Apple Dumpling Cake
photo by netabuddie
- Ready In:
- 1 1⁄2 cups chopped apples
- 1 cup raisins
- 1 spice cake mix
- 1⁄2 cup water
- 1⁄2 cup butter, softened
- 1⁄3 cup sour cream
- 3 eggs
- 2 cups water
- 1⁄2 cup packed brown sugar
- Heat oven to 350*.
- Grease bottom of 13x9 pan.
- Spread apples and raisins over bottom of pan.
- In lg bowl, combine cake mix, the 1/2 cup water, butter, sour cream and eggs.
- Beat on high for 2 minutes.
- Spoon evenly over fruit in pan.
- In sm saucepan, bring 2 cups water and brown sugar to boiling.
- Pour over batter.
- Bake for 45 minutes, or until pick comes out clean.
Questions & Replies
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Ahh...Mizz Nez, I am so glad you shared this wonderful cake recipe. It is really so good!! The cake does remind me of apple dumplings without all of the work of making them. I actually shared this with my brother because he loves apple dumplings so much. He gave it a 5 thumbs up, and asked me to give the recipe to my SIL. So, I guess they will be making it again, and so will I. Thanks for sharing this one out of your millions of great recipes! :-)
I had a craving for a good apple dessert. Your cake was very delicious and exactly what I was looking for. It does taste a lot like apple dumplings without all the bother. My husband and I got a yummy in our tummy feeling. I am planning on making this again for Thanksgiving Eve, when all my family will start showing up for the holidays. Thank-you Inez.
This is the exact same recipe listed in my 1980 Pillsbury Sweet Success book! <br/>which even has a picture of it. Should resemble an upside down cake. I also make it tad different to cut calories some. I used yellow cake mix, 1 tspn cinnamon, 1/8 tspn cloves, 1/8 tspn nutmeg, I only used 1/4 cup water 1/4 cup butter and put in 1/2 cup applesauce.
This turned out pretty well. It is a bit on the sweet side, but the suggested whipped cream balances that nicely. I was a bit confused over the brown sugar/water step. Being in a hurry, I just brought it to boiling, took it off the heat, and dumped it over the cake. It was only as I was actually pouring that I realized I might have needed to let it become syrupy first. The recipe doesn't make that clear, and I still don't know. I only used about half of the mixture, because I had used a decorative pan that was slightly smaller than 9X13, and it was already quite full. I think I will wait until Autumn (this really wasn't what we were wanting right now!LOL) and try again with the correct size pan. I am hoping in the meantime to get some guidance on that sugar/water step.
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After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!! I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch. We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!