For the Cake:
– 1 cake mix Spiced cake mix
– 1 Cup water
– ½ Cup canola oil
– 3 large eggs
For the Icing:
– 1 Cup unsalted sweet cream butter softened
– 2 ½ Cup powdered sugar
– 1 teaspoon vanilla extract
– 1 tablespoon ground cinnamon
– 3-5 tablespoons heavy whipping cream
– For the Toppings:
– 1 8 ounces Apple pie filling
– 17 ounces salted caramel sauce
Place trivet inside the instant pot.Cover the top of the springform pan with a paper towel and foil.Place the springform pan into the instant pot and close the lid and cook.
Remove the cake and let cool for 10 minutes before removing from the pan.Place cake onto the cake board.Using a cake leveler, cut the dome off and slice the cake in half.
Using a standing mixer, beat all ingredients for the frosting together until combined, smooth and stiff with peaks.Scoop 1 up of frosting into the piping bag and set aside!
Using the bottom layer of the cake, scoop1 C of frosting onto the layer and smooth evenly.Place the second layer on top and frost the entire cake. Using the piping bag, pipe dollops along the edge of the cake.