Apple pies? After the holidays? Really Mel? Really? Does blog strategy and/or posting relevant seasonal content mean anything to you ?????
I’m sorry! I get it! But hear me out.
I wanted nothing more than to post this recipe just in time for the holidays. However, you see, the holidays got so far away from me, that I’m surprised I even showed up to Christmas dinner. November and December seriously flew by so quick over here, so much to that point that I still have all of my Christmas decorations up because I feel like I missed out on quality christmas decoration enjoyment time. Plus, couple that with the fact that I should just change the name of this blog to “Mel and her Muffin Pan” entirely (see below for more recipes!), and you’ll arrive at the creation of these mini apple pie cakes.
The difference here, though, is that this isn’t even really apple pie, so technically it shouldn’t be considered a seasonal dessert. Except for the fact that, ya know, apples are indeed a seasonal fruit and all.
But like, not really? The supermarkets always have them, so why can’t we always eat them in pie form? Why, from January-October, are we only allowed to eat them as they are? I petition that apple pie becomes a fully acceptable dessert to consume all year long.
ALL IN FAVOR SAY PIE!
Haha.. get it? Pie.
Mini Apple Pie Cakes
1 box white cake mix (just the mix!)
2 4oz containers (or 2 cups) of unsweetened applesauce
1 cup water
1 medium sized apple
1 1/2 tbs sugar
1 1/2 tbs cinnamon + 1 teaspoon
Preheat oven to 325 and grease your mini muffin or donut pan.
In a large bowl, combined dry cake mix, 1 teaspoon of cinnamon, applesauce, and water. Mix everything until it’s well combined and batter is smooth. Set aside.
Dice your apple into tiny pieces (slices about 1/2 the size that you’d normally keep them for regular apple pie) and toss them with 1 tbs sugar + 1 tbs cinnamon. Fold only HALF of the sugared apples into the batter and set the rest aside.
Spoon batter into your pan, then top each one with a couple of remaining apple slices. Bake in the oven for 10-12 minutes or until edges are brown and they are no longer wet in the middle. While that’s in the oven, grab a separate dish and combined the remaining cinnamon + sugar to make a topping for the cakes.
After cakes have cooled completely, give them a few spritz of butter spray (I use the yellow I can’t Believe It’s Not Butter bottle!) and sprinkle on your cinnamon sugar topping!
If you liked this recipe, you’ll LOVE these:
3 Ingredient Mini Chocolate Chip Muffins
3 Ingredient Funfetti Donuts
3 Ingredient Apple Cinnamon Donuts