Gingerbread Cake Blossom Recipe

Name: Gingerbread Cake Blossom
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14 oz) box Gingerbread cake mix; 4 None Pink Lady apples, peeled, cored, 1 chopped, 1 halved and sliced, 2 halved, all tossed with lemon juice to prevent oxidation; 1 None lemon, zested and juiced; 2 (3 oz) boxes instant vanilla pudding; 1 tbsp chopped crystallized ginger; 1/4 tsp ground cinnamon; 2 cups milk; 1 (16 oz) container Cool Whip, thawed, a little reserved for garnish; None None green and red apple wedges, for garnish; None None fresh mint, for garnish

Servings: persons

1 (14 oz) box Gingerbread cake mix
4 None Pink Lady apples, peeled, cored, 1 chopped, 1 halved and sliced, 2 halved, all tossed with lemon juice to prevent oxidation
1 None lemon, zested and juiced
2 (3 oz) boxes instant vanilla pudding
1 tbsp chopped crystallized ginger
1/4 tsp ground cinnamon
2 cups milk
1 (16 oz) container Cool Whip, thawed, a little reserved for garnish
None None green and red apple wedges, for garnish
None None fresh mint, for garnish

1
Preheat oven to 350u00b0F. Grease a 9 inch springform pan.
2
Prepare cake mix according to package instructions. Stir in 1 chopped apple and 1 tbsp lemon zest. Transfer to prepared pan and bake for 35 mins, or until a skewer inserted in the center comes out clean. Let cool completely then cut into 2 layers.
3
Combine pudding mix, ginger, cinnamon and milk. Fold in Cool Whip. Set aside.
4
Place halved apples in a microwave-safe dish. Partially cover then microwave for 4 mins.
5
Place 1 cake layer in an 8 inch springform pan. Arrange apple halves over cake. Line sides of pan with apple slices. Top with pudding mixture then remaining cake layer. Cover with plastic wrap and chill overnight. Garnish with reserved Cool Whip, apple wedges and mint.

302

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (14 oz) box Gingerbread cake mix, 4 None Pink Lady apples, peeled, cored, 1 chopped, 1 halved and sliced, 2 halved, all tossed with lemon juice to prevent oxidation, 1 None lemon, zested and juiced, 2 (3 oz) boxes instant vanilla pudding, and more.

Yes, Gingerbread Cake Blossom falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gingerbread Cake Blossom

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