Description
This Easy Apple Fritter Cake delivers all the warm, spiced flavor and tender texture of the classic deep-fried treat in a hassle-free sheet cake form. Utilizing a yellow cake mix as a shortcut, this recipe features a moist, tender crumb, a caramelized apple topping, and a signature vanilla glaze, making it the perfect quick, comforting dessert or brunch item.
Ingredients
Apple Topping
- 2 tablespoons unsalted butter, divided
- 4 1/2 cups small dice unpeeled sweet-tart apples (about 4 medium or 1 1/2 pounds apples)
- 1/4 cup packed light or dark brown sugar
- 3 teaspoons apple or pumpkin pie spice, divided
- 1/4 teaspoon kosher salt
Cake and Glaze
- 1 (13.25- to 15.25-ounce) box yellow cake mix
- Water or milk and eggs needed for cake mix (see package directions)
- Butter/Oil needed for cake mix (see package directions)
- 3/4 cup powdered sugar
- 5 teaspoons whole or 2% milk
- Cooking spray
Instructions
Step 1: Prep the Pan and Preheat Oven
Heat the oven to 350°F (175°C). Coat a 9×13-inch baking pan with cooking spray. For easier removal, line the bottom and two long sides of the pan with a sheet of parchment paper to create a sling.
Step 2: Sauté the Apples
Melt 2 tablespoons of unsalted butter in a large skillet over medium heat. Add the diced unpeeled apples, brown sugar, 1 teaspoon of the apple pie spice, and the kosher salt. Cook, stirring occasionally, until the apples have begun to soften and most of the liquid has evaporated, which should take about 8 minutes. Remove the skillet from the heat and allow the apple mixture to cool slightly.
Step 3: Prepare the Batter
Prepare the yellow cake mix according to the package directions, combining it with the water or milk, eggs, and unsalted butter (or oil) as specified on the box. Add the remaining 2 teaspoons of apple pie spice directly into the prepared cake batter and mix until just combined.
Step 4: Assemble the Cake
Pour the spiced cake batter into the prepared 9×13-inch baking pan and smooth out the top with a spatula. Evenly spoon the slightly cooled, cooked apples and any remaining syrupy liquid from the skillet over the top of the cake batter.
Step 5: Bake
Place the pan in the preheated oven and bake until a cake tester or toothpick inserted into the center of the cake comes out clean, approximately 30 to 35 minutes.
Step 6: Cool Completely
Remove the pan from the oven and place it on a wire rack. Let the cake cool completely for about 1 1/2 hours. This step is critical to ensure the glaze sets properly and doesn’t melt into the cake.
Step 7: Glaze and Serve
In a small bowl, whisk together the powdered sugar and 5 teaspoons of whole or 2% milk until a smooth, thick glaze forms. Drizzle this glaze evenly over the fully cooled cake. Serve immediately, or let the glaze set for about 15 minutes before slicing.
Notes
Freezing Instructions: The baked cake (before glazing) freezes beautifully. Wrap the fully cooled cake tightly in plastic wrap, then an outer layer of aluminum foil. Freeze for up to 3 months. Thaw at room temperature and apply the glaze just before serving.
Why Cool the Apples: Allowing the sautéed apple mixture to cool slightly before adding it to the raw cake batter prevents the heat from prematurely cooking the batter, which can lead to an uneven or gummy texture.
Storage: Store the glazed cake covered at room temperature for up to 2 days for the best quality, or you can refrigerate it for up to 4 days. If refrigerated, let it warm up slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 45g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: apple fritter cake, easy cake mix recipe, no-fry apple fritter, fall dessert, spiced apple cake, 9x13 cake