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Prep 15 mins
Cook 50 mins
This recipe is modified from one published in the Cedar Rapids Gazette back in the early 1990's. Like all "Cake-Mix" cakes, it is a breeze to prepare, but it looks and tastes like you labored in the kitchen for hours! It is lovely topped with either vanilla or cinnamon icing and goes great with a fresh cup of coffee. It also keeps very well.
- Preheat oven to 350 and grease a Bundt pan with shortening.
- Peel, core, quarter and slice the apples very thinly.
- Set aside.
- Combine all the other ingredients in a large mixing bowl and beat with electric mixer set to"low" for 30 seconds.
- Turn the mixer up to"high" and beat cake batter for another 2 minutes.
- Pour half the batter into the Bundt pan and spread evenly around the bottom.
- Layer apple slices evenly all over the batter, then gently spread the rest of the batter on top of the apple slices.
- Spread this layer of batter evenly so that it"seals" the apples inside the cake.
- Bake at 350 for 50 minutes.
- Cool on wire rack.
This cake was excellent and easy to make as well. Had company for dinner and everyone enjoyed it, all went home with the recipe. Thanks!
Very easy and very good. This cake keeps forever and is great for those who don't like a super sweet cake. Was wonderful without icing. I made it with White Cran Apple Juice instead of Orange juice. The white cran apple juice tastes like granny smith apples so it just inhanced the flavor. I also used pinapple cake mix instead of yellow cake mix, i think it made it less sweet.