I love this Easy Apple Fritter Cake recipe. I swear, I love apples a lot (a LOT) but even if I didn’t, this apple cake would definitely top my list of best cake recipes ever.

It’s like chocolate cake just doesn’t cut it for me. I mean, it would, if I liked it as much as a certain fruit, but really, apple cake is so much more fun. Plus, the kids really like apples, so it works out.

When I decided to make this apple fritter cake, I was trying to come up with a recipe that was a lot like our favorite donut store treat, too. And I definitely succeeded in that. Plus, because it’s not fried, I do feel like it’s a bit healthier–in as much as cake can be healthier than a donut. Let’s not go down that particular rabbit hole…let’s just change the subject. 

If you’re just here for the apples, you should definitely check out these recipes using apples. It’s like a whole orchard-full of ideas that you can make at home and get your apple-fix.

Now, if you’re ready for this tasty treat, grab your apples and let’s get baking an apple fritter cake!

What You Need to Make Apple Fritter Cake

Cake:

• • 3 medium apples
  • 1/2 cup butter (softened)
  • 2/3 cup sugar + 2 tablespoons sugar
  • 2 eggs (room temperature)
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups un-bleached flour
  • 1 3/4 teaspoon baking powder (not baking soda)
  • 1/2 cup milk
  • 1/3 cup brown sugar
  • 2 teaspoon ground cinnamon
  • 1/2 cup pecans (chopped)

Glaze:

• • 1/2 cup powdered sugar
  • 1 tablespoon water

How to Make Easy Apple Fritter Cake Recipe

Preheat your oven to 350 degrees and prepare a 9×13 baking dish with parchment paper.

In a large bowl, eel and cut up your apples into small chunks. To keep them from browning, add in 2 tablespoons sugar with 1 teaspoon cinnamon and stir the apples to get them all coated. Set aside

Combine brown sugar and 1 teaspoon of cinnamon in a bowl. Set aside.

In a second medium sized bowl with an electric mixer, cream butter and sugar.

Combine flour and baking powder and stir together with a fork.

Add flour mixture to creamed butter and stir until combined.

Add each egg, one at a time, beating between each until well combined.

Stir in the vanilla and milk into the batter until smooth.

Fold in chopped pecans gently.

Add the batter into the prepared baking dish.

Spread the apples over the top of the cake batter and top with remaining brown sugar and cinnamon.

Use a butter knife to swirl the brown sugar mixture into the apples mixture and gently pat apples into the batter to make a semi-even surface.

Bake for 40 minutes or until a toothpick inserted in the center comes out clean.

Allow it to cool for 15 minutes.

To make the glaze, combine powdered sugar and water.

Pour glaze over the apple cake.

Enjoy!

Alternatively, if you want to leave off the glaze, you can top this apple cake recipe with whipped cream, caramel sauce or cream cheese frosting. They’d all be amazing.

How Long Does Apple Fritter Cake Last?

Around my house? Not long, because there are far too many underage people that see this as some form of delicious indulgence they can sneak without much resistance on my part (it’s got apples, after all). But, if you were able to keep those little pilferers from snagging a drive-by-snack every time they walked through the kitchen, I would expect this apple fritter cake to last 5-8 days on the counter in an airtight container.

You could bump that time to 12-14 days in the fridge, again, in an airtight container. 

Can You Freeze Apple Fritter Cake?

Yes! This cake freezes really well. Just be sure to put it in the airtight container and then in the freezer. Just pull it out and let it defrost on the counter for a couple of hours or overnight in the fridge.

More Apple Recipes You’ll Love

• Apple Pie Cupcakes – I wasn’t kidding about how much I love apples. And these cupcakes are a great way to make little treats with my favorite fruit!
• Instant Pot Cinnamon Apples – Cinnamon apples are an awesome side dish for so many of our favorite family meals. I make this so often, but there’s hardly ever leftovers.
• 20+ Apple Butter Breakfast Recipes – So many yummy ideas for breakfast with apple butter, the world’s best condiment.
• 30 Fun Apple Recipes Kids Can Make– perfect for getting kids in the kitchen! 
• Caramel Apple Cupcakes– these are guaranteed to me a crowd pleaser! 
• Mini Apple Pie Cups– these mini treats are perfect for a get together! 

Apple Fritter Cake

Yield: 12

Prep Time: 15 minutes

Cook Time: 40 minutes

Additional Time: 10 minutes

Total Time: 1 hour 5 minutes

I love this Easy Apple Fritter Cake Recipe. I swear, I love apples a lot (a LOT) but even if I didn't, this apple cake would definitely top my list of best cake recipes ever.

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Ingredients

Cake:

• 3 medium apples
• 1/2 cup butter (softened)
• 2/3 cup sugar + 2 tablespoons sugar
• 2 eggs (room temperature)
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups un-bleached flour
• 1 3/4 teaspoon baking powder
• 1/2 cup milk
• 1/3 cup brown sugar
• 2 teaspoon ground cinnamon
• 1/2 cup pecans (chopped)

Glaze:

• 1/2 cup powdered sugar
• 1 tablespoon water

Instructions

1. Preheat your oven to 350 degrees and prepare a 9x13 baking dish with parchment paper.
2. In a large bowl, eel and cut up your apples into small chunks. To keep them from browning, add in 2 tablespoons sugar with 1 teaspoon cinnamon and stir the apples to get them all coated. Set aside
3. Combine brown sugar and 1 teaspoon of cinnamon in a bowl. Set aside.
4. In a second medium sized bowl with an electric mixer, cream butter and sugar.
5. Combine flour and baking powder and stir together with a fork.
6. Add flour mixture to creamed butter and stir until combined.
7. Add each egg, one at a time, beating between each until well combined.
8. Stir in the vanilla and milk into the batter until smooth.
9. Fold in chopped pecans gently.
10. Add the batter into the prepared baking dish.
11. Spread the apples over the top of the cake batter and top with remaining brown sugar and cinnamon.
12. Use a butter knife to swirl the brown sugar mixture into the apples mixture and gently pat apples into the batter to make a semi-even surface.
13. Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
14. Allow it to cool for 15 minutes.
15. To make the glaze, combine powdered sugar and water.
16. Pour glaze over the apple cake.
17. Enjoy!

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Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 287 Total Fat: 12g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 52mg Sodium: 152mg Carbohydrates: 43g Net Carbohydrates: 0g Fiber: 2g Sugar: 28g Sugar Alcohols: 0g Protein: 4g

When looking for the best, most easy Sweet Potato Pie recipe, I found this amazing one with this beautiful meringue and all that perfect fluff is marshmallow flavored…yum!

I can’t wait to unveil this amazing Thanksgiving pie with my other Thanksgiving desserts. The whole family is going to flip!

Plus, let’s talk about how, since I’m using my Instant Pot to make my sides (yes, even all my southern recipes, y’all!), I’ll have room in the oven for this pie and some apple butter cake. I mean, this is like Thanksgiving logistics, I know, but it’s important! Because you can only fit so much in an oven.

And I’d much rather be putting holiday pies in the oven, if you know what I mean.

I just love pie dessert recipes, honestly. It’s like obsession, just finding great ways to make a pie that everybody will love. 

What You Need to Make Easy Sweet Potato Pie Recipe

Pie Ingredients

• 1 – 9 inch pre-made pie crust 
• 3 cup mashed sweet potato (About 4-6 medium to large sweet potatoes)
• 1/2 cup unsalted sweet cream butter, melted
• 3 large eggs, room temp
• 1/3 cup light brown sugar
• 1/2 cup sugar
• 1/2 cup sweetened condensed milk
• 1/2 cup evaporated milk
• 1/4 tsp kosher salt
• 1/2 tsp ground nutmeg
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 3 tsp grated orange zest
• 1 tsp pure vanilla extract

How to Make Easy Sweet Potato Pie Recipe

1. To make the pie, start by preheating your oven to 400-degrees.
2. Use a fork to poke each of the sweet potatoes, then bake them for 40 minutes.
3. Allow them to cool, then peel the baked sweet potatoes and cut out any dark spots.
4. Beat the sweet potatoes, add eggs, butter, milk, sugars, and vanilla, cinnamon, just all the spices, in a medium bowl with an electric mixer until well combined.
5. Place your pre-made pie shell in a pie plate and fill with the pie filling. Hint: put it on a baking sheet so that if it were to spill over, it doesn’t do that on your oven–I do that for every pie ever. 
6. Bake for 50 minutes.
7. Remove the pie from the oven and cool to room temperature (about 15 minutes).
8. Place pie in the fridge overnight to store it.
9. To make the marshmallow meringue:
10. Preheat the oven to 350 degrees.
11. Now, you could top this with plain whipped cream, but I like this amazing meringue…
12. Beat the egg whites, salt and cream of tarter until the mixture is foamy.
13. Gradually add in the sugar into the egg white mixture until stiff peaks form.
14. Place the marshmallow fluff in a large bowl.
15. Gently fold the egg white mixture into the marshmallow fluff until combined.
16. Place the marshmallow meringue on top of the cooled pie.
17. Make some peaks with the back of a spoon.
18. Place pie in middle rack of the oven for 5-8 minutes or until your meringue becomes lightly browned.
19. Remove from oven and cool completely.
20. Enjoy!

So if you love this recipe for sweet potato pie, be sure to pin it to your favorite dessert recipes board on Pinterest, that way you can find it fast when it’s time for making a pie!

Oh, but let’s talk about the handful of questions I ALWAYS hear about pies.

How Long Does Sweet Potato Pie Last?

Southern sweet potato pie will last 8-10 days on the counter, no problem. The meringue is the problem, though, because it’s not going to last well if you leave it open to the elements. You MUST store the meringue in an airtight container, or it will melt.

If you want your pie to last longer, you can put it in the refrigerator BEFORE you put on the meringue. Putting the meringue in the fridge will make it rubbery and tough. So, wait on that.

Can You Freeze Sweet Potato Pie?

Absolutely! Just freeze it before you put on the meringue, though–meringue doesn’t do the whole freezing thing well. If you freeze meringue pie, the meringue gets rubbery and tough, which is the opposite of what a meringue should be. Just seal it in an airtight container (I have found that a 2-gallon zipper bag fits a pie quite nicely).

Then, when you’re ready for pie, just remove from the oven, defrost and do the meringue and you’re ready to go!

More Easy Pie Recipes You’ll Love

• Simple Pumpkin Pie – I have never had a more flavorful pie. It’s so creamy and firm, I would marry it if pies could marry.
• Apple Butter Pie – This is a traditional southern pie recipe that has to be tried. It’s so good, you’ll be craving it for every holiday!
• Grandma’s Chocolate Pie – Far and above, one of the best memories I have is centered around this pie, the woman who made it and the love she put in each one.
• Mock Pumpkin Pie with Carrots– You’ve never thought to do this before have you? Super creative! 
• Apple Pie Cups– These are perfect bite sized desserts! 

Easy Sweet Potato Pie Recipe

Yield: 8

Prep Time: 15 minutes

Cook Time: 58 minutes

Additional Time: 15 minutes

Total Time: 1 hour 28 minutes

I love traditional southern pies. And this easy sweet potato pie recipe is about as southern as you can get for Thanksgiving desserts!

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Ingredients

Ingredients

• 1 9 inch pre-made pie crust
• 3 C mashed sweet potato (About 4-6 medium to large sweet potatoes)
• 1/2 C unsalted sweet cream butter, melted
• 3 large eggs, room temp
• 1/3 C light brown sugar
• 1/2 C sugar
• 1/2 C sweetened condensed milk
• 1/2 C evaporated milk
• 1/4 tsp kosher salt
• 1/2 tsp ground nutmeg
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 3 tsp grated orange zest
• 1 tsp pure vanilla extract

Marshmallow Meringue

• 1/4 C sugar
• 1 7oz jar of Marshmallow Creme
• 3 large egg whites, room temp
• 1 tsp cream of tartar
• 1 tsp pure vanilla extract
• 1/4 tsp kosher salt

Instructions

1. To make the pie:
2. Preheat your oven to 400-degrees.
3. Use a fork to poke each of the sweet potatoes, then bake them for 40 minutes.
4. Allow them to cool, then peel the potatoes and cut out any dark spots.
5. Beat the sweet potatoes, butter, eggs, sugars, milk, and all the spices until well combined.
6. Place your pre-made pie crust in a pie plate and fill with the pie filling.
7. Bake for 50 minutes.
8. Remove the pie from the oven and cool to room temperature.
9. Place pie in the fridge overnight to store it.
10. To make the marshmallow meringue:
11. Preheat the oven to 350 degrees.
12. Beat the egg whites, salt and cream of tarter until the mixture is foamy.
13. Gradually add in the sugar into the egg white mixture until stiff peaks form.
14. Place the marshmallow fluff in a large bowl.
15. Gently fold the egg white mixture into the marshmallow fluff until combined.
16. Place the marshmallow meringue on top of the cooled pie.
17. Make some peaks with the back of a spoon.
18. Place pie in middle rack of the oven for 5-8 minutes or until your meringue becomes lightly browned.
19. Remove from oven and cool completely.
20. Enjoy!

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Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 639 Total Fat: 28g Saturated Fat: 15g Trans Fat: 1g Unsaturated Fat: 11g Cholesterol: 128mg Sodium: 506mg Carbohydrates: 91g Net Carbohydrates: 0g Fiber: 2g Sugar: 65g Sugar Alcohols: 0g Protein: 9g

If you don’t love cornbread, now you will, because this Pumpkin Cornbread Recipe with Honey Cinnamon Butter is so good, you’ll want to make it with every fall meal!

I decided to make this cornbread because it’s so easy and light that it makes a really yummy treat with a hearty dish. And that bit of honey cinnamon butter…oooh, that right there is the perfect reason for having an extra slice as an after-dinner snack. It tastes just like Texas Roadhouse butter, so I guess we could call this a Texas Roadhouse copycat recipe, if you like. I don’t care, though, I just know it tastes amazing! 

If you’r here for the all the delicious cookings of fall, check out all of our pumpkin spice recipes that are sure to be a hit!

How to Make Pumpkin Cornbread

What You Need to Make Cornbread with Pumpkin

Cornbread Ingredients:

• 1 C flour
• 1 C cornmeal
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 C light brown sugar (packed)
• 1/4 C unsalted butter (melted)
• 1 C canned pumpkin puree
• 1/2 C sour cream
• 2 large eggs room temp)

Whipped Cinnamon Honey Butter Ingredients:

• 1/2 C salted butter (room temp)
• 1/3 C honey
• 1/4 C powdered sugar
• 1 tsp ground cinnamon

How to Make Pumpkin Cornbread

Cornbread Directions:

Preheat your oven to 375 degrees and lightly coat a baking dish with baking spray. Don’t set your oven to 400 degrees, it will burn the bottom–just 375.

In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.

Cream together the brown sugar, melted butter and pumpkin.

Stir in the sour cream and eggs until the mixture is consistent.

Make a well in the flour mixture and pour the wet mixture into this well.

Fold the dry ingredients into the wet until combined and no streaks of flour remain.

Pour cornbread batter into the prepared pan in an even layer. You can use a large cast iron skillet if you like, but use a large one.

Place in the oven and bake for 25 – 30 minutes, or until a toothpick inserted into the center comes out clean.

Allow cornbread to cool while you make your butter.

Cinnamon Honey Butter Recipe Directions:

Cream butter with your hand mixer.

Add in honey, powdered sugar, and cinnamon using a low speed, until combined

Increase the speed to high and whip until this combination is light and fluffy–about 2 to 3 minutes.

Cut the cornbread into squares.

Serve a room temperature with Cinnamon Honey Butter.

Can You Freeze Pumpkin Cornbread?

Yes! Just like banana bread or a fresh baked loaf of bread, you can absolutely freeze your homemade cornbread. Just wrap in plastic wrap and seal in an airtight container. Then, when you’re ready to have a slice, just defrost on the counter for 2-3 hours. 

How Long Will Pumpkin Cornbread Last?

In the refrigerator, pumpkin cornbread will last 3-4 days. However, if you decide to freeze it, the bread will last 3-4 months. So, if you want to have it for multiple weeks, you might consider slicing it ahead of time and putting it in separate containers, then freezing it. 

You can do the same with the butter, just putting it in an airtight container and then the freezer will allow it to last a while.

Pumpkin Cornbread with Honey Cinnamon Butter

Yield: 9

Prep Time: 10 minutes

Cook Time: 30 minutes

Additional Time: 10 minutes

Total Time: 50 minutes

If you don't love cornbread, now you will, because this Pumpkin Cornbread with Honey Cinnamon Butter is so good, you'll want to make it with every fall meal!

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Ingredients

Cornbread Ingredients:

• 1 C flour
• 1 C cornmeal
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 C light brown sugar (packed)
• 1/4 C unsalted butter (melted)
• 1 C canned pumpkin puree
• 1/2 C sour cream
• 2 large eggs room temp)

Whipped Cinnamon Honey Butter Ingredients:

• 1/2 C salted butter (room temp)
• 1/3 C honey
• 1/4 C powdered sugar
• 1 tsp ground cinnamon

Instructions

!Cornbread Directions:

1. Preheat your oven to 375 degrees and lightly coat a baking dish with baking spray.
2. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
3. Cream together the brown sugar, melted butter and pumpkin.
4. Stir in the sour cream and eggs until the mixture is consistent.
5. Make a well in the flour mixture and pour the wet mixture into this well.
6. Fold the dry ingredients into the wet until combined and no streaks of flour remain.
7. Pour cornbread batter into the prepared pan in an even layer.
8. Place in the oven and bake for 25-30 minutes, or until a toothpick inserted into the center of the cornbread comes out clean.
9. Allow cornbread to cool while you make your butter.

!Cinnamon Honey Butter Directions:

1. Cream butter with your electric mixer.
2. Add in honey, powdered sugar, and cinnamon using a low speed, until combined
3. Increase the speed to high and whip until this combination is light and fluffy--about 2 to 3 minutes.
4. Cut the cornbread into squares.
5. Serve with Cinnamon Honey Butter.

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Nutrition Information:

Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 373 Total Fat: 19g Saturated Fat: 11g Trans Fat: 1g Unsaturated Fat: 6g Cholesterol: 89mg Sodium: 364mg Carbohydrates: 48g Net Carbohydrates: 0g Fiber: 2g Sugar: 24g Sugar Alcohols: 0g Protein: 5g

You can’t ever go wrong with a fun fall side of Instant Pot Cinnamon Apples. It’s like having dessert WITH dinner. I love it.

It doesn’t hurt that I love apples, too. They’re like nature’s most perfect snack and they cook up so fabulously (and they have virtually no saturated fat). Plus, there’s so many different kinds of apples, you can get a different flavor almost every day! We have a nice list of recipes using apples! 

If you love making yummy apple recipes in the Instant Pot, check out my Instant Pot Apple Butter recipe. You won’t be sorry you did. It’s perfect for toast, PB&J’s, pies and SO MUCH MORE!

This recipe for homemade cinnamon apples in the Instant Pot is so easy, it’s crazy. Just whip the apples up and drop them in the pot. Couldn’t be simpler. 

Let me walk you through this.

Instant Pot Cinnamon Apples Recipe

What You Need to Make Homemade Cinnamon Apples

• 5-6 small apples (I used Honey Crisp for a more sweet cinnamon apple taste)
• 1 tbsp lemon juice
• 1/3 cup water
• 2/3 cup brown sugar, packed
• 2 tbsp maple syrup (you can use sugar if you’d like)
• 1 tbsp cinnamon
• 1 tsp nutmeg
• 1 tbsp cornstarch
• 1 tbsp water

How to Make Cinnamon Apples in the Electric Pressure Cooker 

I like to start with either Granny Smith apples or Honey Crisp apples. You get a totally different flavor, depending on the kind of apple you choose, so pick wisely.

Peel and core your apples then slice apples into medium-sized slices.

Mix apple slices with lemon juice. This will help keep them from browning but will also give the cinnamon apples a wonderful little bite.

Add water and apple slices to inner pot of Instant Pot. Try to make sure the apple slices go in after the water so that the apples have a little bit of a shield from touching the inner pot directly. Wouldn’t want them to stick, you know.

In a small bowl, mix together maple syrup, cinnamon and nutmeg with a whisk.

Pour this maple syrup mixture over the apples evenly. You want all that good stuff pushed into the apples as much as possible.

Combine cornstarch and water in another bowl and then pour over apples evenly.

Close and lock lid then cook on high pressure for 3 minutes.

Quick release. Just be careful to stand clear. That cornstarch can sometimes decide to spray a little.

Gently mix before serving. I love mine served warm with a thick cut of meat!

Can You Make Homemade Cinnamon Apples in the Slow Cooker?

Yes! You can absolutely skip the pressure cooking. It’s super easy. Just prepare the apples the same way as the instructions above, but then put add apples to the crock pot and turn it on medium heat.

Add 1/2 cup more water, then cook them for 3-4 hours or until the apples are tender. 

Can You Make Homemade Cinnamon Apples on the Stove?

Absolutely! just prepare the apples and the sugar/cinnamon/syrup combination as described above, then put it all in a skillet over medium heat for 20-30 minutes, stirring occasionally. Just pull them off when the apples get tender. Yum!

What Can You Do With Cinnamon Apples in the Instant Pot?

So, I love a great cinnamon apples on the side dish for a nice hearty pork chop meal or some other thick cut of meat. It makes a nice foil for a heavier meat. But there’s lots of things you can do with cinnamon apples that aren’t just plopping them down as a side.

You can make a quick pie or tart with them, can them to eat later, put them on french toast, make overnight oats, or even cinnamon applesauce. 

And, did you know that you can use applesauce to replace butter in a lot of recipes? Imagine using cinnamon apples to make a fun applesauce and then adding that to a pumpkin pie. Ah-mazing.

How Long Do Cinnamon Apples Last?

Cinnamon apples are generally good in the refrigerator for 3-4 days. But, you can absolutely freeze them and then they’re good indefinitely, as long as they’re in a nice airtight container. You can also can cinnamon apples. It’s a little more complex, but you can do it and then have a jar of cinnamon apples just waiting to be snacked on!

Need some more recipes to help you use up all the apples you have on hand? Check out my Recipes Using Apples Pinterest board. 

More Recipes Using Apples

Apple Pumpkin Bundt Cake 

Slow Cooker Apple Sauce 

Apple Recipes Kids Can Make 

Apple Caramel Cupcakes

Mini Apple Pie Cups  

Instant Pot Cinnamon Apples

Yield: 4

Prep Time: 5 minutes

Cook Time: 3 minutes

Additional Time: 5 minutes

Total Time: 13 minutes

You can't ever go wrong with a fun fall side of Instant Pot Cinnamon Apples. It's like having dessert WITH dinner. I love it.

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Ingredients

• 5-6 small apples
• 1 tbsp lemon juice
• 1/3 cup water
• 2/3 cup brown sugar, packed
• 2 tbsp maple syrup
• 1 tbsp cinnamon
• 1 tsp nutmeg
• 1 tbsp cornstarch
• 1 tbsp water

Instructions

1. Peel and core your apples and cut into medium-sized slices.
2. Mix apple slices with lemon juice.
3. Add water and apple slices to inner pot of Instant Pot.
4. In a small bowl, mix together maple syrup, cinnamon and nutmeg.
5. Pour this maple syrup mixture over the apples evenly.
6. Combine cornstarch and water in another bowl and then pour over apples evenly.
7. Close and lock lid then cook on high pressure for 3 minutes.
8. Quick release.
9. Gently mix before serving.
10. Enjoy!

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Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 274 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 14mg Carbohydrates: 71g Net Carbohydrates: 0g Fiber: 7g Sugar: 59g Sugar Alcohols: 0g Protein: 1g

 

 

But back to these amazing fall breakfast donuts. You’re seriously going to love this apple-cinnamon cake donut recipe. I mean, what’s better than chocolate chips, apple and cinnamon?! That’s right, nothing.

ENJOY!!

What Can You Top Baked Doughnuts With?

One of my favorite things about baked doughnuts is their versatility. With these chocolate doughnuts, you could sprinkle the frosting with espresso powder, toss the cake doughnuts in cinnamon-sugar or sugar-cocoa, or toss some crushed pecans in melted butter and then sprinkle them over the frosted chocolate cake donuts.

Pretty much anything would make for an amazing topping for these super versatile donuts.

How Long Do Chocolate Donuts Last?

This is a really critical question. Because, frankly, I like to make donuts–and I like to eat them. And I HATE throwing them out. So, I expect my donuts to rest on the counter, in an airtight container, for 3-5 days. If you don’t put them in an airtight container, you run the risk of your donut drying out. 

And that would just be sad, so put them in an airtight container. Trust me.

But if you want them to last longer than that, you should plan on putting your donuts, in that airtight container, in the fridge. This will help your donuts last for 8-10 days. After that, they will start to dry out.

Can you Freeze Apple Donuts?

Download Sweet Treat Recipes 

If you love this recipe and want more desserts at sweets in downloadable recipes, make sure you have our Fall Desserts and Sweet Treats instant download. Get the best recipes and instructions all in one place. Start baking right away! 

 

Apple Spiced Chocolate Chip Donuts

Yield: 12

Prep Time: 10 minutes

Cook Time: 12 minutes

Additional Time: 10 minutes

Total Time: 32 minutes

If you're into fall, apples and donuts, have I got a recipe for you! It's Apple Spiced Chocolate Chip Donuts, a simple fall cake mix donut recipe that anyone can make--and love!

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Ingredients

Donuts

• 1 box of spice cake mix
• 1 1/2 cup applesauce
• 2 tsp cinnamon
• 1 tsp pie spice
• 1 cup chocolate chips for the batter
• 1/2 cup chocolate chips for garnish

Icing

• 1 1/2 cups powdered sugar
• 1 tbsp light corn syrup
• 1 tsp vanilla
• 1 - 3 tbsp water
• 1/4 c + 2 tbsp. cocoa powder

Instructions

1. Start by making the frosting by putting the ingredients in a medium bowl and whisking them together together, adding the water a tiny bit at a time to adjust for desired consistency. Cover and set aside.
2. To make the apple spiced donuts, preheat your oven to 350° and lightly coat a donut pan with non-stick baking spray.
3. In a large mixing bowl, combine apple sauce, pie spice, and cinnamon.
4. Add the wet ingredients to the cake mix and 
5. Fold in chocolate chips.
6. Pour the batter into the prepared doughnut pan.
7. Bake for 12-14 minutes or until a toothpick inserted in the center of a donut comes out clean.
8. Remove the pan from the oven and let the donuts cool in the pan for 5 minutes.
9. Once donuts are cool remove from the pan and allow them to cool for 10 more minutes on a wire rack.
10. Place a baking tray under the wire rack.
11. Dip the top of each donut into the icing, then return the donut to the cooling rack.
12. Garnish donuts with chocolate chips immediately.
13. ENJOY!!

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Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 354 Total Fat: 8g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 0mg Sodium: 323mg Carbohydrates: 71g Net Carbohydrates: 0g Fiber: 3g Sugar: 50g Sugar Alcohols: 0g Protein: 3g

Candy Corn Cookie Bars

What You Need to Make Candy Corn Cookie Bars

• Cookies
  • 1 Cup unsalted butter (softened, not melted butter)
  • 4 oz cream cheese (softened)
  • 2 Cups granulated sugar
  • 2 large eggs + 1 egg white
  • 2 teaspoons vanilla extract
  • 2 ½ Cups unbleached flour
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 Cup Candy Corn
• Frosting Ingredients
  • 1 Cup unsalted butter (softened)
  • 2 Cups powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

How to Make Candy Corn Cookie Bars

Preheat your oven to 350 degrees and line a 9×13 baking sheet with parchment paper (not wax paper, trust me) and lightly spray with cooking spray.

Cream together butter, sugar and cream cheese.

Add in the eggs, one at a time, and vanilla.

In a separate bowl, whisk together flour, baking powder, and salt.

Add dry ingredients to the wet in 1/3 increments, stirring well between each increment.

Fold in candy corn. 

Pour batter into prepared pan and bake 30 – 35 minutes or until edges are lightly browned.

Remove from the oven and allow the cookie bars to cool completely (they’ll fall apart if you don’t, but also, if you sneak juuuuust one and serve it to yourself with a scoop of ice cream, I’m not telling).

While the cookie bars are cooling, go ahead and make the frosting. 

Combine all ingredients and mix until smooth. 

Once the cookie bars are completely cooled, spread over the cookie bars evenly.

Sprinkle some additional candy corn over the top and cut into squares or bars.

Enjoy!

How Long Do Candy Corn Sugar Cookie Bars Last?

On the counter at room temperature, you can expect your candy corn to last anywhere from 3-5 days, assuming you keep it in an airtight container. No airtight container and you’re looking at the cookie bars drying out after just a day or so.

If you want them to last longer, you can put them in that airtight container and pop them in the refrigerator. Then they’ll last anywhere from 12-15 days.

Can I Freeze Candy Corn Cookie Bars?

Absolutely! You just place your candy corn cookie bars into an airtight container in a single layer, then pop them in the freezer. This will help them last even longer than staying in the fridge. 

If you put your cookie bars in the freezer, they’d last from 3 to 5 months with no problems. Then, when you’re ready to have a little candy-corn laced snack, you just pull the cookie bars out, defrost what you want by letting it sit on the counter, and you’re good!

I wouldn’t try to defrost them in the microwave, as that could melt your candy corn…so don’t do that.

What Other Things Can I Make Cookie Bars With?

If you’re like me, you have some family and friends that detest even the sight of candy corn, much less the inclusion of it in a cookie. I mean, I’m not one of those people, I’d eat my weight in candy corn, but there are those…So, you can make cookie bars with this exact same recipe using other treats, like using chocolate chips to make chocolate chip cookie bars, pecans to make a pecan pie cookie bar and others! Here are some ideas I’ve had:

• Pretzels
• Reeces’ Pieces
• Andes Mints
• Marshmallows
• Gum Drops
• Caramel & Sea Salt

They all sound so magical…I think I might have to try making more than just a few.

Sweet Treats and Desserts for Fall

Love this time of year and all the baking? Our 30 Fall Dessert eCookbook is an instant download. Download it and begin making these pumpkin, apple and chocolate recipes now! 

Candy Corn Cookie Bars

Yield: 18

Prep Time: 10 minutes

Cook Time: 35 minutes

Additional Time: 10 minutes

Total Time: 55 minutes

When I decided to make this candy corn cookie bars recipe, I had no idea just how yummy this halloween treat was going to be. What a fantastic halloween trick--to have a treat be so perfectly sweet! 

Print

Ingredients

Cookies

• 1 Cup unsalted butter (softened)
• 4 oz cream cheese (softened)
• 2 Cups sugar
• 2 large eggs + 1 egg white
• 2 teaspoons vanilla extract
• 2 ½ Cups unbleached flour
• ½ teaspoon baking powder
• 1 teaspoon salt
• 1 Cup Candy Corn

Frosting Ingredients

• 1 Cup unsalted butter (softened)
• 2 Cups powdered sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Instructions

1. Preheat your oven to 350 degrees and line a 9×13 baking sheet with parchment paper (not wax paper, trust me) and lightly spray with cooking spray.
2. Cream together butter, sugar and cream cheese.
3. Add in the eggs, one at a time, and vanilla.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Add dry ingredients to the wet in 1/3 increments, stirring well between each increment.
6. Fold in candy corn. 
7. Pour batter into prepared pan and bake 30 – 35 minutes or until edges are lightly browned.
8. Remove from the oven and allow the cookie bars to cool completely (they'll fall apart if you don't, but also, if you sneak juuuuust one and serve it to yourself with a scoop of ice cream, I'm not telling).
9. While the cookie bars are cooling, go ahead and make the frosting. 
10. Combine all ingredients and mix until smooth. 
11. Once the cookie bars are completely cooled, spread over the cookie bars evenly.
12. Sprinkle some additional candy corn over the top and cut into squares or bars.
13. Enjoy!

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Nutrition Information:

Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 452 Total Fat: 23g Saturated Fat: 14g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 81mg Sodium: 196mg Carbohydrates: 59g Net Carbohydrates: 0g Fiber: 0g Sugar: 44g Sugar Alcohols: 0g Protein: 3g