Apple-Ginger Spice Cake

Prep: 15 min., Bake: 20 min., Cool: 10 min. Inspired by the super-fast So-Easy Cherry-Fudge Cake, we came up with this fall twist using gingerbread cake mix and apple filling.

Yield: Makes 12 servings

Ingredients

• 1  (14.5-oz.) package gingerbread cake mix
• 1  (21-oz.) can apple pie filling
• 2  large eggs
• 1/4  cup  all-purpose flour
• 1  teaspoon  almond extract
• 1  cup  powdered sugar
• 1/4  cup  sour cream

Preparation

1. Preheat oven to 350°. Beat first 5 ingredients at low speed with a heavy-duty electric stand mixer 20 seconds; increase speed to medium, and beat 1 minute. Pour batter into a greased and floured 15- x 10-inch jelly-roll pan.

2. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 10 minutes.

3. Whisk together powdered sugar and sour cream until smooth. Drizzle over cake. Serve cake warm or at room temperature.

Note: For testing purposes only, we used Betty Crocker Gingerbread Cake & Cookie Mix and Comstock More Fruit Apple Pie Filling or Topping.