Ingredients: |
Ingredients: (I used 13 x 9 pan)
l/3 cup butter 3/4 cup packed brown sugar *** divided 2 tsp ground cinnamon *** divided 1 Granny Smith apple, peeled, finely chopped 1/2 cup chopped walnuts, *** divided 1 pkg (2 layer size) yellow cake mix 1 pkg (3.4 oz) JELLO vanilla flavor instant pudding 1 l/3 cups water 1/3 cup oil 3 eggs 4 oz (1/2 of 8 oz pkg) Philadelphia cream cheese, softened 3 Tabl. milk 2 cups thawed COOL WHIP
*** you will need to read instructions carefully since they use part of the ingredients in one step and part in another.
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Directions: |
Directions:Heat oven to 350º If using 9 " round cake pans, line with parchment paper and spray with cooking spray. I used 13x9 and sprayed pan, but did not line.
Microwave butter, 1/2 cup sugar and l/2 tsp. cinnamon in microwaveable bowl on high for 2 min; stir until blended. Pour into prepared pan(s); spread evenly to cover bottoms. Top with apples. Reserve 1 Tabl. nuts; sprinkle remaining nuts over apples.
Beat cake mix, dry pudding mix, water, oil, eggs and 1 tsp of remaining cinnamon with mixer until blended; pour over nuts in pan(s)
Bake 28 min. or until toothpick inserted in centers comes out clean. Cool cake(s) in pan(s) 10 min. Loosen cakes from sides of pans with knife; invert onto wire racks. Gently remove pans and parchment. Cool completely. (With 13 x 9, only cool the cake completely. Cover to keep moist).
Beat cream cheese, milk, remaining sugar and cinnamon in medium bowl with mixer until light and fluffy. Gently stir in COOL WHIP.
Stack cake layers, crumble sides up on plate spreading half the cream cheese mixture between layers. Spread remaining cream cheese mix on top of cake; sprinkle with reserved nuts. (For 13 x 9, spread all the cream cheese mixture on top and sprinkle with nuts).
For lighter variation: use Neufchatel Cheese (l/3 less fat) and Cool Whip Lite.
Keep cake refrigerated and covered. |