Apple Pie Cake
Apple Pie Cake – Is it pie or is it cake? It’s both! This sweet, cinnamon-y, moist pastry is a year round hit, no matter the season!
Pie or cake? Is this the eternal question in anyone else kitchen or just mine? Luckily through my own tireless efforts and much taste testing (a real grind I know) I have the answer to your dessert dilemma. This apple pie cake recipe combines the best of both worlds; soft spongy cake meets syrupy apple pie filling and the rest is history. Whether you have vanilla ice cream on hand or not, this is the sweet treat to end your day with.
I simply love this pie cake, that’s what I’ll call it from now on, pie cake. It’s so simple to make, and yes I did use a yellow cake mix just because this is supposed to be a quick cake, so I’m all about taking shortcuts during times like this. This pie cake has 3 layers, the yellow cake, the apples and the topping. It’s simply divine!
Ingredients:
Topping
- 1cup Gold Medal™ all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 teaspoon salt
- 1/2 cup butter, cut into small pieces
Apple Mixture
- 6 apples, peeled, thinly sliced
- 3 tablespoons packed brown sugar
- 1 teaspoon ground cinnamon
- 2 teaspoons lemon juice
Cake
- 1 box Betty Crocker™ SuperMoist™ yellow cake mix
- 1 1/3cups water
- 1/3 cup oil
- 3 eggs
