Inspired by the super-fast So-Easy Cherry-Fudge Cake, we came up with this fall twist using gingerbread cake mix and apple filling.
1 (14.5-oz.) package gingerbread cake mix
1 (21-oz.) can apple pie filling
2 large eggs
1/4 cup all-purpose flour
1 teaspoon almond extract
1 cup powdered sugar
1/4 cup sour cream
How to Make It
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.
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.
Whisk together powdered sugar and sour cream until smooth. Drizzle over cake. Serve cake warm or at room temperature.
Note: For testing purposes only, we used Betty Crocker Gingerbread Cake & Cookie Mix and Comstock More Fruit Apple Pie Filling or Topping.