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Everyone knows my sweet tooth so I am posting a cake recipe today.
A few weeks ago when I made the Red Velvet Cherry Bars, I took some to work to share with my coworkers. A question came up as to whether or not one could take a spice cake mix and apple pie filling to make another version of the recipe. Well, always Curious George, I had to find out. I am glad to say that I was very pleased with the results. I added pecans to the cake mixture, poked holes in the cake when it was baked, and poured a caramel glaze over the top.
Since the apple slices are bigger than cherries are, I dumped the apple pie filling on top of the cake mix; and, using my kitchen shears held vertically, just sort of snipped at the apple slices until they were as small as I wanted. I then beat and added the eggs and mixed everything until well blended.
Since, I, personally, am not a real fan of spice cake mixes I think that in the future I will use butter pecan or yellow cake mix to make this. I took some of the cake to the spice-cake-loving person at work, and she pronounced it very good.
I will keep a cake mix and a can of apple pie on-hand so that I can whip this up at a moment's notice.
Apple Pecan Spice Cake
1 pkg. Spice, Butter Pecan, or Yellow Cake Mix
1 (21 oz.) can apple pie filling
2 eggs, beaten
1 t. vanilla
1/2 c. chopped toasted pecans
6 T. butter
6 T. white sugar
6 T. brown sugar
6 T. heavy cream or evaporated milk
1 t. vanilla
Place cake mix in a medium mixing bowl. Pour the apple pie filling on top of the cake mix. Holding them vertically, use kitchen shears to chop the apple slices into smaller pieces. Add beaten eggs and vanilla and mix until very well blended. Add pecans and mix well. Turn into a greased 9x13-inch baking pan. Bake at 350 degrees for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes. With a barbecue skewer or other pointed instrument poke holes at 1-inch intervals or so all over the cake. Combine glaze ingredients except vanilla in a small saucepan. Cook and stir over medium heat until mixture comes to a boil. Boil 1 1/2 minutes, stirring constantly. Remove from heat and stir in vanilla. Pour hot glaze over the top of the cake spreading evenly. Let cake cool. Makes one 9x13-inch cake.