Apr 012006
 
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I clipped this recipe from a local newspaper years ago but had never tried it. The ingredients sound a little weird but boy does it taste good. It’s just my kind of recipe. It tastes great frozen, chilled, room temp or warmed up. That means that I can eat it for breakfast, lunch or dinner. Next time I may try putting it in a glass pie dish or my Pampered Chef pie plate. Enjoy!
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Recipes

1

2

3

4

5

6

Servings

12

24

36

48

60

72

Ingredients
Yellow cake mix

1 box

2 boxes

3 boxes

4 boxes

5 boxes

6 boxes

Butter or margarine, softened

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.

Shredded coconut

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.

Apples, sliced and chopped

3 C.

6 C.

9 C.

12 C.

15 C.

18 C.

Sugar

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.

Cinnamon

1 t.

2 t.

1 T.

1 T. + 1 t.

1 T. + 2 t.

2 T.

Eggs

1

2

3

4

5

6

Sour cream

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.

Assembly Directions:
Preheat oven to 350 degrees. Mix the cake mix, butter or margarine, and shredded coconut in a mixing bowl. Press into a 9×13 pan and bake for 10 minutes. Remove from oven. In a separate mixing bowl, mix apples, sugar and cinnamon. Spread apple mixture on top of partially baked crust. In a mixing bowl mix the egg and sour cream. Spread over the apple mixture. Bake the cake for 30 minutes.

Freezing Directions:
Cool. The cake can be frozen whole or cut into bars. Place in a freezer container or gallon freezer bag. Seal, label and freeze.

Serving Directions:
Thaw and enjoy!

Comments:
These are yummy!

Nutritional Info:
Per Serving: 363 Calories; 18g Fat (44.3% calories from fat); 3g Protein; 48g Carbohydrate; 2g Dietary Fiber; 25mg Cholesterol; 388mg Sodium.
Exchanges: 1/2 Fruit; 3-1/2 Fat; 3 Other Carbohydrates.

Nanci Slagle

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