So I wanted to make an apple cake but not from scratch so I used my regular cake recipe (yellow cake mix, 4 eggs, oil, 1 package of instant pudding) but instead of water or milk I used apple juice and 2 cups of chopped Gala apples. The cake baked beautifully and smelled incredible. Unfortunately, it fell a little below the cake pan line which was a disappointment. I decided to slice it open and it tasted delicious. I ended up crumbling it up with some chopped pecans and added 2 tbls. of dry creamer (vanilla caramel) dipped the balls in white chocolate and made the most incredible cake truffles.
I want to try this cake again but how can I avoid the cake falling? Should I add some flour? Baking powder?
Please help, I want to make this recipe work with a cake mix and would appreciate your input.
Maybe you should try again, and this time use water.. See if maybe it has something to do with the apple juice.. Good Luck.. sounds yummy!!!
I think I would agree with you, the cake WAS a little too moist. What do you think about leaving out one of the eggs, no pudding and 1/2 the apples? Please advise.
I want to thank everyone for your great suggestions and let you know what the outcome was. This is the recipe I used: 1 yellow cake mix, 3 eggs, milk instead of water, applesauce instead of oil, 1/2 C shredded apples with the juice squeezed out. I made half the recipe into cupcakes and the other half in an 8"pan because I wanted cupcakes but also wanted to see how the cake baked in the pan would turn out as well. SUCCESS 
The cupcakes didn't rise up as high as they usually do (they went right to the rim of the paper, and the cake rose nicely and did not sink back. The taste is yummy! Will be icing them with a caramel cinnamon buttercream, come on over for a taste!
Thanks again to everyone for all your suggestions, this is what CC is all about...learning from each other.
I know sometimes when I make brownies I use applesauce instead of the oil for a low fat recipe.
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