 |
Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 14 |
|
This moist spice cake from Sandra Castillo of Sun Prairie, Wisconsin is low in fat but full of flavor! Apple pie filling is my secret ingredient, she writes. For a fun variation, try it with a chocolate cake mix and cherry pie filling...or yellow cake mix and peach filling. Ingredients:
1 package spice cake mix (regular size) |
1 can (21 ounces) 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 |
glaze: |
2/3 cup confectioners' sugar |
2 teaspoons fat-free milk |
Directions:
1. Set aside 1 tablespoon cake mix. Set aside 1-1/2 cups pie filling. In a large bowl, combine the eggs, sour cream, water, oil, extract and remaining cake mix and pie filling; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour half into a 10-in. fluted tube pan coated with cooking spray.
2. In a small bowl, combine the brown sugar, cinnamon and reserved cake mix; sprinkle over batter. Spoon reserved pie filling over batter to within 3/4 in. of edges; top with remaining batter.
3. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
4. In a small bowl, combine glaze ingredients. drizzle over cooled cake. Yield: 14 servings.
|
|