I am the original submitter of this recipe. Special thanks to my mom for teaching me how to make this cake. This recipe is flexible you can sub the apple pie filling with peach or other flavor you like. Sub pecans for walnuts. The volume of the Bundt pan that this cake works in is 10 cups. This cake is so good it will impress-- and only you will know how simple it was to make." http://allrecipes.com/personalrecipe/63532592/allies-awesome-easy-spice-cake/detail.aspx
This is one of those recipes that when you re mixing it together you re thinking Oh ya this is going to be really good. Then while it s baking in the oven and the house smells like heaven you re thinking. Oh ya this is going to be really good. Finally you get to cut a slice and have a bite and you re thinking Oh ya this is really good. Thanks for sharing Allie!
Thank you Allie for sharing your recipe. It is sooo moist and delicious. I used my own canned apple pie filling chopped pecans and dusted lightly with powdered sugar. It smelled heavenly while baking. I baked for about 55 minutes. The best spice cake I've tasted in a long time - well maybe FOREVER. Congratulations on having your recipe kitchen approved by AR. It is a 5 star recipe!
This is a great and easy recipe and does not need a frosting. I used a 13x9 pan and baked for 35 minutes.
Recipe Group Selection: 30 March 2013 Delicious cake! Having just returned from vacation I did not have a can of apple pie filling on hand. I did as Linda (LMT) suggested and made a scaled back Apple Pie Filling by Terri to use in this recipe. It worked perfectly. The house smelled amazing while baking. We enjoyed it the first serving - warm. The second serving my family actually enjoyed this the next day for breakfast toasted. They cut it thin and popped it in the toaster. We enjoy banana bread orange bread plum bread etc. toasted and we all enjoyed this apple cake the same way. Tonight they ate it at room temp and they informed me that it is very good that way also. Thanks Allie for a delicious recipe. It works 2 ways in our house as a dessert and as a breakfast treat. It will be made again.
Made for Recipe Group. Although I have had it in my recipe box for a bit. The guys give it a thumbs up and they are spice cake aficionados. I didn't have any nutmeg and just subbed in some extra cinnamon. The cloves are a little too strong for me but that is only my aversion to the taste. (I still like a little bit). I also used applesauce for the oil. I have nutmeg now and will make it again maybe without the pie filling. Thanks Allie!
Awesome! My mother's 80th birthday party was tonight & she loves spice cake. I usually get a box of cake mix, but I thought I'd try to make a spice cake from scratch for her big day.
So, I tried this recipe: it was a huge hit!
I varied a little from the recipe, however. I used a can of organic apple pie filling that was just apples and water (I was a bit leery of using canned apple pie filling because of the additives), so I added some extra spice to the mixture to make up for the un-spiced apple filling: allspice & ginger.
It turned out fantastic. Don't be alarmed if the cake is a bit dark though. I really thought I had burned it but it tasted great.
I also added a bit of cream cheese glaze (4 oz. cream cheese, 1 1/2 cups of powdered sugar, 1 tsp. vanilla & 2 tblsp. of milk).
Thanks for the great recipe!
New notes:
My mom will be 84 this year & this is her favorite, so I have made this cake many times since her 80th birthday. Over-baking this cake will make this cake very dark & kind of tough. So, only bake it until a toothpick comes out clean: it's a light golden brown.
Since I use apples packed in water, I am careful to drain the apples & chop them into smaller pieces before adding to the batter. Once I used fresh apples that I cooked with a bit of butter & brown sugar.
I cut sugar back to 1 1/2 cups: 2 cups of sugar is too sweet.
I top it with lemon cream frosting when I make cup cakes, or I thin the frosting into a glaze when I make it in a tube pan. It makes a
Absolutely yummy! My husband said "You can make this anytime." I actually think the cake is its best the second day.
I made this cake for my father for Easter dinner and everyone loved it. Extremely moist and full of flavor. The only alteration I made was adding some raisins. I had a little trouble getting the cake out of the pan so make sure you grease and flour well. Topped it with a cream cheese frosting glaze and it was perfect. Thank you for the wonderful recipe. Would have loved to post a photo but my family ate the entire cake before I could take a picture.
Way too much sugar! Cooled cake 2& 1/2 hours using non-stick bundt pan sprayed with non-stick. Cake stuck to the pan breaking up! Very disappointing. Will not make this again.
