Jewish Apple Cake – a delicious recipe with apples, yellow cake, vanilla instant pudding, vegetable oil, milk, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees Fahrenheit.
2
Grease and flour a Bundt pan, I use Bakers Joy spray.
3
In a large bowl, mix cake mix, pudding mix, oil, milk, vanilla extract and eggs.
4
Mix thoroughly for 2 minutes or until well blended.
5
Pour 1/2 batter into Bundt pan.
6
Put 1/2 of the apples on top of the batter.
7
Sprinkle with 1/2 of the cinnamon sugar mixture.
8
Spoon the remaining batter on top of the apple-sugar mixture.
9
Put rest of apples on top of the batter and sprinkle the remaining cinnamon sugar mixture on top.
10
Bake@ 350 degrees Fahrenheit for one hour or until cake separates from side of pan.
11
Cool in pan for 15 minutes on wire rack.
12
Remove from pan.
13
Can dust with confectioners sugar.
608
kcal
Calories
42
g
Fat
35
g
Carbs
16
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 (20 ounce) can sliced apples, not apple pie filling, drained and cut into small pieces, 1 (18 ounce) package yellow cake mix, 1 (3 1/2 ounce) package vanilla instant pudding mix, 1/2 cup vegetable oil, and more.
Yes, Jewish Apple Cake 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.
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