Ingredients:
Cake...
1 (18.25-ounce) box spice cake mix
1 1/4 c. cinnamon applesauce
3 eggs
1/3 c. vegetable oil
Fruit filling...
1 (21-ounce) can apple pie filling
1 T. butter
1 tsp. ground cinnamon
Additional layer on top of fruit filling...
1/2 c. chopped walnuts
Pudding...
3 c. cold milk
1 large box instant vanilla pudding mix
1 envelope whipped topping mix
6 tsp. cinnamon
Topping...
1 (12-ounce) carton frozen whipped topping, thawed
Final Topping...
1/4 c. English toffee bits or almond brickle chips
Directions:
Combine dry cake mix, applesauce, eggs and oil, mix on
medium speed of electric mixer for 2 minutes. Pour cake batter into a greased 13x9-inch baking pan. Bake at 350 degrees
for 35-40 minutes or until a wooden pick inserted near the center comes out clean. Cool on a wire rack.
In a saucepan, cook pie filling, butter and cinnamon until butter is
melted, stir until well blended. Cool. In a mixing bowl, combine milk, pudding mix, topping mix and remaining cinnamon. Beat on high until thickened, about 5 minutes. Let stand 5 minutes.
Spread a third of the thawed whipped topping in a 6-quart clear glass
trifle bowl. Cut cake into cubes, place half over topping. Top with half of the fruit mixture, walnuts and pudding mixture. Repeat layers, ending with remaining topping mixture. Sprinkle with toffee bits. Cover and chill for at least 2 hours.
Makes 20 to 24 servings.
* * *
Recipe edited for clarification by Michelle
Jones.
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