Zutaten für Apple Cider Cake
- Carrot Cake Mix
- Caramel Flavored Cake Mix
- 2 large eggs
- 1 cup vegetable oil
- 10 tablespoons apple cider
- 1 teaspoon pumpkin pie spice
- Pumpkin Pie Filling
- Rum Extract
- Coconut Extract
- Hazelnut Extract
- 1 cup chopped Heath bits
- 1 cup powdered sugar
- ½ cup unsalted butter
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Zubereitung von Apple Cider Cake
- Preheat oven to 350°F (175°C). Grease and flour a 12-cup bundt pan.
- In a large mixing bowl, whisk together 2 large eggs, 1 cup vegetable oil, 1 (15 ounce) can pumpkin puree, 1 teaspoon vanilla extract, 1 teaspoon apple extract, 1 teaspoon pumpkin pie spice, and ½ cup apple cider.
- In a separate bowl, combine 2 boxes (15.25 ounces each) of your favorite spice cake mix.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in 1 cup chopped Heath bits.
- Pour batter into the prepared bundt pan and spread evenly.
- Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the glaze:
- In a small saucepan over medium heat, melt ½ cup unsalted butter. Continue cooking until the butter turns light brown and has a nutty aroma (be careful not to burn it).
- Remove from heat and stir in 1 cup powdered sugar, 2 tablespoons apple cider, and a pinch of salt. Whisk until smooth and the sugar is completely dissolved.
- Once the cake is completely cool, place it on a wire rack set over a baking sheet to catch any drips.
- Slowly drizzle the glaze over the cake, allowing it to set.
- If desired, reheat any remaining glaze and drizzle again for extra richness.
- Sprinkle with additional chopped Heath bits immediately after glazing.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
89g
Fat
18g
Carbs
17g
