1 (21-ounce) can apple pie filling
4 large eggs
1 (16.5-ounce) box yellow cake mix
Whipped cream or ice cream, for topping
Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13 baking dish with cooking spray or brush with butter. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment or a medium bowl, combine the eggs and apple pie filling. Use an electric mixer to stir until the apples are slightly broken up. Alternatively, you can mix by hand, using a large spoon to break up the apple chunks.
Add the cake mix and stir until there are no visible chunks of dry flour. Take care not to overmix, or the cake will turn out dense.
Pour the batter into the prepared dish and bake for 35 to 45 minutes, until the crust is golden brown and a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and let it cool on a wire rack before slicing.
Store leftover apple cake in the refrigerator for 4 to 5 days, or freeze in an airtight container for up to three months. It tastes great cold, but you can also reheat it in the oven or microwave before serving.
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