I have had this recipe for Apple Cinnamon Cake printed out and ready to be made for years. I saw this cake with globs of apple pie filling in the middle and it screamed “MAKE ME!!!” Like many of you, however, I printed the recipe and then it slowly made its way into a pile and then to a shelf and then was forgotten. Then recently, I made up some apple pie milkshakes (and no, there are no milkshake recipes here, sorry), but I only used about 2 Tbsp of a whole can of apple pie filling. Suddenly, I remembered this cake. I dug through a few files, found it, made the cake and then promptly lost the recipe. Luckily, it was only yesterday and my memory extends that far.
My family pronounced this cake to be delicious. I served it with vanilla ice cream, because that is how we roll. As a breakfast cake, I would probably nix the ice cream, but it would depend on the day. Considering that last Sunday, I served Root Beer Floats for dinner (and nothing else), I could be swayed to sneak a little ice cream early in the morning. I could argue that there isn’t any more sugar in Lucky Charms than there is in ice cream. And milk has protein, right? I could make a pretty good argument for ice cream in the morning, but before you think I have lost my mind, relax. I didn’t serve this for breakfast.
1. Info for Apple Cinnamon Cake
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Apple Cinnamon Cake
- 1 can apple pie filling
- 2 tsp cinnamon
- 3 cups all purpose flour
- 1 cup sugar
- 1 Tbsp baking powder
- 1½ cups milk
- 3 eggs
- 1 tsp vanilla
3. Directions:
- Empty the apple pie filling into a bowl and stir in the cinnamon
- Combine the flour, salt, sugar and baking powder in a mixing bowl.
- Add the milk, butter, eggs and vanilla.
- Stir until just combined.
- Pour ⅔ of the cake batter into a greased 9×13 pan. Top with all of the pie filling and ¼ cup brown sugar.
- Pour the remaining cake batter on top of the filling.
- Sprinkle the last ½ cup of brown sugar on top of the cake.
- Bake in a preheated 350 degree oven for 45 minutes or until a toothpick comes out of the middle clean.
- Let cool in the pan.
- Serve with ice cream, if desired.
