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 |
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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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