Can I use fresh apples if I want to?

For this recipe, stick with canned apple pie filling. Its thick, sweet sauce supplies moisture that fresh apples alone won’t provide, so substituting fresh apples could change the cake’s texture. Have fresh apples you want to bake with? Try my caramel apple cake , packed with cinnamon-spiced apples and topped with a homemade caramel glaze!

Where can I find apple pie filling?

Apple pie filling is in the baking aisle of your friendly neighborhood supermarket.

What is a springform pan?

A springform pan is a pan that has a round bottom that is separate from the sides. The sides close with a lever that closes everything up, and then when you are ready to take whatever you are baking out of the pan, move the lever to open up the sides. No more trying to wrestle something sticky out of the pan!

Can I use a different baking pan?

Yes! A 9-inch square baking pan should work nicely. I don’t recommend a Bundt pan because this moist, slightly sticky cake may be difficult to remove cleanly. Begin checking the cake after 60 minutes, since baking time can vary with the pan.

Have a question I didn't cover?

Pop your question (or comment, or suggestion) in the Comments section below and I will answer pronto!

How should I store apple cake?

Cover the cake tightly and store it at room temperature for up to two days or in the refrigerator for up to five days. Bring refrigerated slices to room temperature or warm them briefly before serving.

Easy One Bowl Apple Cake

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5 from 5 reviews

This easy one bowl apple cake combines cinnamon, apple pie filling, raisins and walnuts in a wonderfully moist fall dessert!

Author: Kate Morgan Jackson
Prep Time: 10 minutes
Cook Time: 1 hour, 15 minutes
Total Time: 1 hour 25 minutes
Yield: 10 servings 1x
Category: Dessert
Method: Oven
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

One 21 ounce can apple pie filling
1 cup sugar
2 cups flour
1/2 cup canola oil
2 eggs, slightly beaten
2 teaspoons vanilla
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup raisins
1/2 cup chopped walnuts or pecans
Caramel sauce for serving (optional)

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Instructions

Preheat the oven to 350°F. Generously grease a 9-inch round baking pan, square baking pan or springform pan.
Place the apple pie filling, sugar, flour, oil, eggs, vanilla, cinnamon, baking soda and baking powder in a large mixing bowl. Stir until well combined. The batter will be thick.
Fold in the raisins and nuts. Scrape the batter into the prepared pan and smooth the top.
Bake until the cake is deep golden brown and a toothpick inserted into the center comes out with only a few moist crumbs, 60 to 75 minutes. Begin checking after 60 minutes.
Let the cake cool before slicing. Serve with caramel sauce, if you like.

Notes

- Nuts: You can leave out the nuts if you don’t like them, or if you are taking this cake to a party where you want to be respectful of nut allergies. You can also swap in pecans for the walnuts if you like those better.

- Raisins: Same with the raisins – you can either leave them out, or you can swap in dried cranberries.

- Caramel Sauce: We love this cake just the way it is, but if you pour some caramel sauce over the top you will go straight to apple cake heaven. Look for the caramel sauce near the frozen food section (because it goes so well with ice cream!)

Find it online: https://www.framedcooks.com/easy-one-bowl-apple-cake/