This apple bundt is incredibly simple to whip up. It is a perfect resort for last-minute desserts.
Sweet apple bits are folded between the crumbly, moist center. I opted for a very simple topping – just a generous coating of powdered sugar.
If you happen to find yourself out of powdered sugar it only takes a few minutes to make. Just pulse together plain white sugar and cornstarch. Homemade confectioner’s sugar will only make this cake more special.
Yields 8 servings
5 minPrep Time
25 minCook Time
30 minTotal Time
- 1 box white cake mix
- ½ cup self-rising flour
- 2 large apples - peeled, cored, and chopped
- 2 eggs
- ½ cup apple sauce
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- 1 cup milk
- 1 cup white sugar
- 2 tablespoons cornstarch
- Preheat oven to 350 degrees F.
- In a large bowl, whisk together cake mix and flour. Set aside.
- In a separate bowl, combine apples, eggs, apple sauce, vanilla extract, sour cream, and milk. Stir until all is well combined.
- Add the wet ingredients to the dry and gently fold until the batter comes together. Pour into a well greased bundt pan.
- Bake for about 25 minutes or until the cake tester comes out clean. Let cool completely in bundt pan before transferring to a serving plate.
- Using a food processor, process white sugar and cornstarch until mixture has become like confectioner's sugar.
- **NOTE: DO NOT lift the lid of the food processor immediately. Let the confectioner's sugar sit for a few minutes and settle before transferring.
- Sift the homemade powdered sugar over the bundt before serving.