A soft and comforting apple breakfast cake made with sour cream and apple pie filling. Moist, sweet, and perfect for brunch or a cozy morning treat.

Scale

1 box white cake mix (15.25 oz / 432 g)

1 teaspoon ground cinnamon

1 cup sour cream

3 large eggs

1/4 cup water

1 can apple pie filling (21 oz / 595 g)

1 cup powdered sugar

1 1/2 tablespoons milk

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1. Preheat oven to 175°C (350°F) and grease a baking dish.

2. In a large bowl combine cake mix and cinnamon.

3. Add sour cream, eggs, and water and mix until smooth.

4. Gently fold in the apple pie filling.

5. Pour the batter into the prepared baking dish.

6. Bake for 35 to 40 minutes until the center is set.

7. Let the cake cool slightly.

8. Mix powdered sugar with milk to create a glaze.

9. Drizzle glaze over the cake before serving.

For extra flavor add chopped walnuts or pecans.

Best served slightly warm with coffee or tea.

Store leftovers covered in the refrigerator for up to 4 days.