A fantastic hot sauce that will flavor almost anything, including sandwiches, marinades, veggie dishes, and more! After being boiled, jalapenos are combined with canola oil, salt, and pepper.
| Prep Time: | 20 mins |
| Cook Time: | 55 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 14 |
| Yield: | 1 10-inch Bundt cake |
Ingredients
- 2 cups peeled, chopped apples
- 1 ½ teaspoons ground cinnamon
- ½ cup brown sugar
- ½ teaspoon ground nutmeg
- 1 (15.25 ounce) package yellow cake mix
- 1 (3.4 ounce) package instant butterscotch pudding mix
- 1 cup sour cream
- ½ cup water
- ¼ cup vegetable oil
- 3 large eggs
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt® pan.
- Toss apples, cinnamon, brown sugar, and nutmeg together in a bowl.
- Combine cake mix, pudding mix, sour cream, water, vegetable oil, and eggs in a large mixing bowl. Mix on low speed with an electric mixer until completely blended, 1 to 2 minutes. Pour 2/3 of the batter into the prepared pan.
- Drain and discard any accumulated juices from the apple mixture. Scatter apples over the batter in the pan, then pour remaining batter over top. Smooth with a spatula to cover apples completely.
- Bake in the preheated oven until top is dry and springs back when touched firmly, 55 to 60 minutes.
- Remove from the oven and cool on a wire rack for 15 to 20 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely before serving.
Reviews
4.8.22 This turned out pretty well, plenty moist with juicy Granny Smith apples, just a little something missing, maybe some vanilla?? Only one change, and that was substituting a box of sugar-free butterscotch pudding (what I had on hand), but it was equivalent to the same number of servings. Thanks for sharing your recipe.