All-American Apple Cake
#640  -  $7.95

 

 

Lori Cheek's Zucchini Cake

Follow directions for the apple cake - BUT substitute 4 cups of shredded fresh zucchini for the apples!

Lori said she used zucchini that she had frozen last summer and it was really delicious in the cake! She was a "little worried that the batter looked too thin - but the cake was wonderful!"

 

Banana Cake

1 box All-American Apple Cake

1 cup vegetable oil

3 eggs

3 to 4 chopped fresh bananas

½ to 1 cup chopped pecans, optional

  • Preheat oven to 350

  • In large mixing bowl, combine all ingredients

  • Pour mixture into well-buttered 9 x 13 inch pan, and bake for about 50 minutes

  • Optional: Dust top while it’s hot with confectioners sugar or “ice” with Toffee Crunch Cheese Cake Ball.


Patriotic Pumpkin Cake

1 box All-American Apple Cake

1 cup vegetable oil

3 eggs

1 can pumpkin (16 oz)

  • Preheat oven to 350

  • In large mixing bowl, combine all ingredients, mix well by hand and pour into well-buttered 9x13 inch pan or bundt pan

  • Bake at 350 degrees for about 50 minutes

  • Serve plain or ice with Toffee Crunch Cheese Cake Ball


Pumpkin Nut Muffins

1 box All-American Apple Cake

1 cup vegetable oil

3 eggs

1/2 to 1 cup chopped pecans, walnuts or almonds

1 can pumpkin (16 oz)

  • Preheat oven to 350. In large mixing bowl, combine all ingredients, mix well by hand. 

  • Pour mixture into sprayed muffin pans.

  • Bake at 350 degrees for between 10 and 20 minutes, depending on the size of your muffin pans.

  • Variation: Bake this mixture in small loaf pans.

Pumpkin Roll
        
         1 box
All-American Apple Cake
         1 small can of pumpkin
         3 eggs
         1 cup oil
         1 box
Toffee Crunch Cheese Cake Ball
         1/2 lb. butter
         1 lb. cream cheese

     

·        For Filling: Follow directions on Toffee box and prepare both Cheese Cake Ball mixes. Keep at room temperature

·        Follow directions on Apple Cake box using pumpkin.

·        Line 3 cookie sheets (with sides) with parchment or waxed paper.

·        Spray sheets with Pam and dust with flour.

·        Divide cake mixture onto pans spreading evenly.

·        Bake at 350 degrees for 12 to 15 minutes.

·        Turn each cake onto a dish towel sprinkled with powdered sugar.

·        Roll up immediately to shape, then unroll cake, spread with the Toffee filling, roll back up, wrap in plastic wrap and refrigerate or freeze until ready to eat (or give.)

Note: Be patient with this recipe – the first one you roll might not be perfect – but practice makes perfect and it tastes so good – who cares what that first trial roll looks like? Enjoy it!

Or:

Use fresh apples, canned apples or applesauce!

Instead of apples – add chopped pears, pineapple (chunks or crushed)

Add chopped nuts, raisins, or dried cranberries

 

 


All-American Apple Cake is very versatile, stays wonderfully moist, and freezes perfectly!