Friday, October 11, 2013

Muffin Glory Cake

(originally made 12/26/2006)

I made this last week for a teachers breakfast meeting, it went like wildfire :) Very easy, I doubled it and made it in a 13x9 pan.

Muffin Glory Cake


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 box Betty Crocker® cinnamon streusel muffin mix
1/2 cup chopped peeled apple
1/2 cup shredded carrot
1/2 cup chopped walnuts (I omitted)
1/2 cup flaked coconut
1/4 cup vegetable oil (I used canola)
2 eggs
1 can crushed pineapple in juice -- (8 oz) undrained
1/2 cup powdered sugar
1 teaspoon water -- (1 to 2)

1.Heat oven to 400°F. Grease bottom only of 8-inch square pan with shortening or cooking spray. In medium bowl, stir together Muffin Mix, apple, carrot, walnuts and coconut. In small bowl, stir together oil, eggs and pineapple; stir into muffin mixture. Spread in pan. Sprinkle with Streusel (from Muffin Mix).

2.Bake 38 to 42 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.

3.In small bowl, mix powdered sugar and enough of the 1 to 2 teaspoons water until smooth and thin enough to drizzle. Drizzle over warm cake.

Source:
www.bettycrocker.com

NOTES : Nutrition Information:
1 Serving: Calories 390 Total Fat 18g Dietary Fiber 2g

No comments:

Post a Comment