I have a confession to make: This cake came out of my desire not to make a cake crust. And not to have to run to the supermarket the night before Thanksgiving. I was planning to make an apple crumb cake and didn’t feel like dealing with the crust. I was tired, sick of cleaning my kitchen and washing dishes, and ready to call it a night.
So I took a look in my pantry and found a box of cake mix. Perfect, always a good place to start. I combined it with traditional ingredients for the apple pie filling and the rest is history. Sometimes the best ideas are born out of necessity, right?
Get your ingredients together.
1 cup gold Medal™ all-purpose flour
1/2 cup of packed brown sugar
1/4 teaspoon salt
1/2 cup butter, cut into small pieces
6 apples, peeled and thinly sliced.
3 tablespoons of packed brown sugar
1 teaspoon ground cinnamon
2 teaspoons lemon juice
1 box Betty Crocker™ SuperMoist™ yellow cake mix
1 1/3 cup water
1/3 cup of oil
1 Heat oven to 350°F (325°F for a dark or non-stick pan). Spray bottom and sides of 13×9-inch skillet with flour baking spray.
2 In a medium bowl, stir together flour, 1/2 cup brown sugar, and salt. Using a pastry blender or fork, cut the butter until the mixture falls apart. Set aside.
3 In another medium bowl, gently mix Apple Blend ingredients; set aside.
4 In large bowl, beat cake ingredients with electric mixer on low speed for 30 seconds, then on medium speed for 2 minutes, scraping bowl occasionally. Pour into pan.
5 Spread apple mixture evenly over cake batter. Sprinkle evenly overtopping.
6 Bake for 30 to 35 minutes or until a toothpick inserted in center comes out clean. Cool completely, about 30 minutes.