Swirled Apple Sour Cream Cake

 

1

box Betty Crocker® SuperMoist® yellow cake mix

1 1/4

cups water

3/4

cup sour cream

1/4

cup butter, melted

3

eggs

2

small apples, peeled, grated and squeezed dry

1

medium apple, chopped

1/2

cup packed brown sugar

1/3

cup chopped pecans

1

tablespoon unsweetened baking cocoa

2

teaspoons ground cinnamon

1

teaspoon grated lemon peel

1

tablespoon lemon juice

Whipped cream topping (from aerosol can) or frozen (thawed) whipped topping

Caramel topping

• 1 Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• 2 In large bowl, beat cake mix, water, sour cream, melted butter and eggs with electric mixer on medium speed 2 minutes. Stir in grated apples.
• 3 In medium bowl, stir together all filling ingredients.
• 4 Pour half of the cake batter into pan; sprinkle evenly with filling. Top with remaining batter. With knife, cut through batter several times to swirl filling.
• 5 Bake 28 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack. Garnish individual pieces with whipped cream and caramel topping.