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
Directions:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13×9-inch pan with baking spray with flour.
- In medium bowl, stir together flour, 1/2 cup brown sugar and the salt. With pastry blender or fork, cut in butter until mixture is crumbly. Set aside.
- In another medium bowl, gently stir together Apple Mixture ingredients; set aside.
- In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Spread apple mixture evenly over cake batter. Sprinkle Topping evenly over top.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 30 minutes.
