This past fall I was lucky enough to receive buckets and buckets of free apples. With all the apples I made gallons and gallons of pie filling. Since then, my family has been eating apple pies until it has come out their ears. I’m not sure if they are getting tired of them yet, but I sure am.

I decided to put my pie fillings to a different use. I’m using them to make a moist, delicious apple cake instead. This is a recipe that I created myself. This cake reminds me of crisp fall mornings and goes great with coffee, even for breakfast.

Easy Cream Cheese Apple Cake

2 (21 ounce) cans of apple pie filling

1 spice cake mix

Eggs called for on cake box

Oil called for on cake box

Water called for on cake box

1 can of cream cheese icing

Prepare the cake mix as directed on the back of the box, but don’t pour it into a pan yet.

Strain about half of the juice out of the pie filling. Fold the remaining filling into the cake batter. Pour the batter into a greased bundt pan or a greased 9x13 inch pan.

Bake at 350 degrees for 45-50 minutes or until a toothpick when inserted comes out clean.

Frost with cream cheese icing.

Joy Larson is a mother of four boys, graduate of the University of Montana, animal lover and writer.