An incredibly quick and delicious blended soup with a flavor of the islands! You can add a swirl of sour cream or, if you like, scatter some broken-up dried banana chips on top.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs 15 mins |
| Servings: | 12 |
| Yield: | 1 10-inch tube cake |
Ingredients
- 2 cups all-purpose flour
- 2 cups white sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1 (20 ounce) can apple pie filling
- 2 eggs
- ½ cup vegetable oil
- 1 ½ teaspoons vanilla extract
- 1 cup chopped walnuts
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as a Bundt®).
- Whisk flour, sugar, baking soda, cinnamon, salt, nutmeg, and cloves in a bowl until thoroughly combined. Mix apple pie filling, eggs, vegetable oil, and vanilla extract into dry ingredients to make a batter; stir in walnuts. Pour batter into prepared tube pan.
- Bake in the preheated oven until cake is lightly browned and a toothpick inserted into the middle comes out clean or with moist crumbs, about 1 hour. Cool cake thoroughly in pan, at least 1 hour, before removing pan.
Nutrition Facts
| Calories | 414 kcal |
| Carbohydrate | 64 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 437 mg |
| Sugars | 34 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Very easy to make! My family loved it and, when I passed the recipe on to my friend, her family devoured it. Don’t have to change anything in the recipe. You can substitute cardamom for cloves, if you don’t want that bite, and you can substitute apple pie spice for the cinnamon, nutmeg and cloves if you want a little smoother spice. It is fantastic any way! Serve it with frozen yogurt or some whipped cream and it’s a great dessert.
This was a hit as a birthday cake for a spice cake lover. I used a tube pan and left out the nuts, but otherwise followed the recipe, and it was pretty easy to make. It was moist and thick and flavorful, but maybe a bit dense, and a bit plain, so I wouldn’t go all the way up to 5 stars.
This is an excellent and easy recipe! I make mine a little healthier by subbing applesauce for the oil, cutting the sugar a bit, and using a chopped apple with a little sour cream in place of the apple pie filling. I often half the recipe (but not the spices!) and bake it in a large loaf pan. It’s great with pepitas mixed in and a cinnamon sugar sprinkle on top. Delicious!
this is a beautiful, delicious spice cake.
The cake was delicious but it stuck in the pan. I used Pam and floured but it did not come out well after cooling. Next time I would either try to turn it out right away or just make the cake in a 9×13. Recipe is very good. I’ll keep a can of pie filling around going forward. Everything else is a staple so this would be easy to throw together.
If you have a crazy strong sweet tooth like I do, you’ll love this recipe. If you’re looking for a lighter dessert or something a little more subtle: skip this one because you’ll hate it. I’ve made it a few times now, sometimes using all white sugar, and sometimes using half white and half brown, and it’s good both ways. It seemed that the apple flavor wasn’t really coming through, though, so the last time I made it, I cut back on the sugar by about 25 or 30%, and I think I liked it more that way, so that’s probably what I’ll do from now on. And be sure to dice the apples before adding them to the batter. As another reviewer said, it makes your house smell amazing!
Although a bit of it did stick in the pan, the results were still stunning. I had a lot of complements. It’s almost like gingerbread and very moist. It’s good with whipped cream.
WOW! I didnt have any apple pie filling so I used peach slices. Everything else was exact! YUM! Now I have to get some apple pie filling and try it that way. I will be making this again in the future
I already made it again!!!
Since I live at 7400 feet baking can be a challenge. I thought there might be others interested in the changes I made to this recipe to have it come out perfect at high altitude. I added and extra egg, decreased the baking soda by 1/2 teaspoon, added 2 tablespoons of flour, used applesauce instead of oil ( personal preference, nothing to do with altitude), used one cup of brown sugar and 1/2 cup of white sugar. I baked it in a 9 x 13 pan on the middle rack of my oven and used convection bake at 350 for 35 minutes. It rose beautifully, didn’t fall in the center and I’m guessing will taste amazing! Hope this helps out some high altitude bakers 🙂
no changes.big hit for the holidays and have made it multiple times for the holidays.
This really is an easy, awesome recipe! I didn’t have any ground cloves, so I used allspice.
Def the easiest and best tasting. I tried the flat pan method but will def do the bundt pan next time. Also, only stir the apples a little as they break up fairly easy. 🙂
Folks, it works great. Just halve the sugar.
It stuck to the pan, inside fell apart and looks like it fell when baking very slightly. It also seemed mushy, or wet, still inside (even though the toothpick trick seemed fine).
Thank you for posting this! I loved it all, although it kind of fell apart because I didn’t wait long enough to take out of the pan…. Despite the user error it was indeed awesome! I left out the walnuts, I used the cream cheese glaze another reviewer suggested and threw sliced almonds on top. Also used coconut flour (1/3 C) Thanks again!
Perfect cake and yes it gets better and better the longer you have it. Had a week old piece today and it was better then the first day it was made. Served it with fresh whipped cream and powdered sugar. Followed the recipe as written and there is no need to change a thing.
OMG! I was hungry for a good dessert but didn’t want to spend a long time making it. This turned out perfectly. I halved the recipe and put in a 9×5 loaf pan. Only thing I didn’t halve was the cinnamon. Took advice of others and used half white and half brown sugar. I was worried it wouldn’t come out of pan so I greased it, “pammed” it, and then floured it. (Probably overkill but it worked). Like others, cutting the apples into small pieces was a good move. Also, per one recommendation, I used pie filling that had no corn syrup – I think it was Lucky Leaf brand. Added about 1/3 cup of plumped up raisins per someone’s comment as well. Great spice level. Maybe I’ll try a cream cheese mascarpone icing on it. (Not that it needs frosting – I just have some leftover mascarpone cheese). I’m also going to try toasting a piece tomorrow for breakfast. It’s so easy – hard to believe it’s that good. It did take awhile to bake in the loaf pan – probably 35 minutes or so, but I just kept checking it until the knife was “crumbly” clean. No need to halve this recipe in the future! TUVM, Allie.
This cake is wonderful! I used a 20-ounce can of apple pie filling, but ran my knife through the can several times to make smaller pieces. I sprayed and generously floured my bundt pan, and the cake released without a problem. It’s very moist and simply delicious. I subbed pecans for walnuts, as I had them in the freezer. It’s quick and easy to throw together, too. In my opinion, it was even better the next day. Thanks, Allie, for a keeper recipe!
Wonderful cake! I only had homemade peach pie filling and didn’t have nuts. I reduced the sugar by half a cup- per reviewer suggestions. I used 2 and a half cups of peach pie filling- and omitted the cloves entirely because we are not a fan of cloves.. The rest is PERFECTION! It baked in 50 minutes, did not stick either and the house smelled lovely! I think those who had problems with it being sticky is because store bought pie fillings can contain corn syrup and starch which mine didn’t have. In any case it’s a wonderful cake and it will be my go to spice cake for this years holidays! I will probably make it with peach again since I still have more of the filling but I bet it will be amazing with it’s original apple filling too and the nuts will certainly make it better. Thanks Allie for suggesting this cake 🙂 It’s a hit with my family!—UPDATE: OMG! it is %200 better the next day. You can taste the fruit much more when it sits longer. If making for a party make a day in advance. YUM!
This ? is for AllieGeekPi who submitted this recipe. What went wrong? I baked it and it fell, after checking at 55minutes. Baked total of one hour 10 min. I followed instructions, stirring all the dry ingredients into the wet mixture. Too much stirring with spoon?? It smelled SO good too. I live at one mile above sea level, but have success with adding 2 TBS flour to all cakes. Thankyou