Directions:
- 1. Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups.
- 2. In medium bowl, stir muffin mix, pie filling and egg until blended (batter will be very moist). Divide batter among muffin cups.
- 3. Bake 28 to 30 minutes or until tops spring back when touched. Cool 5 minutes; carefully remove from pan to cooling rack. Cool completely, about 30 minutes. Serve each cake topped with dollop of whipped topping and a cherry.
- High Altitude (3500-6500 ft): Place paper baking cup in each of 18 regular-size muffin cups. Stir 2 tablespoons Gold Medal® all-purpose flour into dry muffin mix.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 57.18 Kcal (239 kJ) | ||
| Calories from fat | 20.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.32g | 4% | |
|---|---|---|---|
| Cholesterol | 19.15mg | 6% | |
| Sodium | 53.61mg | 2% | |
| Potassium | 25.75mg | 1% | |
| Total Carbs | 8.35g | 3% | |
| Sugars | 5.1g | 20% | |
| Dietary Fiber | 0.38g | 2% | |
| Protein | 1.02g | 2% | |
| Iron | 0.3mg | 1% | |
| Calcium | 5.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 117.11 Kcal (490 kJ) | ||
| Calories from fat | 42.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.75g | 4% | |
|---|---|---|---|
| Cholesterol | 39.23mg | 6% | |
| Sodium | 109.81mg | 2% | |
| Potassium | 52.75mg | 1% | |
| Total Carbs | 17.1g | 3% | |
| Sugars | 10.44g | 20% | |
| Dietary Fiber | 0.77g | 2% | |
| Protein | 2.09g | 2% | |
| Iron | 0.5mg | 1% | |
| Calcium | 10.8mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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