Apple Dumpling Cake

"Serve this warm with a dollop of whipped cream--YUM!!"
photo by netabuddie photo by netabuddie
photo by netabuddie
Ready In:




  • 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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  1. Miss Annie
    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! :-)
  2. Natalie Z
    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.
  3. netabuddie
    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.
  4. enigma535
    Very nice Fall snack. Fast to make and satisfying. Served with whipped topping and that balanced it out nicely.
  5. evewitch
    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.


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!!
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