1 cn (20-oz) apple pie filling
1/4 c Chopped walnuts or pecans
1 pk (18.25-oz) yellow cake mix
-plus ingredients to prepare
-cake as directed on box
1 ct (8-oz) cool whip
Preheat oven as directed for cake mix. Grease and flour a 9″ x 13″ pan.
Pour apple pie filling in bottom of pan; sprinkle with nuts. Prepare cake
mix as directed on box. Pour cake batter directly over pie filling. Bake
cake; test for doneness. It may take a little longer to bake with the pie
filling on the bottom. Leave cake in pan; cool. Frost cooled cake with
Cool Whip. Refrigerate.
Note: blueberry, pineapple or cherry pie filling may be substituted for
the apple filling.
From a book of my mother’s (Judy Hosey) titled Senator Richard Matsuura’s
Favorite Recipes, mostly Japanese and Hawaiian. Downloaded from Glen’s MM
Recipe Archive,
Yields
16 Servings