Post by barb43 on Mar 24, 2019 21:01:08 GMT
Muffin Glory Cake
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 can (8 oz) crushed pineapple in juice, undrained
1/2 cup powdered sugar
1 to 2 teaspoons water
Instructions:
Heat oven to 400°F. Grease bottom only of 8-inch square pan with shortening or cooking spray.
In medium bowl, stir together Muffin Mix, apple, carrot, walnuts and coconut. In small bowl, stir together oil, eggs and pineapple; stir into muffin mixture.
Spread in pan. Sprinkle with Streusel (from Muffin Mix).
Bake 38 to 42 minutes, or until toothpick inserted in center comes out clean. Cool 15 minutes.
In 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.
Serves 9
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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 can (8 oz) crushed pineapple in juice, undrained
1/2 cup powdered sugar
1 to 2 teaspoons water
Instructions:
Heat oven to 400°F. Grease bottom only of 8-inch square pan with shortening or cooking spray.
In medium bowl, stir together Muffin Mix, apple, carrot, walnuts and coconut. In small bowl, stir together oil, eggs and pineapple; stir into muffin mixture.
Spread in pan. Sprinkle with Streusel (from Muffin Mix).
Bake 38 to 42 minutes, or until toothpick inserted in center comes out clean. Cool 15 minutes.
In 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.
Serves 9
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My Version
Yes, this is a Betty Crocker recipe. I made changes based on mix available at the store, what I had on hand at home, and our preferences. This is a fairly versatile recipe - and it's very easy to make! 
Ingredients:
1 box Krusteaz Crumb Cake and Muffin Mix
1 3.9 oz Mott's Applesauce (unsweetened & non-GMO) <-- this was a single-serve out of a multi-pack
1/2 cup shredded carrot <-- I had a bag of matchstick carrots in the fridge so cut up handfuls into smaller pieces
1/2 cup chopped pecans <--we don't care for walnuts, and I had pecans onhand)
1/2 cup flaked coconut
1/4 cup extra virgin coconut oil
2 large eggs
1 can (8 oz) crushed pineapple in juice, undrained
1/2 cup chopped pecans <--we don't care for walnuts, and I had pecans onhand)
1/2 cup flaked coconut
1/4 cup extra virgin coconut oil
2 large eggs
1 can (8 oz) crushed pineapple in juice, undrained
Directions:
Heat oven to 400°F. Grease bottom only of 8-inch square pan with shortening or cooking spray. I used a glass Pyrex 8" X 8" dish.
In medium bowl, stir together Muffin Mix, carrot, pecans, and shredded coconut. In small bowl, stir together applesauce, coconut oil, eggs and pineapple; stir into muffin mixture.
In medium bowl, stir together Muffin Mix, carrot, pecans, and shredded coconut. In small bowl, stir together applesauce, coconut oil, eggs and pineapple; stir into muffin mixture.
Spread in pan. Sprinkle with Streusel (from Muffin Mix).
Bake 38 to 42 minutes, or until toothpick inserted in center comes out clean. Cool.
Bake 38 to 42 minutes, or until toothpick inserted in center comes out clean. Cool.
I skipped the powdered sugar glaze at the end, we are just not into the added sugar.
It cuts nicely into 12 pieces.
Note: This cake is dense - more like a coffee cake, and really delicious!