Allie's Awesome Easy Spice Cake Recipe -
Allie's Awesome Easy Spice Cake Recipe
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Allie's Awesome Easy Spice Cake

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"Awesome, easy spice cake."

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Ingredients Edit and Save

Original recipe makes 1 10-inch tube cake Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    2 hrs 15 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as a Bundt®).
  2. Whisk flour, sugar, baking soda, cinnamon, salt, nutmeg, and cloves in a bowl until thoroughly combined. Mix apple pie filling, eggs, vegetable oil, and vanilla extract into dry ingredients to make a batter; stir in walnuts. Pour batter into prepared tube pan.
  3. Bake in the preheated oven until cake is lightly browned and a toothpick inserted into the middle comes out clean or with moist crumbs, about 1 hour. Cool cake thoroughly in pan, at least 1 hour, before removing pan.
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Reviews More Reviews

Most Helpful Positive Review
Mar 09, 2013

I am the original submitter of this recipe.  Special thanks to my mom for teaching me how to make this cake. This recipe is flexible, you can sub the apple pie filling with peach or other flavor you like. Sub pecans for walnuts. The volume of the Bundt pan that this cake works in is 10 cups.  This cake is so good it will impress-- and only you will know how simple it was to make."

Most Helpful Critical Review
Jan 10, 2014

Way too much sugar! Cooled cake 2& 1/2 hours using non-stick bundt pan, sprayed with non-stick. Cake stuck to the pan breaking up! Very disappointing. Will not make this again.

Feb 21, 2013

This is one of those recipes that when you’re mixing it together you’re thinking, “Oh ya, this is going to be really good.” Then while it’s baking in the oven and the house smells like heaven you’re thinking. ‘Oh ya, this is going to be really good.” Finally, you get to cut a slice and have a bite and you’re thinking, “Oh ya, this is really good.” Thanks for sharing Allie!

May 06, 2013

Thank you Allie for sharing your recipe. It is sooo moist and delicious. I used my own canned apple pie filling, chopped pecans and dusted lightly with powdered sugar. It smelled heavenly while baking. I baked for about 55 minutes. The best spice cake I've tasted in a long time - well maybe FOREVER. Congratulations on having your recipe kitchen approved by AR. It is a 5 star recipe!

Apr 08, 2013

This is a great and easy recipe and does not need a frosting. I used a 13x9 pan and baked for 35 minutes.

Apr 08, 2013

Recipe Group Selection: 30, March 2013 ~ Delicious cake! Having just returned from vacation, I did not have a can of apple pie filling on hand. I did as Linda (LMT) suggested and made a scaled back ‘Apple Pie Filling’ by Terri to use in this recipe. It worked perfectly. The house smelled amazing while baking. We enjoyed it the first serving - warm. The second serving, my family actually enjoyed this the next day for breakfast – toasted. They cut it thin and popped it in the toaster. We enjoy banana bread, orange bread, plum bread, etc. toasted and we all enjoyed this apple cake the same way. Tonight they ate it at room temp and they informed me that it is very good that way also. Thanks, Allie for a delicious recipe. It works 2 ways in our house – as a dessert and as a breakfast treat. It will be made again.

Apr 07, 2013

Made for Recipe Group. Although, I have had it in my recipe box for a bit. The guys give it a thumbs up and they are spice cake aficionados. I didn't have any nutmeg and just subbed in some extra cinnamon. The cloves are a little too strong for me, but that is only my aversion to the taste. (I still like a little bit). I also used applesauce for the oil. I have nutmeg now and will make it again, maybe without the pie filling. Thanks Allie!

Feb 16, 2013

Absolutely yummy! My husband said, "You can make this anytime." I actually think the cake is its best the second day.


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  • Calories
  • 414 kcal
  • 21%
  • Carbohydrates
  • 63.6 g
  • 21%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 16.8 g
  • 26%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 437 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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