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!
Why You’ll Love This Instant Pot Apple Spice Cake Recipe
- Festive Flavor: This cake 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 it as a breakfast treat or a delicious dessert – your choice!
Ingredients for Apple Spice Cake
- Spice Cake Mix: Provides a convenient, flavorful base for the cake.
- 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: 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.
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.
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.
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Frequently Asked Questions
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.
- 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
- 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