Jewish Apple Cake

• 1 (20 ounce) can sliced apples, not apple pie filling, drained and cut into small pieces
• 1 (18 ounce) package yellow cake mix
• 1 (3 1/2 ounce) package vanilla instant pudding mix
• 1/2 cup vegetable oil
• 1 cup milk
• 4 eggs
• 1 teaspoon vanilla extract
• 1/2 cup cinnamon-sugar mixture, to taste

1. Preheat oven to 350 degrees Fahrenheit.
2. Grease and flour a Bundt pan, I use Bakers Joy spray.
3. In a large bowl, mix cake mix, pudding mix, oil, milk, vanilla extract and eggs.
4. Mix thoroughly for 2 minutes or until well blended.
5. Pour 1/2 batter into Bundt pan.
6. Put 1/2 of the apples on top of the batter.
7. Sprinkle with 1/2 of the cinnamon sugar mixture.
8. Spoon the remaining batter on top of the apple-sugar mixture.
9. Put rest of apples on top of the batter and sprinkle the remaining cinnamon sugar mixture on top.
10. Bake@ 350 degrees Fahrenheit for one hour or until cake separates from side of pan.
11. Cool in pan for 15 minutes on wire rack.
12. Remove from pan.
13. Can dust with confectioners sugar.

apples, yellow cake, vanilla instant pudding, vegetable oil, milk, eggs, vanilla, cinnamonsugar

Taken from www.food.com/recipe/jewish-apple-cake-56205 (may not work)