Thursday, October 6, 2011

Swedish Apple Cake

     Canned apple pie filling makes a sweet and fruity topping to this Swedish Apple Cake from Lucky Leaf.  Line a 12 inch dutch oven with parchment paper, spread the topping evenly in the bottom of the oven and cover with lemon cake batter.  Bake for 35-40 minutes with 12 coals in a ring around the bottom and 22 on top. It couldn't be simpler.  Serve this light and lemony cake warm with a big spoonful of whipped cream, it takes no time at all to prepare and tastes like you've been peeling apples in the kitchen for hours.  Substitute blueberry or cherry pie filling with another of your favorite cake mixes, the formula is the same and the end result is moist and delicious. 

Swedish Apple Cake
1 18.5 oz. box lemon cake mix
1 21 oz. can apple pie filling

     Lightly oil or spray 12 inch dutch oven; line with parchment paper.
     Spread apple pie filling in bottom of prepared oven.
     Prepare cake mix as directed on package.
     Spread batter evenly over apple pie filling.
     Cover and bake at 350 degrees for 35-40 minutes or until cake tests done.
     Cool in dutch oven for 30 minutes before inverting onto plate. 

Spread pie filling evenly in bottom of oven

Cover with cake batter

Bake for 35 minutes at 350 degrees

Cool in dutch oven for 30 minutes before inverting onto platter

Light and lemony cake you can bake in no time flat

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