Bake a gorgeous Washington Apple Cake that's worthy of a presidential dessert. It's got yellow cake mix, vanilla flavor instant pudding, cinnamon, a pound of apples and more. This moist Washington Apple Cake is served with sweet sour cream icing.
1/2 cup plus 2 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream, divided
1 lb. Granny Smith apples (about 3), peeled, coarsely chopped
3/4 cup powdered sugar
1 tsp. water
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Let's Make It
Heat oven to 350ºF.
Beat first 6 ingredients and 1/2 cup sour cream in large bowl with mixer until blended. Stir in apples.
Pour into greased and floured 10-inch tube pan or 12-cup fluted tube pan.
Bake 1 hour to 1 hour 5 min. or until toothpick inserted near center comes out clean. Cool cake in pan 15 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
Whisk sugar, 1 tsp. water and remaining sour cream until blended; drizzle over cake. Let stand until glaze is firm.
Use 1 pkg. (3.4 oz.) JELL-O SIMPLY GOOD Vanilla Bean Flavor Pudding.
Prepare recipe as directed, using 1 pkg. (1 oz.) JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding, 4 egg whites, and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Garnish glazed cake with additional ground cinnamon.
This moist cake can instead be baked in a 13x9-inch pan. Reduce the baking time to 38 to 40 min. or until toothpick inserted in center comes out clean.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 37g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.