This cake is perfect for people in a hurry! It's super easy! The apples will retain some of their shape after baking - a serrated knife works best for slicing.
Also, the cake can be made ahead and refrigerated for up to five days, or frozen for up to one month. Just thaw the cake overnight in the fridge.
1 package (18.25 ounce) spice cake mix
1 can (21 ounce) apple pie filling
1 large egg
2 egg whites
2 teaspoons confectioners' sugar
Preheat oven to 350°F. Spray a 10-inch Bundt pan with nonstick spray.
With an electric mixer on low speed, beat the cake mix, apple pie filling, egg, and egg whites in a large bowl until moistened, about 30 seconds. Increase the mixer speed to medium and beat until well blended, about 2 minutes. Pour the batter into the pan.
Bake until a toothpick inserted into the cake comes out clean, about 40-45 minutes. Cool in the pan on a rack 20 minutes. Remove from the pan and cool completely on the rack. Sift the confectioners' sugar over the top just before serving.
Makes 18 servings at 3 points each.