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  • Prep 30 min
  • Total 1 hr 35 min
  • Servings 12
  • Save
    5K
  • Pinterest
    4K
  • Print
    15K
  • Email
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    659

Craving some cake, but still hungry for pie? This fruity dessert combines the best of both worlds, with apple-pie goodness blended into a moist sheet cake. MORE + LESS -

Bree Hester
November 20, 2012

Ingredients

Topping

1
cup 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 1/3
cups water
1/3
cup oil
3
eggs

Steps

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  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
  • 2
    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.
  • 3
    In another medium bowl, gently stir together Apple Mixture ingredients; set aside.
  • 4
    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.
  • 5
    Spread apple mixture evenly over cake batter. Sprinkle Topping evenly over top.
  • 6
    Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 30 minutes.

Expert Tips

This is also great as a brunch item.

You can also serve with vanilla ice cream and caramel sauce for a caramel apple version.

Nutrition Information

No nutrition information available for this recipe

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