These are the times when it is perfectly, perfectly acceptable to reach for a can of this.
And for this particular cake, apple pie filling adds that element of je ne sais quoi that makes it that much more delicious. I’m seriously not kidding here.
Anyway, this recipe is as simple as tossing that filling into a mixing bowl with some flour, sugar, canola oil, a couple of eggs, a generous amount of cinnamon, and some walnuts and raisins. Stir it all up, pour it into a buttered round pan, and bake it until it is a deep golden brown. (This is one of those cakes that MUST be tested with a toothpick…make sure you poke it right into the center, and it needs to come out pretty clean.)
Once it is cooled, cut yourself a generous slice…
And please don’t skimp on the caramel sauce. Click here for a look at my favorite caramel sauce of all time. I could easily eat it straight out of the jar – just me and my spoon. But it’s also pretty dang good on the apple cake.
This concludes my trip down memory lane, wherein I owned multiple pairs of leg warmers and Laura Ashley dresses and this was my favorite song and I routinely stayed up past midnight and made this cake about a million times. (I still love that song and I still love this cake. No idea where the Laura Ashleys and the leg warmers got to, and I think it’s just about my bedtime!)
- One 21 ounce can apple pie filling
- 1 cup sugar
- 2 cups flour
- ½ cup canola oil
- 2 eggs, slightly beaten
- 2 teaspoons vanilla
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ cup raisins
- ½ cup chopped walnuts or pecans
- Grease a 9 inch round casserole or cake pan and preheat oven to 350.
- Mix together all ingredients except raisins and nuts until well-combined. Stir in nuts and raisins and transfer mixture to baking dish.
- Bake until deep golden brown, about an hour and 15 minutes. A toothpick inserted into the center of the cake should come out almost clean - start testing after cake has baked for an hour.
- Let cool, and serve with caramel sauce.