This apple pie cake deserves a very big applause. This is perfect for cake and pies lovers that want the best of both worlds in one dessert. Serve a slice of this moist sheet cake with apple-pie goodness with a big scoop of vanilla ice cream or whipped cream for a dreamy dessert that you’ll crave again and again!
1/2 c. packed brown sugar
1 c. Gold Medal™ all-purpose flour
1/2 c. butter, cut into small pieces
1/4 tsp salt
1 tsp ground cinnamon
3 tbsp packed brown sugar
2 tsp lemon juice
6 apples, peeled, thinly sliced
1 box Betty Crocker™ Super Moist™ yellow cake mix
1/3 c. oil
1 1/3 c. water
Step 1: Prepare the oven. Preheat it to 350 degrees F. If using a dark or nonstick pan, preheat the oven to 325 degrees F. Using a baking spray, grease the bottom and sides of a 13 x 9-inch pan, then dust with flour.
Step 2: Place the flour, 1/2 cup brown sugar, and salt in a medium bowl. Mix well. Then, cut in the butter using a pastry blender or fork until you have a crumbly mixture. Set aside.
Step 3: Gently whisk the apple mixture ingredients (ground cinnamon, brown sugar, lemon juice, and apples) in a large bowl and set aside.
Step 4: Place the cake ingredients (eggs, cake mix, oil, and water) in a large bowl. Beat using an electric mixer for about 30 seconds on low speed, then for another 2 minutes on medium speed, occasionally scraping the bowl.disabled=1
Step 5: Into the pan, pour the cake batter and evenly arrange the apple mixture over. Lastly, sprinkle the topping on top.
Step 6: Place in the preheated oven and bake for about 45 to 50 minutes. Remove from the oven when done and let the cake cool for about 2 hours.