Maple-Walnut Cake

Serves: 12
Total Calories: 299


1 (18-ounce) package yellow (lemon) cake mix
1 1/4 cups water
3 eggs large
1/4 cup vegetable oil
1 1/2 teaspoons maple extract
1 cup walnuts chopped


Preheat oven to 350°. Grease and flour a 12-cup bundt pan.

In a large mixer bowl at low speed, beat cake mix, water, eggs, oil and maple flavor for 30 seconds or until dry ingredients are moistened. Increase speed to medium and beat for 4 minutes or until smooth and creamy, scraping bowl occasionally. By hand, fold in nuts. Pour into bundt pan.

Bake for 40 minutes or until a wooden pick inserted 1 inch from edge comes out clean. Cool on a wire rack for 10 minutes, then remove cake from pan. Cool completely on a wire rack.

If desired, dust top with powdered sugar or serve with sweetened whipped cream.

High Altitude Adjustments: At 6,000 feet, follow high altitude directions on cake mix package for change in temperature, additional flour and liquid.

"This variation does wonders for a box cake mix. A pudding-in-the-cake mix can also be used. Has lots of maple flavor."

Nutritional Facts:

Serves: 12
Total Calories: 299
Calories from Fat: 141

This Maple-Walnut Cake recipe is from the Express Lane Recipes Cookbook. Download this Cookbook today.

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