I've recently been inundated with apple cakes, cream cakes of various flavors, and Bundt cakes. And yesterday I had an epiphany! I was walking through Aldi and came across apple pie filling for only $1.69. Further down those aisles was store made cool whip for $.89. Whala! Apple Pie Cake was born. What I didn't expect was the moist tender cake that would ensue once I applied these thrifty, simple ingredients.
1 Bundt cake (apple, cream,caramel,, whatever is on hand)
1 container of cool whip
1 can apple pie filling
Slice cake in 1/2 and return remaining cake to freezer for future use. Take first 1/2 and slice into 6 even slices. Slice those slices again in 1/2 so that you will have equal size cakes. One for the top and one for the bottom equaling a total of 12. Place six slices on short pan and top with 1 1/2 tab. of pie filling. Top with remaining slice. Add 2 tab. of cool whip to the top of each slice. Then with remaining pie filling place 2 tsp. of pie filling on top. You can gauge pie filling can adding more to inside or top as you finish ensuring the whole can is used. Refrigerate for 30 minutes before eating.