The first year Andrew and I were married, we lived in Michigan. We loved Michigan. We miss Michigan most during the fall. Michigan is in love with apples. I didn’t quite realize how quintessential apples were to fall until I lived there. Every Labor Day, cider mills swing open their doors selling cider, homemade donuts, and anything apple you can think of. September will always be apple season at our house. I made this version of the Rachel New cake with Michigan in mind. I thought these cakes would be super cute in the mini size but you can absolutely make one big cake in a regular sized bundt pan instead. Drizzled with simple yet so, so yummy cinnamon cream cheese frosting, this cake will have you thinking of fall in Michigan too.
1 box of yellow cake mix
2 small instant vanilla puddings
1/2 cup veggie oil
1 cup water
1 cup applesauce (whatever variety you have at home for your kiddos will work fine)
2 tablespoons cinnamon (divided)
1 (8 oz) package cream cheese, softened
1/4 cup butter, softened
4 cups powdered sugar
3-4 tablespoons milk
1 tsp vanilla
Preheat oven to 350 degrees
Grease (I use Pam) a 10 inch bundt pan (or mini bundt pans)
In mixing bowl, combine cake mix, puddings, oil, water, eggs, applesauce and 1 tablespoon cinnamon with electric mixer. Pour into prepared bundt pan.
Bake 40-45 minutes or until toothpick inserted comes out clean. (or 18-20 minutes for mini bundt pans)
Let cake rest on counter in pan 10 minutes. Then, invert cake onto serving plate to finish cooling.
Once cake is cooled, combine remaining ingredients and the remaining tablespoon of cinnamon in mixing bowl. Beat with electric mixer. Drizzle over cooled cake. (This makes 1 large cake or 12 mini cakes)
It’s starting to really feel like fall in my house now!