Make use of convenient, ready-to-prepare items, to create this fruity, cinnamon - scented surprise!
What you need
- 1 x 350g packet Sultana Buttercake cake mix
- 100g butter, melted
- 1 cup fruit mince
- 2 apples, grated
- 1 tablespoon brandy
- 500g tub PHILADELPHIA Spreadable Cream Cheese
- 1/4 cup caster sugar
- 3 eggs, lightly beaten
- 1 teaspoon vanilla essence
- 1/4 cup shredded coconut
- 1/4 cup flaked almonds
How to make it
Combine the cake mix and butter, mix well. Press 2/3 of the mixture into the base of a greased deep 20cm square cake pan. Bake at 180°C for 10-12 minutes or until pale and golden. Cool.
Combine the fruit mince, apple and brandy, spread over cooled base. Whisk remaining ingredients together until smooth, then pour over fruit.
Mix remaining cake mix with the coconut and almond to form a topping and sprinkle over the filling. Bake at 180°C for 1 hour until set. Chill before slicing.
The best way to soften Philadelphia block is to allow it to stand for 1 hour at room temperature or remove Philly from foil, cut into chunks and microwave on high for 30 seconds per 250g.