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Swirled Apple Sour Cream Cake

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  • Prep 20 min
  • Total 2 hr 0 min
  • Servings 12
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Add grated apples, sour cream and cinnamon swirl filling to Betty Crocker™ Super Moist™ yellow cake mix for a delightfully moist and tasty Swirled Apple Sour Cream Cake.
By Inspired Taste
Updated Aug 21, 2012
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Cinnamon Swirl Filling

  • 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

Garnish, if desired

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Walnuts or almonds can be substituted for the pecans, and pears or peaches for the apples.
  • tip 2
    When measuring sour cream, use a measuring cup for dry ingredients.


Nutrition Facts are not available for this recipe
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