whole thing.