Maple Apple Pecan Mini-bundts |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 12 |
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It's a perfect fall dessert, using apples, nuts, and maple syrup. Wonderful. Ingredients:
1 (18 1/2 ounce) box white cake mix (without pudding) |
1 (3 1/2 ounce) box instant vanilla pudding |
1 cup water |
3/4 cup vegetable oil |
4 eggs |
1 teaspoon cinnamon |
1 teaspoon vanilla |
1/2 teaspoon nutmeg |
1 1/2 cups peeled finely chopped apples |
1 cup chopped pecans |
1 cup pure maple syrup |
1/2 cup chopped pecans |
Directions:
1. In large mixer bowl, combine first eight ingredients.
2. Mix at low speed about 1 minute; beat at medium speed about 2 minutes.
3. Fold in apples and pecans.
4. Fill each hole in well-greased mini-bundt pans (12 capacity) with 1/2 cup batter.
5. Bake in a preheated 350 F oven until wooden pick inserted in center comes out clean (23 to 26 minutes).
6. Let cool in pan 10 minutes; invert onto cooling rack.
7. Prepare Maple Drizzle by combining 1 cup pure maple syrup and 1/2 cup chopped pecans in a small microwavable bowl.
8. Microwave on high until hot (30 to 45 seconds).
9. Poke holes in cakes with skewer or long tined fork; slowly pour drizzle over cakes.
10. Note: Because I didn't have mini-bundt pans, I made mine in large cupcake pans, using paper liners.
11. They baked in the same amount of time and made the same number.
12. I kept them in the pans while drizzling with the syrup, just to avoid wasting any of that good stuff.
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