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Fresh Apple Easter Cake

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Makes 16 servings

  • 1/2 cup walnuts, chopped
  • 1 (18-ounce) package spice cake mix
  • 1 (4-serving size) package instant butterscotch or vanilla pudding and pie filling
  • 4 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup cold water
  • 3 medium Washington Apples (Braeburn or Granny Smith) peeled, cored and coarsely chopped
  • 1 cup golden raisins, optional
  • Powdered sugar

    1. Sprinkle walnuts in bottom of greased and floured 10-inch tube pan or 12-cup fluted tube pan; set aside.
    2. Mix cake mix, pudding mix, eggs, oil and water in large bowl with mixer at medium speed for 3 minutes or until well blended. Stir in apples and raisins if desired. Pour batter into prepared pan.
    3. Bake at 325°F for 55 to 65 minutes or until tooth-pick inserted in center comes out clean. Cool in pan for 15 minutes; invert onto rack and cool completely. Sprinkle with powdered sugar before serving.

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