I made it twice in one week, for two different parties if that tells you anything. I greased and floured the 9x13 pan, and then I used a full stick of butter in the crust, patted lightly, and had no problem with it sticking to the pan. I sliced my apples thin-ish (quartered the apple, then cut each quarter into 5). They were still thick enough slices, but thin enough to bake. And 3 apples was more than enough to cover the cake. I prebaked my crust for 10 minutes, then added the apples and sauce for about 30 minutes. Its a delisious twist on your standard apple bake. I think next I'm going to try switching chocolate cake mix for the yellow one, subbing raspberries for apples, and some cocoa powder or vanilla for the cinnamon. This recipe has opened up all kind of dessert possibilities for me.
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I made it twice in one week, for two different parties if that tells you anything. I greased...