Muffin Glory Cake

Warm coffee cake is complimented with a sweet drizzled glaze. Apples, carrots and pineapple make glorious additions to an easy muffin mix recipe.

Yield: 9 servings

Ingredients

1 box Betty Crocker cinnamon streusel muffin mix
1/2 cup chopped peeled apple
1/2 cup shredded carrot
1/2 cup chopped walnuts
1/2 cup flaked coconut
1/4 cup vegetable oil
2 eggs
1 (8 ounce) can crushed pineapple in juice, undrained
1/2 cup powdered sugar
1 to 2 teaspoons water

Instructions

Heat oven to 400 degrees F. Grease bottom only of an 8 inch square pan with shortening or cooking spray.
In a medium bowl, stir together Muffin Mix, apple, carrot, walnuts and coconut.
In a small bowl, stir together oil, eggs and pineapple; stir into muffin mixture. Spread in pan.
Sprinkle with Streusel (from Muffin Mix).
Bake for 38 to 42 minutes or until a wooden pick inserted in center comes out clean.
Let cool for 15 minutes.
In a small bowl, mix powdered sugar and enough of the 1 to 2 teaspoons water until smooth and thin enough to drizzle. Drizzle over warm cake.

Notes

High Altitude (3500-6500 ft): Add 2 tablespoons Gold Medal all-purpose flour to dry muffin mix. Bake 42 to 46 minutes.

Nutrition

Per serving: Calories 390 (Calories from Fat 160); Total Fat 18g (Saturated Fat 4 1/2g, Trans Fat 1 1/2g); Cholesterol 45mg; Sodium 320mg; Total Carbohydrate 52g (Dietary Fiber 2g, Sugars 34g); Protein 5g Percent Daily Value*: Vitamin A 15%; Vitamin C 2%; Calcium 4%; Iron 8%

Exchanges: 1 1/2 Starch; 2 Other Carbohydrate; 0 Vegetable; 3 1/2 Fat Carbohydrate Choices: 3 1/2

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution