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  1. Step 1
    Preheat oven to 350ºF. Grease and flour a 10-inch tube pan or bundt cake pan.

  2. Step 2
    In a small bowl, mix together 2 Tablespoons sugar and cinnamon, and sprinkle bottom and sides of pan.

  3. Step 3
    Combine the flour, salt, baking powder and 2 cups sugar in a large bowl. Stir in the oil, eggs, orange juice and vanilla; mix well. Add LUCKY LEAF Premium Apple Pie Filling and stir. Pour batter evenly into the prepared pan.

  4. Step 4
    Bake uncovered for 1 hour. Let cool for 15 minutes.

  5. Step 5
    Invert onto serving plate and cool. Drizzle with citrus glaze if desired.

Optional Glaze:

  1. Step 1
    In a medium bowl, beat 1 cup powdered sugar and 1 Tablespoon orange juice for 1 minute or until smooth. Add additional orange juice by the teaspoon if needed for desired consistency.

What others are saying about this recipe

  1. Joyce Schmidt says:

    This cake is a winner! EASY, EASY, EASY AND TASTES SOOOOO GOOD! Lucky Leaf where have you been all my life? Originally saw this in a magazine.

  2. Lorna Espinal says:

    I tried this recipe before with a different brand of apple pie filling and it was not a hit, the next time I made it I did it with Luky Leaf premium apple pie filling and I had my son and my husband beggingme to make another. This recipe is easy to make and easy to follow and super delicious when done with the right apple pie filling. I will put this one on my keep and share box of recipes.

  3. Ruth Moore says:

    I made this and took it camping, everyone LOVED it, it was so good.I can’t wait to make it again.It was so easy. I did not put the glaze on it, the sugar dusting was perfect, not too sweet.

  4. Shirley Lawhorn says:

    This cake is very very good. Like eating a apple pie without the crust. My son sho is hard to please and does not like much fruit LOVE this cake! Making this for Christmas Dinner!

  5. Heather Schreiber says:

    This cake is awesome! Will definitely make this again!

  6. Jean Floyd says:

    This cake is wonderful and so easy to make. It will be a regular with us now.

  7. Steven Nawalany says:

    I have tried several recipes with pie filling, THIS IS THE BEST!!!!!! Also tried it with peach filling also. Mmmmmmmmmmmmm

  8. Phyliss Torres-Smith says:

    I make this awesome cake all the time. It’s so moist, flavorful and easy to make. Great with the peach filling! Strawberry works too. Found the recipe in a magazine last year and it’s one of my faves. Just went on the Lucky Leaf website for the first time today & have a list of cakes I’m going to try. I really appreciate how simple but tasty your recipes are. I am sharing them with friends as well spreading the word about your website! Yum Yum……

  9. Liz Martin says:

    The whole family loved this recipe. It was smooth and so tasty. Can’t wait to make it again.

  10. Mary Van Dorin says:

    The cake tastes wonderful! After greasing and flouring the bundt pan, I could not get the sugar and cinnamon to stick to the sides of the pan. What did I do wrong?

  11. Vicky Lee says:

    I found this recipe after an exhaustive search, trying to recreate a cake I bought at a bake sale. This cake is delicious! It has a wonderful crumb; moist and flavorful. It gets rave reviews whenever I make it.

  12. Esther LoPiano says:

    Quick, easy and delicious.Great cake for family or company. A real winner!

  13. Yvonne says:

    Very tasty! A hit with the family even the ones who don’t like apples! Lol

  14. Chanel says:

    😍 Love this cake. When my son was 6 years old he started making this cake for thanksgiving that we found in a magazine now he’s 11 and still making it for new generations friends and family every year.

  15. Sharon W. says:

    This cake was delicious; all ten dinner guests seemed to really enjoy it. A few changes/additions: I cut up the canned apples into smaller chunks before adding. I added some cinnamon and freshly ground nutmeg to the dry ingredients. I also added about 1/2 cup of dried craisins to the batter, after soaking them in orange juice for a while to plump them. (Drain the craisins after soaking.) I think adding some chopped pecans or walnuts would be good too, but wasn’t sure if my guests were all nut eaters, so didn’t do that this time. I served the glazed cake with maple whipped cream, and THAT made it all the better! (One cup heavy cream & 1/4 cup real maple syrup with some added freshly grated nutmeg. Beat with mixer til soft peaks form. Delish! For a crowd of ten or so I tripled that—3 cups heavy cream, 3/4 cup maple syrup, nutmeg—and had leftovers.)

  16. Barb Johns says:

    Made this today for my handsome husband and it was wonderful!

  17. Dee s says:

    Can I substitute applesauce for the oil

  18. Hope says:

    If you bake no other cake this is the one! Delicious & moist!

  19. Belinda Berry says:

    I bake this cake all the time. My family loves it. They can never get enough of it.

  20. Sheila Gray says:

    My cake came out delicious. One problem was with my bundt pan. It did not have a deep enough hole in the center and the cake was baked done on the outside and raw on the inside. It still tasted good, so I am tossing out the bundt pan and keeping the recipe.

  21. Kenneth Fredenburg says:

    I have made this pie-cake many times and have found it to be moist, new and fantastic EVERY time.
    I have also tried blueberry and cherry pie filling. Separately of course.
    Beautiful colors as well as wonderful pie-cakes!

  22. L. Rogers says:

    This Bundt cake recipe is going in our regular rotation. And I agree with other commentators – the Lucky Leaf Apple Filling is what makes it great.

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