Instructions

Pre heat the oven to 350*

Spray a Bundt pan with baking spray. No matter how decorative the Bundt pan, tt works wonders in any kind of pan – from the individual muffin size or the large decorative pans.

In a small bowl, shred the apple into large shreds and sprinkle with a little lemon juice. Set aside while you prepare the batter.

Place the pecan bits in a small zip lock bag.  Toss with 1 tablespoon of flour. Set aside.

In a large bowl, add the  eggs, the oil and the water.  Stir to combine then add the cake mix.

Beat on the lowest setting to incorporate slowly into the liquids and eggs.  Once well combined, raise the setting on the mixer to 2 or 3 and beat the batter for a couple minutes more.

Fold in the shredded apple and then the pecan bits making sure to distribute evenly.

Pour evenly into the Bundt pan then tap the pan to distribute the batter and release any air bubbles.

Cook according to box directions – 30 to 35 minutes.  At 30 minutes, I use a cake tester to check the cake to make sure the center was cooked.

When done, remove from the oven and cool on a rack for about 10 minutes then invert onto a glass platter or serving dish.

I prefer to add the sauce to individual servings rather than to the entire cake.  Makes it easier to cut neat slices and keep the serving dish relatively clean in case there is any cake to store for another day.