Spice Cake with Apple Topping
Preheat oven to 350 degrees.
Makes 24 servings
- In mixing bowl beat together 1 (18.2-ounce) spice cake mix, 3 large eggs or ¾ cup egg substitutes, 1 cup water and ½ cup fat-free plain yogurt. Mix according to package directions. Pour into a 13x9-inch baking pan coated with vegetable cooking spray. Bake in oven according to time stated on package, about 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Place on rack to cool.
- Heat a nonstick skillet over medium-high heat. Add ½ cup pecan pieces and cook until lightly browned, stirring often. Remove to a plate. To the skillet add ¼ cup water, 1 tablespoon fresh lemon juice, 1 medium Granny Smith apple cut into slices, 1 baking apple cut into slices, 1 ripe fresh pear cut into slices, 1 teaspoon ground cinnamon and ¼ teaspoon ground nutmeg. Bring to a boil; reduce heat and cook for about 3 minutes or until fruit is just tender. Remove from heat and stir in ½ teaspoon vanilla extract, 1 tablespoon trans-fat free margarine and 1 tablespoon sugar substitute.
- To serve: Cut cake into 24 small wedges. Place a wedge of cake onto small dessert plate. Top with warm fruit sauce.