Fresh Apple Cake with Butter Pecan Glaze

Another wonderful recipe for Fresh Apple Cake with Butter Pecan Glaze from the back of a White Lily all-purpose flour bag.

Fresh Apple Cake

Yield: 16 servings



  • Crisco Original No-Stick Cooking Spray
  • 3 cups peeled, sliced and coarsely chopped baking apples
  • 3/4 cup chopped pecans
  • 2 1/2 teaspoons ground cinnamon
  • 3 cups White Lily Enriched Bleached All-Purpose Flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 2 cups granulated sugar
  • 1 1/4 cups Crisco Pure Vegetable Oil
  • 3 large eggs, lightly beaten
  • 2 teaspoons vanilla extract

Butter Pecan Glaze

  • 1/4 cup butter
  • 1/2 cup firmly packed brown sugar
  • 3 tablespoons heavy cream
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup pecan halves


  1. Melt butter, sugar and cinnamon in small saucepan. Place over low heat, stir constantly until bubbles form around edges of pan; remove from heat.
  2. Add crushed corn flakes; mix well. Press mixture evenly into a 9 inch pie pan to form crust. Chill.
  3. Beat the cream cheese until light and fluffy.
  4. Add 1/3 cup of the lemon juice and vanilla extract and stir until thickened.
  5. Slice 3 of the bananas; line crust with slices.
  6. Turn filling into crust; refrigerate for 2 to 3 hours or until firm. Do not freeze.
  7. Slice the other 2 bananas and dip into remaining lemon juice.
  8. Garnish top of pie with banana slices.