Apple Pecan Cake
2 packages Krusteaz Cinnamon Crumb Cake Mix (2 pouches each, cake mix and cinnamon topping)
1 cup sour cream
1 cup water
1 ½ cups diced and peel apples (about 2 medium)
1 ½ cups chopped pecans, divided
- // Preheat oven to 350°F. Prepare 10-inch tube pan with removable bottom or angel food cake pan by generously greasing or coating with non-stick cooking spray.
- // Place 2 pouches Krusteaz Cinnamon Crumb Cake Mix, eggs, sour cream and water in large bowl. Stir until moistened. Fold in chopped apples. Spoon half of batter into prepared pan. Sprinkle with 1 pouch cinnamon topping and 3/4 cup pecans. Spoon remaining batter over cinnamon and pecan layer. Sprinkle with second pouch of cinnamon topping and remaining nuts.
- // Bake 60-70 minutes or until toothpick inserted into center comes out clean. Cool 15-20 minutes and remove from pan.
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