125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
3 Tbsp. milk
2 cups thawed Cool Whip Whipped Topping
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How do I make it ?
Heat oven to 350ºF.
Line 2 (9-inch) round pans with parchment; spray with cooking spray. Microwave butter, 1/2 cup sugar and 1/2 tsp. cinnamon in microwaveable bowl on HIGH 2 min. or until butter is melted; stir until blended. Pour into prepared pans; spread to evenly cover bottoms. Top with apples. Reserve 1 Tbsp. nuts; sprinkle remaining nuts over apples.
Beat cake mix, dry pudding mix, water, oil, eggs and 1 tsp. of the remaining cinnamon with mixer until blended; pour over nuts in pans.
Bake 28 min. or until toothpick inserted in centres comes out clean. Cool cakes in pans 10 min. Loosen cakes from sides of pans with knife; invert onto wire racks. Gently remove pans and parchment. Cool cakes completely.
Beat cream cheese, milk, remaining sugar and cinnamon in medium bowl with mixer until well blended. Gently stir in Cool Whip.
Stack cake layers, crumble sides up, on plate, spreading half the cream cheese mixture between layers. Spread remaining cream cheese mixture onto top of cake; sprinkle with reserved nuts.
Kraft Kitchen Tips!
Prepare using Philadelphia Light Brick Cream Cheese Spread and Cool Whip Light Whipped Topping.
How to Store
Keep frosted cake refrigerated.
Dessert can be part of a balanced diet but remember to keep tabs on portions.
Calories From Fat
% Daily Value
Total fat 20 g
Saturated fat 7 g
Cholesterol 55 mg
Sodium 380 mg
Total carbohydrate 46 g
Dietary fibre 1 g
Sugars 32 g
Protein 4 g
16 servings, 1 piece (108 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.