Calling all fans of fall! This Instant Pot Apple Spice Cake recipe is crazy good. Topped with spiced apple and delicious caramel topping you’re going to love this easy fall cake recipe.

instant pot apple spice cake on a white plate

Contents

Why You’ll Love Apple Spice Cake

Festive Flavor: This Instant Pot apple cake recipe is bursting with warm, autumnal spices and sweet apples.
Effortless Baking: The Instant Pot simplifies the baking process, ensuring a perfect cake.
Versatile Dessert: Serve this apple spice cake as a breakfast treat or a delicious dessert – your choice!

Recipe Ingredients

Spice Cake Mix: Boxed cake mix provides a convenient, flavorful base for the cake. You don’t need the baking soda.
Water: Moistens the cake mix, activating the ingredients to create the batter.
Canola Oil: Adds moisture and helps create a tender texture in the cake.
Large Eggs: Act as a binding agent, helping the cake hold its shape.
Springform Pan: Allows for easy removal of the cake after baking.
Round Cake Board: Provides a sturdy base for decorating and serving the cake.

Caramel Apple Pie Topping Ingredients

Apple Pie Filling: Adds a sweet, fruity layer that complements the spice cake.
Salted Caramel Sauce: This salted caramel sauce provides a decadent, sweet-salty finish to the cake.

Cinnamon Frosting Ingredients

Unsalted Sweet Cream Butter: Creates a creamy, rich base for the frosting.
Powdered Sugar: Sweetens the frosting and helps it hold its shape.
Vanilla Extract: Adds depth of flavor to the frosting.
Ground Cinnamon: Infuses the frosting with warm spice, complementing the apple and caramel flavors.
Heavy Whipping Cream: Lightens the frosting, giving it a fluffy, spreadable consistency.
Piping Bag with Star Tip: Allows for decorative application of the frosting.

How To Make Instant Pot Apple Spice Cake?

Using a large mixing bowl, whisk together the cake mix, canola oil, water and eggs until combined and smooth.
Spray the springform pan or push pan with pam baking spray.
Pour half of the batter into the pan, filling it to about 3/4 halfway full.
Place your trivet inside up the instant pot.
Cover the top of the springform pan with a paper towel and foil.
Place the springform pan into the instant pot and close the lid, making sure the vent is sealed. Pressure cook on manual/high pressure for 30 minutes.
Do a natural release for 15 minutes.
Remove the cake and let cool for 10 minutes before removing it from the pan. Place cake onto the cake board.
Using a cake leveller, cut the dome off and slice the cake in half.
Using a standing mixer, beat all ingredients together until combined, smooth and stiff with peaks. Scoop one cup of frosting into the piping bag and set aside.
Remove the apples from the apple pie filling and chop them into bite-size pieces place them into a bowl with about 3 tbsp of the filling jam.
Using the bottom layer of the cake, scoop 1 cup of frosting onto the layer and smooth evenly. Place the second layer on top.
Using the remaining frosting, frost the entire cake. Using the piping bag, pipe dollops along the edge of the cake. Scoop the apple pie filling into the center of the top of the cake.
Drizzle caramel sauce over the cake. Chill the cake in the refrigerator for at least 1 hour to allow the frosting to set and the flavors to meld together. This step ensures that the cake is firm and easier to slice.

Expert Tips For Nailing This Cake

Choose the Right Apples: Opt for firm apples with a balance of sweet and tart flavors, like Honeycrisp or Granny Smith, to add depth to your apple spice cake.
Eggs at Room Temperature: Ensure eggs are at room temperature before mixing to achieve a smoother batter and a more uniform cake texture.
Make Without Springform Pan: To use a bundt cake pan instead of a springform pan for an Instant Pot spice cake, ensure the bundt pan fits the Instant Pot and grease it well for easy removal.
Use Diced Apples: For a moist and flavorful Instant Pot spice cake, layer thinly sliced apples at the bottom of the pan to infuse each bite with a sweet and aromatic apple essence.

Storage Instructions

Room Temperature Storage: Wrap leftover slices of your apple spice cake tightly in plastic wrap or store in an airtight container; suitable for up to 2 days.
Refrigerator Storage: Place slices in an airtight container; keep well for up to 5 days.
Freezer Storage for Longer Freshness: Wrap slices individually in plastic wrap, then foil, and place in a freezer bag; can be stored for up to 3 months.

What To Serve With Apple Spice Cake?

Ice Cream: A classic pairing, the cold creaminess complements the warm spice cake.
Maple Pecan Whipped Cream: Whipped cream with a hint of maple and a sprinkle of pecans.

Instant Pot Apple Spice Cake

This Instant Pot Apple Spice Cake is the ultimate fall dessert! Moist, spiced to perfection, and packed with tender apple pieces, this cake is made effortlessly in your Instant Pot. It's perfect for cozy nights, family gatherings, or anytime you want a dessert that brings all the comforting flavors of autumn together.

Prep Time 5

Cook Time 30

Additional Time 10

Total Time 45

Serving Size Servings

Ingredients

For The Cake

1 Box Spice Cake Mix
1 Cup Water
½ Cup Canola Oil
3 Eggs

Ingredients For Caramel Apple Pie Topping

1 8 oz Can Apple Pie Filling
1 bottle Salted Caramel Sauce

Frosting Ingredients

1 Cup Unsalted Sweet Cream Butter softened
2 ½ Cup Powdered Sugar
1 tsp Vanilla Extract
1 tbsp Ground Cinnamon
3-5 tbsp Heavy Whipping Cream

Instructions

Using a large mixing bowl, whisk together the cake mix, canola oil, water and eggs until combined and smooth.
Spray the springform pan or push pan with pam baking spray.
Pour half of the batter into the pan, filling it to about 3/4 halfway full.
Place your trivet inside up the instant pot.
Cover the top of the springform pan with a paper towel and foil.
Place the springform pan into the instant pot and close the lid, making sure the vent is sealed. Pressure cook on manual/high pressure for 30 minutes.
Do a natural release for 15 minutes.
Remove the cake and let cool for 10 minutes before removing it from the pan. Place cake onto the cake board.
Using a cake leveller, cut the dome off and slice the cake in half.
Using a standing mixer, beat all ingredients together until combined, smooth and stiff with peaks. Scoop one cup of frosting into the piping bag and set aside.
Remove the apples from the apple pie filling and chop them into bite-size pieces place them into a bowl with about 3 tbsp of the filling jam.
Using the bottom layer of the cake, scoop 1 cup of frosting onto the layer and smooth evenly.
Place the second layer on top.
Using the remaining frosting, frost the entire cake.
Using the piping bag, pipe dollops along the edge of the cake.
Scoop the apple pie filling into the center of the top of the cake.
Drizzle caramel sauce over the cake.
Chill the cake in the refrigerator for at least 1 hour to allow the frosting to set and the flavors to meld together. This step ensures that the cake is firm and easier to slice.
Allow the apple spice cake to sit at room temperature for 10-15 minutes before serving with whipped cream or vanilla ice cream.

Nutrition

Notes

Choose the Right Apples: Opt for firm apples with a balance of sweet and tart flavors, like Honeycrisp or Granny Smith, to add depth to your apple spice cake.

Eggs at Room Temperature: Ensure eggs are at room temperature before mixing to achieve a smoother batter and a more uniform cake texture.

Make Without Springform Pan: To use a bundt cake pan instead of a springform pan for an Instant Pot spice cake, ensure the bundt pan fits the Instant Pot and grease it well for easy removal.

Use Diced Apples: For a moist and flavorful Instant Pot spice cake, layer thinly sliced apples at the bottom of the pan to infuse each bite with a sweet and aromatic apple essence.