Mixed Apple Dot Cakes
The cutest little apple dot cakes 🍎✨ Made with real apples baked right into the cake and finished with that classic sprinkle-covered custard topping.
Ingredients:
Crunch Pak Mixed apples, diced small
1 box of vanilla or yellow cake mix
Ingredients called for on box (typically eggs, oil, and water)
1 tsp cinnamon (optional)
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Custard Topping
1 (3.4 oz) box instant vanilla pudding mix
1 cup cold milk
1 cup whipped topping
Rainbow sprinkles
Directions:
Preheat oven to 350°F. Line a nonstick quarter sheet pan (or 9×13-inch pan) with parchment paper. Prepare cake mix according to package directions. Stir in cinnamon if used. Add apples to batter and mix, then pour the cake batter over the apples and gently spread into an even layer. Bake for 18–22 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool completely. For the topping, whisk together the pudding mix and milk until thickens. Fold in the whipped topping until smooth and fluffy. Refrigerate until ready to use.
Using the opening of your jars or a round cookie cutter, cut circles from the cooled apple cake. Place one cake round into each jar. If desired, add a second layer with a little custard in between. Pipe or spread a generous dome of custard topping onto each cake.
Dip the tops into rainbow nonpareils’ sprinkles until coated. Chill for 20–30 minutes before serving.
Ingredients:
Crunch Pak Mixed apples, diced small
1 box of vanilla or yellow cake mix
Ingredients called for on box (typically eggs, oil, and water)
1 tsp cinnamon (optional)
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Custard Topping
1 (3.4 oz) box instant vanilla pudding mix
1 cup cold milk
1 cup whipped topping
Rainbow sprinkles
Directions:
Preheat oven to 350°F. Line a nonstick quarter sheet pan (or 9×13-inch pan) with parchment paper. Prepare cake mix according to package directions. Stir in cinnamon if used. Add apples to batter and mix, then pour the cake batter over the apples and gently spread into an even layer. Bake for 18–22 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool completely. For the topping, whisk together the pudding mix and milk until thickens. Fold in the whipped topping until smooth and fluffy. Refrigerate until ready to use.
Using the opening of your jars or a round cookie cutter, cut circles from the cooled apple cake. Place one cake round into each jar. If desired, add a second layer with a little custard in between. Pipe or spread a generous dome of custard topping onto each cake.
Dip the tops into rainbow nonpareils’ sprinkles until coated. Chill for 20–30 minutes before serving.