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Butterscotch Apple Cake

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  Baking apples 2 Large
  Cinnamon candies 1⁄4 Cup (4 tbs) (Red Hot)
  Water 1 Cup (16 tbs)
  Butter/Margarine 1⁄2 Cup (8 tbs) (1 Stick)
  Firmly packed brown sugar 1 Cup (16 tbs)
  Maraschino cherries 8
  Chopped pecans 1⁄3 Cup (5.33 tbs)
  Yellow cake mix 18 1⁄4 Ounce (1 Package)
  Eggs 2 Small
  Whipped cream 1⁄4 Cup (4 tbs)

1. Core apples, but do not pare; cut each into 4 thick rings.
2. Combihe cinnamon candies and 1/2 cup water in a large skillet. Heat, stirring constantly, until candies melt; add apple rings. Simmer, turning once, 3 minutes; remove with a slotted spoon and drain on paper towels.
3. Melt butter or margarine in a 13 x 9 x 2 inch baking pan; stir in brown sugar. Place apple rings in two rows over sugar mixture; top each with a maraschino cherry; sprinkle pecans between apples.
4. Prepare cake mix with eggs and water, following label directions; pour evenly over apples in pan.
5. Bake in moderate oven (350°) 45 minutes, or until golden and top springs back when lightly pressed with fingertip. Cool in pan on a wire rack 10 minutes. Loosen around edges with a knife; invert onto a large serving plate. Let stand 5 minutes; carefully lift off pan,

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4886 Calories from Fat 1703

% Daily Value*

Total Fat 195 g299.5%

Saturated Fat 93.8 g469.2%

Trans Fat 0 g

Cholesterol 646.2 mg215.4%

Sodium 3463.4 mg144.3%

Total Carbohydrates 764 g254.6%

Dietary Fiber 22.1 g88.5%

Sugars 541.3 g

Protein 39 g78.9%

Vitamin A 67.5% Vitamin C 27.4%

Calcium 35.6% Iron 24.6%

*Based on a 2000 Calorie diet

Butterscotch Apple Cake Recipe