Snack cakes with the time-honored flavor of apple spice cake— You bet! Filled with thick apple spice filling, the crowning glory of these sweet Spool Cakes is the apple juice and confectioners' sugar glaze.
Preheat oven to 325°F. Prepare Spool Cakes Pan with vegetable pan spray.
For the cakes: In medium bowl, combine cake mix, apple juice, oil and eggs. Beat on low speed for 30 seconds. Stop mixer, scrape down bottom and sides of bowl. Beat on medium speed for 2 minutes. Fill Spool Cakes Pan cavities 1/2 full with batter.
Bake 14-16 minutes or until toothpick inserted comes out clean. Cool in pan on cooling grid 5 minutes. Remove from pan; cool completely.
For the filling: In large bowl, beat butter and sugar with electric mixer until well combined, scraping down bottom and sides of bowl as necessary. Add juice, cinnamon and nutmeg; beat until light and fluffy. Cut a small 3/4 in. hole in top of each cake, being careful not to cut all the way to the bottom. Spoon or pipe filling into cakes. Position cakes on a cooling grid set on a cookie sheet. Freeze for 15-20 minutes.
For the glaze: In medium bowl, whisk confectioners' sugar and apple juice until completely smooth. Dip tops of chilled cakes in glaze, letting excess run off. Glaze will set in 10-15 minutes.