- 1 package (18 1/4 ounces) spice cake mix
- 1 can (21 ounces) apple pie filling
- 3 eggs
- 3/4 cup fat-free sour cream
- 1/4 cup water
- 2 tablespoons canola oil
- 1 teaspoon almond extract
- 2 tablespoons brown sugar
- 1 1/2 teaspoons ground cinnamon
- For the Glaze:
- 2/3 cup confectioners' sugar
- 2 teaspoons fat-free milk
Set aside 1 tablespoon cake mix. Set aside 1 1/2 cups pie filling.
In a mixing bowl, combine eggs, sour cream, water, oil, extract and remaining cake mix and pie filling. Beat on medium speed for 2 minutes. Pour half into a 10-inch fluted tube pan coated with nonstick cooking spray.
Combine the brown sugar, cinnamon and reserved cake mix; sprinkle over batter. Spoon reserved pie filling over batter to within 3/4 inches of edges; top with remaining batter.
Bake at 350 degrees F for 40 to 45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
In a small bowl, combine glaze ingredients. Drizzle over cooled cake.
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Recipe reprinted by permission of Reiman Publications, LLC. &copy; 2002. All rights reserved.
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