If you have an extra spice cake mix in your pantry and are wondering how to make it a better , try out this method which adds flavor, improves texture and has fresh apples. These also have a cinnamon cream cheese frosting to make them extra special.
You can also use this recipe to make sheet cake. It's a bit moist for Bundt cake so that is not recommended as it will be difficult to release from the mold. These can also work as a cupcake dessert.
Ingredients (makes 2 dozen)
1 Spice cake mix
(Follow box cake mix ingredient direction; typically eggs, oil, and water.)
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 medium apple peeled and diced small
1/2 cup applesauce
1 cup chopped pecans
1 cup chopped pecans
Cinnamon Cream Cheese Frosting
4 ounces cream cheese, room temperature
3 tablespoons unsalted butter, room temperature
2.5 cups powdered sugar
2 teaspoons cinnamon or more to taste
1 teaspoon vanilla extract
Instructions
Preheat the oven to 350F degrees or 325F for convection. Add paper liners (24) to muffin tin and set aside.
Mix the cake mix as per directions on the box adding ingredients as noted. Add in cinnamon, vanilla and applesauce and mix to combine. Gently stir in diced apples and pecans.
Divide the batter among the cupcake molds and bake for 25-30 minutes, until a skewer inserted into the center of a couple of the muffins comes out clean.
Remove from the oven and let cool in the tin for 10 minutes then remove them to a wire rack to cool completely.
Frosting
Place the softened cream cheese and butter into a large bowl of a stand mixer or a large bowl if you are mixing by hand or handheld mixer. Beat on high for 15 seconds.
Scrape down the sides and bottom of the bowl and beat another 10 seconds on high or until the mixture is smooth and well blended.
Slowly add about 1/3 of the powdered sugar beating in with the mixer on the lowest setting. Continue until all of the sugar is combined, scraping down the bowl between each addition.
Add a little milk if needed to get the ideal consistency for spreading or piping, depending on your method. Beat on high for 10-15 seconds or until the frosting is smooth and creamy. Do not overbeat.
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