Before an extensive surgery on my hand I decided to make a snack cake, not dessert, to have on hand. This recipe sounded perfect so I altered it to be gluten free and made it yesterday. It is really good and will work great for a snack or dessert with the caramel topping.
It was very good and Honey and I loved having a treat for breakfast or snack.
With no added sugar or butter this also is a healthier treat.
1 box gluten free yellow cake mix
3.4oz box instant white chocolate pudding
1 cup water
1 cup applesauce
3 apples, peeled and diced small
1/2 cup caramel ice cream topping
Preheat oven to 350 degrees and grease bundt pan, set to the side.
In a large bowl, combine dry cake mix and dry pudding mix.
Add water, eggs and applesauce. Beat with electric mixer until combined well.
Bake for 55 - 60 minutes. Remove from oven and let cool completely.
Invert onto a cake place and drizzle with caramel or add caramel to each piece before serving.
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