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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 12 |
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From one of many recipe notebooks I've collected for years. Origin unknown. Ingredients:
2/3 cup walnuts, chopped |
1/2 cup sugar |
2 tablespoons flour |
3 tablespoons butter, melted |
1 (18 ounce) package butter recipe cake mix |
1/2 cup sour cream |
1/4 cup water |
3 eggs |
12 ounces raspberry pie filling |
Directions:
1. Heat oven to 350°F and grease and flour a 13x9-inch baking pan.
2. In a small bowl, combine 1/3 cup chopped walnuts, sugar, flour, and butter; set aside.
3. In large bowl, combine cake mix, sour cream, water, and eggs at low speed until moistened; beat 2 minutes at highest speed.
4. Spoon 3 cups batter into prepared pan, spread raspberry filling over batter.
5. Sprinkle remaining 1/3 cup walnuts evenly over raspberry filling; spread with remaining batter.
6. Bake at 350°F for 40-50 minutes or until toothpick inserted in center comes out clean.
7. Cool completely.
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