1 (18 oz.) pkg. yellow cake mix
1 (3 3/4 oz.) pkg. instant vanilla pudding
1/3 c. vegetable oil
1 can apple pie slices, drained thoroughly
1 c. water
4 eggs
1/2 c. finally chopped pecans or walnuts
1/4 c. Domino sugar and cinnamon

Wipe a 10 inch Bundt pan well with shortening or oil. Sprinkle with nuts. Set aside.

Combine cake mix, 1/3 cup vegetable or peanut oil, pudding mix, water, and eggs, beating for 2 minutes at medium speed.

Pour 1/3 batter into prepared pan, sprinkle 2 tablespoons sugar and cinnamon over batter. Spread half of the can of apples. Pour 1/3 more batter into pan. Sprinkle 2 tablespoons sugar and cinnamon over batter. Spread the second half of the apples. Cover with the remaining batter.

Bake at 350°F for 50-60 minutes until cake tests done when toothpick inserted in center. Cool 25 minutes on a rack then remove cake from pan and cool completely.

Note: Two cups fresh pared apples, diced, dusted with flour may be substituted for the canned apples.