Prep Time
15 Mins
Bake Time
20 Mins
Cool Time
10 Mins
Makes 12 servings

Inspired by the super-fast So-Easy Cherry-Fudge Cake, we came up with this fall twist using gingerbread cake mix and apple filling.

How to Make It

Step 1

Preheat oven to 350°. Beat first 5 ingredients at low speed with a heavy-duty electric stand mixer 20 seconds; increase speed to medium, and beat 1 minute. Pour batter into a greased and floured 15- x 10-inch jelly-roll pan.

Step 2

Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 10 minutes.

Step 3

Whisk together powdered sugar and sour cream until smooth. Drizzle over cake. Serve cake warm or at room temperature.

Step 4

Note: For testing purposes only, we used Betty Crocker Gingerbread Cake & Cookie Mix and Comstock More Fruit Apple Pie Filling or Topping.

Ratings & Reviews

Laura C's Review

Laura C
July 30, 2013
Went over well with all my co-workers when a I brought it for a lunch.

JackieLynn's Review

September 11, 2009
This cake is a good, moist, flavorful cake. Brought it to a church function and was asked for the recipe twice. It taste great a little warm. I have made it several times.