A spice cake mix and canned apple pie filling mean this Apple Bottom-Sour Cream Spice Cake can be ready for the oven in just 10 minutes.
What do I need ?
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (2-layer size) spice cake mix
1 cup water
1/3 cup oil
1 can (540 mL) apple pie filling
2 cups light sour cream
1/4 cup packed brown sugar
1/2 tsp. ground cinnamon
1 cup chopped pecans, toasted
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How do I make it ?
Heat oven to 350°F.
Beat eggs, cake mix, water and oil in large bowl with mixer until blended. Stir in pie filling.
Pour into 13x9-inch pan sprayed with cooking spray.
Bake 45 min. or until toothpick inserted in centre comes out clean. Cool 20 min.
Mix sour cream, sugar and cinnamon until blended. Use handle of wooden spoon to poke deep holes in cake at 1-inch intervals. Pour sour cream mixture over cake; sprinkle with nuts.
Kraft Kitchen Tips!
Store leftover cake in tightly covered container in refrigerator.
For added flavour, toss the warm toasted nuts with 1 tsp. cinnamon sugar before sprinkling over cake.
Calories From Fat
% Daily Value
Fat 14 g
Saturated fat 3 g
Cholesterol 40 mg
Sodium 280 mg
Carbohydrate 43 g
Fibre 1 g
Sugars 27 g
Protein 4 g
16 servings, 1 piece (123 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.