(by Shirley McNevich)
1 box Duncan Hines yellow cake mix
1 cup Breakstone's sour cream
1/2 cup canola oil
1 - 3oz. box Jell-O vanilla INSTANT pudding
4 eggs
Filling: 2 cups thinly sliced baking apples (peeled before slicing); 3/4 cup white sugar; 1/2 cup chopped nuts; 1 tsp. cinnamon
In a mixer add cake mix, sour cream, canola oil, pudding mix, and eggs--beat until mixed, then beat on medium speed for 3 minutes. Pour half of the batter into a greased bundt cake pan. In a bowl add apple slices, 1/2 cup of white sugar, 1/4 cup of chopped nuts and cinnamon--stir to mix. Spread the apple mixture over the cake batter in the pan. Pour remaining batter over the apple mixture. Sprinkle 1/4 cup white sugar and 1/4 cup chopped nuts over the top of the batter. Bake at 350 degrees for 45-50 minutes. Cool for 20 minutes, then invert it on to a cake plate. Once completely cooled, sprinkle powdered sugar over the top if you wish.
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