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Instant Pot Apple Spice Cake

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Calling all fans of fall! This Instant Pot Apple Spice Cake is crazy good. The cake could literally stand on its own but once you top it with that delicious caramel topping, it’s out of this world delicious. Trust me on this one…this simple spice cake is so moist and delicious, you’re going to have to make a second one as soon as possible because this one is going to go fast!

apple spice cake

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Can you use real apples in this simple apple spice cake recipe?

You can! If you’re needing to use up apples or have an awesome apple pie filling recipe, go ahead and use that instead of the canned filling listed below. It’s a simple substitute that can really enhance the flavor of this homemade spice cake recipe.

IP-Apple-spice-layer-cake-3-5

Ingredients For Apple Spice Cake

  • 1 Box spice cake mix
  • 1 C water
  • ½ C canola oil
  • 3 large eggs
  • 1 in springform pan
  • 1 8in round cake board

CARAMEL APPLE PIE Topping ingredients

  • 1 8oz can of apple pie filling
  • 1 bottle of salted caramel sauce

Cinnamon Frosting Ingredients

  • 1 C unsalted sweet cream butter, softened
  • 2 ½ C powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp ground cinnamon
  • 3-5 tbsp heavy whipping cream
  • 1 large piping bag with star tip

RELATED POST: INSTANT POT RICE PUDDING

IP-Apple-spice-layer-cake-2-2-1

Directions For Instant Pot Apple Cake

Using a large mixing bowl, whisk together the cake mix, canola oil, water and eggs until combined and smooth.

Spray the springform 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.

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.

instant pot apple spice layer cake

Busy Now? Why Not Pin This Layered Apple Spice Cake for later

Building A Double Layer cake

Using a standing mixer, beat all ingredients together until combined, smooth and stiff with peaks.

Scoop 1 C 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, scoop1 C 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.

instant pot apple spice layer cake
pressure cooker apple cake

Looking for more fantastic recipes? Why not try out the following?

apple-spice-cake-1
IP-Apple-spice-layer-cake
Yield: 8

Layered Instant Pot Apple Spice Cake With Caramel Topping

This Instant Pot Apple Spice Cake with Caramel Topping is a good idea to serve to your family during fall season. Make sure not to miss following this recipe!

Ingredients

  • Ingredients for Apple Spice Cake:
  • 1 Box spice cake mix
  • 1 C water
  • ½ C canola oil
  • 3 large eggs
  • 1 in springform pan
  • 1 8in round cake board
  • Ingredients for caramel Apple Pie Toppings:
  • 1 8oz can of apple pie filling
  • 1 bottle of salted caramel sauce
  • Ingredients for Cinnamon frosting:
  • 1 C unsalted sweet cream butter, softened
  • 2 ½ C powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp ground cinnamon
  • 3-5 tbsp heavy whipping cream
  • 1 large piping bag with star tip

Instructions

    Using a large mixing bowl, whisk together the cake mix, canola oil, water and eggs until combined and smooth. Spray the springform pan with pam baking spray.

    Pour half of the batter into the pan, filling it to about 3/4 half way 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. 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 from the pan. e cake onto the cake board. Using a cake leveler, cut the dome off and slice the cake in half.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 973Total Fat: 54gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 26gCholesterol: 169mgSodium: 790mgCarbohydrates: 120gFiber: 3gSugar: 86gProtein: 7g

Did you make this recipe?

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About Angela Milnes

Angela Milnes is a Qualified Early Years Teacher who has specialised in teaching. She has a wealth of experience teaching young children and adults. Angela has also taught cooking classes and loves to share both family recipes and easy instant pot recipes here on The Instant Pot Table. Follow her on Pinterest!

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