Gingerbread Cake Blossom

Name: Gingerbread Cake Blossom
Ingredients: 1 (14 oz) box Gingerbread cake mix; 4 None Pink Lady apples, peeled, cored, 1 chopped, 1 halved and sliced, 2 halved, all tossed with lemon juice to prevent oxidation; 1 None lemon, zested and juiced; 2 (3 oz) boxes instant vanilla pudding; 1 tbsp chopped crystallized ginger; 1/4 tsp ground cinnamon; 2 cups milk; 1 (16 oz) container Cool Whip, thawed, a little reserved for garnish; None None green and red apple wedges, for garnish; None None fresh mint, for garnish

10 ingredients

5 steps

Ingredients

1 (14 oz) box Gingerbread cake mix
4 None Pink Lady apples, peeled, cored, 1 chopped, 1 halved and sliced, 2 halved, all tossed with lemon juice to prevent oxidation
1 None lemon, zested and juiced
2 (3 oz) boxes instant vanilla pudding
1 tbsp chopped crystallized ginger
1/4 tsp ground cinnamon
2 cups milk
1 (16 oz) container Cool Whip, thawed, a little reserved for garnish
None None green and red apple wedges, for garnish
None None fresh mint, for garnish

Directions

1

Preheat oven to 350°F. Grease a 9 inch springform pan.
2

Prepare cake mix according to package instructions. Stir in 1 chopped apple and 1 tbsp lemon zest. Transfer to prepared pan and bake for 35 mins, or until a skewer inserted in the center comes out clean. Let cool completely then cut into 2 layers.
3

Combine pudding mix, ginger, cinnamon and milk. Fold in Cool Whip. Set aside.
4

Place halved apples in a microwave-safe dish. Partially cover then microwave for 4 mins.
5

Place 1 cake layer in an 8 inch springform pan. Arrange apple halves over cake. Line sides of pan with apple slices. Top with pudding mixture then remaining cake layer. Cover with plastic wrap and chill overnight. Garnish with reserved Cool Whip, apple wedges and mint.