AuthorRetroRuth
Rating

From Betty Crocker, 1958

Tested Recipe!

ShareTweetSaveShare

Cake
 1 box honey spice cake mixor spice cake mix
 2 cups prunes
 ½ cup granulated sugar
 ½ cup packed brown sugar
 ½ tsp nutmeg
 ½ tsp cinnamon
 2 cups boiling water
Lemon Sauce
 1 cup sugar
 2 tbsp cornstarch
 2 cups boiling water
 4 tbsp butter
 2 tbsp lemon juice
 2 tbsp grated lemon rind

Cake Casserole
1

Pour cake mix batter into greased and floured 13x9½x2" pan or shallow 3-qt. casserole. Sprinkle 1½ to 2 cups uncooked cup-up prunes over batter. Mix ½ cup granulated sugar, ½ cup brown sugar (packed), ½ tsp. nutmeg, and ½ tsp. cinnamon with 2 cups boiling water. Pour over batter and prunes. Do not stir. Bake 45 to 55 min. at 350°

Lemon Sauce
2

Mix 1 cup sugar and 2 tbsp. cornstarch. Gradually add 2 cups boiling water. Boil 1 min. Add 4 tbsp. butter, 2 tbsp. lemon juice, 1 tbsp. grated lemon rind.
Yield: 15 to 18 servings.

Ingredients

Cake
 1 box honey spice cake mixor spice cake mix
 2 cups prunes
 ½ cup granulated sugar
 ½ cup packed brown sugar
 ½ tsp nutmeg
 ½ tsp cinnamon
 2 cups boiling water
Lemon Sauce
 1 cup sugar
 2 tbsp cornstarch
 2 cups boiling water
 4 tbsp butter
 2 tbsp lemon juice
 2 tbsp grated lemon rind

Directions

Cake Casserole
1

Pour cake mix batter into greased and floured 13x9½x2" pan or shallow 3-qt. casserole. Sprinkle 1½ to 2 cups uncooked cup-up prunes over batter. Mix ½ cup granulated sugar, ½ cup brown sugar (packed), ½ tsp. nutmeg, and ½ tsp. cinnamon with 2 cups boiling water. Pour over batter and prunes. Do not stir. Bake 45 to 55 min. at 350°

Lemon Sauce
2

Mix 1 cup sugar and 2 tbsp. cornstarch. Gradually add 2 cups boiling water. Boil 1 min. Add 4 tbsp. butter, 2 tbsp. lemon juice, 1 tbsp. grated lemon rind.
Yield: 15 to 18 servings.

Prune Casserole

  |