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Winter Fruit and Nut Cake

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  • Prep 20 min
  • Total 2 hr 30 min
  • Servings 15
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Applesauce, dates and cranberries add sweetness while pecans give crunch in a dessert that starts with a convenient cake mix.
By Betty Crocker Kitchens
Updated Aug 17, 2011
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Ingredients

Cake

Topping

  • 1/3 cup butter or margarine, melted
  • 3/4 cup packed brown sugar
  • 3/4 cup chopped pecans
  • 3 tablespoons milk

Steps

  • 1
    Heat oven to 375°F (350°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan. In medium bowl, toss dates, cranberries and 1/2 cup pecans with 1/4 cup cake mix. In large bowl, beat remaining cake mix, pumpkin pie spice, water, oil, eggs and applesauce with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Stir in date mixture. Spread in pan.
  • 2
    Bake 34 to 39 minutes (37 to 43 minutes for dark or nonstick) or until toothpick inserted in center comes out clean. Meanwhile, in small bowl, mix butter, brown sugar, 3/4 cup pecans and the milk. Spread over top of warm cake.
  • 3
    Set oven control to broil. Broil cake with top 4 inches from heat about 1 minute or until bubbly. (Watch carefully to prevent burning.) Cool completely, about 1 1/2 hours. Store loosely covered.

Tips from the Betty Crocker Kitchens

  • tip 1
    Instead of the pumpkin pie spice, you can substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/4 teaspoon ground nutmeg.
  • tip 2
    For a special treat, top each serving with a dollop of whipped cream.

Nutrition

Nutrition Facts are not available for this recipe
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