Apple Bottom Spice Cake

3-4 firm, red baking apples such as Jonathan (about 3 cups sliced)
1/2 cup raisins
1/2 cup water
1 package (3 ounces) vanilla cook and serve pudding and pie filling (not instant)
1 package (18.25 ounces) yellow cake mix (plus ingredients to make cake)
1/2 cup molasses
2 tablespoons Cinnamon
1/4 cup chopped walnuts
Powdered sugar
Thawed, frozen whipped topping or vanilla ice cream (optional)

Preheat oven to 375�F. Lightly spray rectangular pan with oil. Peel, core and slice apples. Cut into small pieces using a apple wedger. In large bowl, combine apples, raisins, water and pudding mix; mix well. Microwave on HIGH 4 minutes or until hot; mix well. Spread apple filling evenly over bottom of baker.

In bowl, prepare cake mix according to package directions; whisk in molasses and spice blend. Pour batter over apple filling, spreading evenly. Chop walnuts; sprinkle evenly over batter.

Bake 30-35 minutes or until cake tester inserted in center comes out clean. Remove to cooling rack. Let stand 10 minutes. Sprinkle top of cake with powdered sugar. Garnish with whipped topping or serve with a scoop of vanilla ice cream if desired.

Yield: 15 servings or 24 sample servings

Nutrients per serving: Calories 300, Total Fat 11 g, Saturated Fat 1.5 g, Cholesterol 45 mg, Carbohydrate 49 g, Protein 3 g, Sodium 280 mg, Fiber 1g

Cook's Tip: Pumpkin pie spice can be substituted for the Cinnamon Plus (TM) Spice Blend, if desired.

Source: Pampered Chef