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Fresh Apple Easter Cake


  • 1/2 cup walnuts, chopped
  • 1 (18.25 ounce) box spice cake mix
  • 1 small box instant butterscotch or vanilla pudding and pie filling
  • 4 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup cold water
  • 3 medium Washington apples (Braeburn or Granny Smith), peeled, cored and coarsely chopped
  • 1 cup golden raisins
  • Confectioners' sugar (optional)


  1. Sprinkle walnuts in bottom of greased and floured 10-inch tube pan or 12-cup fluted tube pan; set aside.
  2. Mix cake mix, pudding mix, eggs, oil and water in large bowl with mixer at medium speed for 3 minutes or until well blended.
  3. Stir in apples and raisins if desired. Pour batter into prepared pan.
  4. Bake at 325 degrees F for 55 to 65 minutes or until a wooden pick inserted in center comes out clean.
  5. Cool in pan for 15 minutes; invert onto rack and cool completely.
  6. Sprinkle with confectioners' sugar before serving.

Source: Washington Apple Commission