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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Inspired by the super-fast So-Easy Cherry-Fudge Cake, we came up with this fall twist using gingerbread cake mix and apple filling. Ingredients:
1 (14.5-oz.) package gingerbread cake mix |
1 (21-oz.) can apple pie filling |
2 large eggs |
1/4 cup all-purpose flour |
1 teaspoon almond extract |
1 cup powdered sugar |
1/4 cup sour cream |
Directions:
1. Preheat oven to 350°. Beat first 5 ingredients at low speed with a heavy-duty electric stand mixer 20 seconds; increase speed to medium, and beat 1 minute. Pour batter into a greased and floured 15- x 10-inch jelly-roll pan.
2. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 10 minutes.
3. Whisk together powdered sugar and sour cream until smooth. Drizzle over cake. Serve cake warm or at room temperature.
4. Note: For testing purposes only, we used Betty Crocker Gingerbread Cake & Cookie Mix and Comstock More Fruit Apple Pie Filling or Topping.
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