Show off October's best apples in this creamy, elegant take on a comforting cake
4 red and/or green apples, divided
1 (14 oz.) box gingerbread cake mix
1 1/4 cups apple juice, warm
1 lemon,_ zested, juiced and divided _
2 (3 oz.) boxes** vanilla instant pudding mix **
1 Tbs. chopped crystallized ginger
1/4 tsp. ground cinnamon
2 cups milk
1 (16 oz.) container frozen whipped topping, thawed
2. In bowl, blend next 4 ingredients; fold in whipped topping. Halve and thinly slice 1 apple; toss with lemon juice. Peel, core and chop 2 apples; microwave 4 min. Let cool.
3. Cut cake into 2 layers; place 1 in clean springform pan. Line sides with apple slices. Fill with cooked apples and pudding mixture. Add cake layer. Chill 4 hrs. Garnish with cream and apples, if desired.
Active time: 15 min.
Total time: 55 min., plus chilling and cooling time
Per serving: Cal. 343 Pro. 4g Carb. 61g Fiber 1g Sug. 42g
Chol. 3mg Sod. 485mg Total fat: 39g Sat. 6g Trans. 0g
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