Easy 3 Ingredient Apple Cake (a Bundt Cake)

Large slice of 3 ingredient apple cake on a white plate.

Easy 3 Ingredient Apple Cake (a Bundt Cake)

Course: Dessert

Cuisine: American

Keyword: apple cake

Prep Time: 7

Cook Time: 45

Total Time: 52

Servings: servings

Calories: 140kcal

Author: Kara @ Quick and Easy Baking

This easy 3 ingredient apple cake is super quick to make, is so moist and perfect for fall or the holidays.

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US Customary - Metric

Ingredients

For the cake:

1 (15.25 ounce) box spice cake mix (If using a yellow cake mix instead, add the spices below.)
1 (21 ounce) can apple pie filling (Use regular pie filling, not the natural type)
3 large eggs
Optional if using the yellow cake mix: 1 ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger

For the optional glaze: (For an even easier option, see notes below.)

1/4 cup unsalted butter, room temperature (1/2 stick)
4 oz cream cheese, room temperature (1/2 block)
2 cups confectioner’s sugar
2 tablespoons milk or cream (can use up to 3 tablespoons)
1 teaspoon vanilla extract

Instructions

For the cake:

Preheat the oven to 325 degrees F.
Grease and flour a 9-10 inch bundt pan very well.
In a large bowl, add all the cake ingredients and mix for about 30 seconds with an electric mixer. Scrape down the sides and the bottom of the bowl, then mix again for about 1 minute. Batter will be a little thick.
Add the batter to the prepared pan and bake for approximately 45-50 minutes. The cake is done baking when a toothpick inserted in the cake comes out with a few moist crumbs on it or clean, but no raw batter.
Set the baked cake on a wire rack, still inside the pan, for about 30 minutes. Then turn the cake out of the pan and let cool completely on a wire rack.
Let the cake cool before adding the optional glaze.

For the glaze: (For an easier option, see notes below.)

In a mixing bowl, mix the butter and cream cheese well with an electric mixer on medium to medium-high speed.
Add the confectioner’s sugar, vanilla and two tablespoons of milk. Mix well.
If the glaze is too thick, add in more milk by the teaspoonful. If it's too thin, it will run off the cake and pool around the bottom, so only add additional milk by the teaspoonful.
Once desired consistency is reached and the cake is cooled, spoon on the glaze, or use a piping bag or squeeze bottle to drizzle it on.

Notes

*For an easier glaze option, warm a can of premade store-bought cream cheese frosting for about 15-20 seconds. Stir and check the consistency. Warm again if needed, then spoon or pour the warm frosting over the cake.

Storage: This cake should be stored in an airtight container in the refrigerator and can last up to about 5 days.

How to serve: This cake is best served at room temperature or warm. If cold, pop a slice of cake into the microwave to warm up a bit.

Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer questions you may have about substitutions, mixing method and other questions.Nutritional values are an estimate.

*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Nutrition