The orchard spoils problem

Apple butter and fresh cider sit in the fridge barely touched despite promises of grilled cheese and doughnuts.

A cake that uses them up

This seasonal snacking cake uses a ton of both apple butter and cider so they don't go to waste.

The filling is the star

After poking holes in yellow cake, apple butter and cider become the filling. Their natural flavor stands out instead of being hidden in frosting.

“We knew right away we didn't want to hide these orchard spoils in the frosting or bake away their flavor.”

Start with boxed cake mix

Use yellow cake mix with water, eggs, and oil. Room temperature eggs emulsify better for a more stable cake structure.

The filling base is key

Sweetened condensed milk is thick, rich, and sugary. It fills the holes without oversaturating the cake.

Bake and cool the cake

Pour batter into a greased 13 by 9 inch pan. Bake at 350 degrees until a toothpick comes out clean, then cool 15 minutes.

Pierce the cake everywhere

Use the end of a wooden spoon or straw to poke holes at half-inch intervals all over the cake.

Mix the apple filling

Whisk sweetened condensed milk, apple butter, and apple cider until smooth. Spread it into the holes and over the top immediately.

Refrigerate before frosting

Chill the filled cake for one hour before adding the topping. This lets the filling set into the cake.

Caramel whipped cream topping

Whisk thawed whipped topping with caramel ice cream sauce. Spread over the cake and refrigerate at least one more hour.

Make it ahead of time

Bake the cake and add filling the day before. Cover and refrigerate overnight, then add frosting a few hours before serving.

Don't substitute applesauce

Applesauce doesn't have strong enough apple flavor and is too liquid. It will make the cake soggy instead of flavorful.

Storage and serving tips

Store covered in the fridge for up to four days. Serve cold or at room temperature with coffee, warm cider, or after-dinner drinks.