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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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I THINK this is from an early edition of Light&Tasty -but my copied page is faded. There are many possible variations, made the same way - such as yellow cake mix and peach pie filling, or chocolate cake mix with cherry pie filling - which I have not tried, since I LOVE the apple/spice. In preparing the bundt pan, I always use Baker's Joy spray (with flour) or Pam For Baking, and never have a problem with release. It is very easy, and packable in lunches. Ingredients:
18 1/4 ounces spice cake mix |
1 (21 ounce) can apple pie filling |
3 eggs |
3/4 cup fat free sour cream |
1/4 cup water |
2 tablespoons canola oil |
1 teaspoon almond extract |
2 tablespoons brown sugar |
1 1/2 teaspoons ground cinnamon |
2/3 cup confectioners' sugar |
2 teaspoons low-fat milk |
Directions:
1. Set aside 1 Tblsp. cake mix.
2. Set aside 1-1/2 cups pie filling.
3. In mixing bowl, combine eggs, sour cream, water, oil, extract, remaining cake mix, and remaining pie filling.
4. Beat on med. speed for 2 minutes.
5. Pour 1/2 batter into 10 inch bundt pan, coated with non-stick cooking spray.
6. Combine brown sugar, cinnamon, and reserved cake mix.
7. Sprinkle over batter.
8. Spoon reserved pie filling over batter, to within 3/4 of edges.
9. Top with remaining batter.
10. Bake at 350 degrees for 40-45 minutes, until toothpick inserted near center comes out clesn.
11. Cool in pan 10 minutes before removing from pan to wire rack.
12. Turn cake upright, on rack.
13. In a small bowl, combine glaze ingredients.
14. Drizzle over cooled cake, on plate from which it is to be served.
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