Apple Praline Torte


Duncan Hines Spice Cake Mix

1 egg, slightly beaten

1 stick butter

2 T vanilla

4 c precooked apple pie filling

Praline Topping:

1/4 c butter, softened

1/2 c sugar

1/4 tsp baking soda

1/4 c buttermilk

1 tsp vanilla

1/2 c pecan pieces


Preheat oven to 325 degrees. Lightly grease and flour an 8 inch spring form pan. Pour cake mix in a large bowl. Cut in butter. The mixture will be crumbly. Add the egg and vanilla. Stir well. The mixture will have the
consistency of cookie dough. Divide into thirds. Butter your hands.
Using one third of the dough, line the bottom of the pan. Using another third of the dough, line the sides of the pan. Fill with apple pie filling.
Using the final third of the dough, gently pat out small sections over the top of the apples, taking care to seal the edges together. Bake approx. 35 min. Remove from oven and allow cake to cool in the pan for at least one hour before releasing sides of the spring form pan. Cool and glaze with praline topping.


In a heavy saucepan, combine sugar and butter. Stir together well.
Dissolve soda in buttermilk. Add to the sugar mixture. Cook over medium heat, stirring constantly until mixture thickens, approx. 5 minutes. Remove from heat; add vanilla. Cool mixture 10 minutes. Stir in pecans. Pour over cake immediately. Serves 8.
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