Easy Apple Cake With Cinnamon Buttercream
A simple spice cake studded with canned apple pie filling, layered with cinnamon sugar, and topped with silky cinnamon buttercream. The cake mix base makes this foolproof for weeknight baking, while the apple filling keeps every slice moist and fruit-forward. Sweet spice flavors appeal to anyone craving comfort dessert. Serve at potlucks, family dinners, or casual gatherings. This version skips scratch baking for speed while maintaining homemade frosting depth.
Ingredients
- 1 15.25 oz spice cake mixvanilla cake mix + 2 tsp pumpkin pie spice1:1 with seasoning addeddietary accommodation
note: homemade replaces convenience factor
- 1 21 oz apple pie filling, cannedcrushed pineapple, drained1:1different fruit
note: reduces apple-forward flavor
- 3 large eggs, room temperature
- 3 tablespoon sugar
- 1 teaspoon ground cinnamon
- 1 cup butter, softened
- ½ cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 4 cup powdered sugar
- 2 tablespoon heavy creamwhole milk1:1dairy-free alternative
note: frosting will be thinner; add powdered sugar to compensate
Full guide →
Instructions
- 1
Preheat oven to 350 degrees F. Grease a 9x13-inch metal cake pan with non-stick spray.
- 2
In a large bowl, beat dry cake mix, apple pie filling, and eggs on low speed for 2 minutes until thick with apple chunks.
- 3
Spread half the batter into the prepared pan.
- 4
Mix cinnamon and sugar in a small bowl. Sprinkle the mixture over the batter in the pan.
- 5
Spread remaining batter over the cinnamon layer.
- 6
Place on center rack and bake until a toothpick inserted in center comes out clean.
- 7
Remove from oven and cool completely before frosting.
- 8
In a large bowl, cream butter, brown sugar, cinnamon, and vanilla on medium-high until fluffy.
- 9
On low speed, slowly add powdered sugar until combined.
- 10
Add heavy cream one teaspoon at a time until desired consistency is reached.
- 11
Frost the cooled cake and garnish with ground cinnamon or apple pie spice.
Tips
Room temperature eggs blend more smoothly into the batter, ensuring even mixing and a more tender crumb texture throughout the cake.
Add heavy cream gradually to the frosting; you may not need all of it depending on humidity and desired thickness for piping or spreading.
Cool the cake completely before frosting to prevent the buttercream from melting or sliding off the warm surface.
Good to Know
Cover and refrigerate up to 3 days. Frosting firms in cold storage; bring to room temperature 30 minutes before serving.
Bake cake one day ahead. Frost on day of serving for best frosting texture. Unfrosted cake freezes up to 2 months wrapped tightly.
Slice with a warm, clean knife. Room temperature frosting cuts cleanly. Serve with coffee, tea, or cold milk.
Common Mistakes
Do not overbake; check at 32 minutes to avoid dry cake despite moist filling.
Do not frost warm cake; melted frosting slides and pools.
Do not skip cooling the frosting ingredients before beating to avoid separated or greasy texture.
Substitutions
Dairy-Free Swaps
note: frosting will be thinner; add powdered sugar to compensate
Full guide →General Alternatives
note: homemade replaces convenience factor
note: reduces apple-forward flavor
FAQ
Can I use fresh apples instead of canned pie filling?
Fresh apples require pre-cooking to soften and releasing excess water. Roughly chop 2 pounds apples, cook with 3 tablespoons sugar and 0.5 teaspoon cinnamon until tender, then cool. Use 2 cups of the cooked mixture. The batter consistency may differ slightly.
How long does the frosted cake keep at room temperature?
The frosted cake stays fresh for 2 days covered at room temperature in a cool kitchen. Buttercream stability depends on ambient temperature and humidity. Warmer climates require refrigeration after 4-6 hours.
Can I freeze the leftover frosted cake?
Yes. Wrap the entire frosted cake tightly in plastic wrap and foil, then freeze up to 1 month. Thaw overnight in the refrigerator before serving. Frosting may appear slightly grainy after thawing but the flavor remains unchanged.