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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This recipe is taken from the First for Women Magazine, October 2011 Issue... I could not find it online, but wanted to save it in my recipes. Per serving: Cal. 343 Pro. 4g Carb. 61g Fiber 1g Sug. 42g Chol. 3mg Sod. 485mg Total fat: 39g Sat. 6g Trans. 0g Ingredients:
4 red apples or 4 green apples, divided |
1 (14 ounce) box gingerbread cake mix |
1 1/4 cups apple juice, warm |
1 lemon, zested, juiced and divided |
2 (3 ounce) boxes vanilla instant pudding mix |
1 tablespoon crystallized ginger, chopped |
1/4 teaspoon ground cinnamon |
2 cups milk |
1 (16 ounce) container frozen whipped topping, thawed |
Directions:
1. 1. Heat oven to 350 degrees Fahrenheit. Core and chop 1 apple. Prepare cake mix according to directions, using apple juice instead of water. Add chopped apple and 1 Tbs. lemon zest, pour into greased 9 springform pan. Bake 35 minute or until done. Let cool in pan 15 min.; invert onto rack. Let cool.
2. 2. In bowl, blend next 4 ingredients, fold in whipped topping. Halve and thinly slice 1 apple; toss with lemon juice. Peel, core and chop 2 apples; microwave 4 minute Let cool.
3. 3. Cut cake into 2 layers; place 1 in clean springform pan. Line sides with apple slices. Fill with cooked apples and pudding mixture. Add cake layer. Chill 4 hours/ Garnish with cream and apples if desired.
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