Apple Dumpling Cake Recipe

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Most Helpful Positive Review

Jun 18, 2003

Excellant. Doesn't look that attractive but tastes delicious. I would recommend using any mixture of apples, other than granny smith. When I used Granny Smith apples they were too tart for the dumpling cake topping and didn't soften up enough while baking. I also used only 1/2 of the oil called for and substituted applesauce for the other half. Tasted delcious and cut down on the fat.

—MGLUSKIN

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Most Helpful Critical Review

Sep 26, 2003

The recipe was easy to make. The taste was not as I expected. We did not think it tasted like apple dumplings and there was only 2 pieces missing from the cake pan, had to throw the rest out.

—SUNFIRE2517

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169 Ratings

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Dec 25, 2006

I read the previous reviews and made it according to the recipe instructions. If I had been able to find organic Mac's, I would have left the peels on - but unfortunately could not find organic apples and peeled the apples. The recipe went together quickly. I used 1/2 cup applesauce, 1/2 cup oil and cooked it uncovered for 45 minutes. This could not have turned out any better! It came out just right - not too moist - and not overdone! Thank you so much for helping make my Christmas brunch a little brighter!!!

—dwieberg

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Apr 12, 2003

This recipe was so easy to make! I couldn't believe that I actually made it. It's something that I would expect to get at a bakery. The ingrediants are so simple. I didn't have to go out to buy anything. It was just too easy to make and it tasted great...but a little greasy. I used 3/4 cup of oil instead of 1 cup and I also sprinkled a little cinnamon and brown sugar on the apples before I poured the mixture over it.

—SLANT82

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Sep 22, 2004

L..ove this recipe. So easy, so simple to make. I used macintosh apples, because I like the sweet tart taste. [FILLED THE 9X13 DISH 3/4 FULL WITH THICK SLICES because of the settling of the apples cooking.] I did make a change to the liquid part of the recipe, because I do not use vegetable oil. I substituted 1/2 cup of melted Butter[1 stick] and added it to a 1/2 cup of Canola oil. It looked very oily, so I added 1/3 cup more of sifted flour, just enough so it was not sliding around the bowl, but still wet looking. I crumbled the wet dough on top of the apples and baked. The aroma was heavenly, and the topping was the most beautiful golden brown and flakey.[Forgot to pat down the batter]. We really enjoyed the taste and texture of this recipe. Thank you Amy S. for this "Recipe Box Keeper". PS. Apple Pie Spice added a nice touch to my apples for my second Apple Dumpling Cake.

—BENTLEYREVIEW

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Feb 04, 2004

My husband loves this recipe..He has me make it at least once a week. I used half sugar half brown sugar. Added cin. and sugar to the apples and used half the oil..Wonderfull recipe..

—PSARAH

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Jan 06, 2007

This was delicious! I also modified this recipe by using 1/2 canola 1/2 applesauce instead of 1 cup vegetable oil. I also tossed the apples with cinnamon, brown sugar and a litte white sugar as well as about a tablespoon of butter shavings before covering with the batter. This made the apples very moist and tender. I used 1/2 empire and half golden delicious apples. Perfect!

—Ayanaya

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Feb 28, 2005

REALLY GOOD!!!!!! Used half (melted) butter and half oil for the oil portion and the flavor was excellent. Also sprinkled a little sugar and cinnamon on apples. Serve it warm with vanilla ice cream....heaven

—Juddbee

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Nutrition

Calories
406 kcal
20%

Carbohydrates
57 g
18%

Cholesterol
35 mg
12%

Fat
19.6 g
30%

Fiber
3.4 g
14%

Protein
3.5 g
7%

Sodium
288 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Apple Dumpling Cake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 406
Calories from Fat: 176

% Daily Value *
Total Fat 19.6g 30 %
Saturated Fat 2.7g 13 %
Cholesterol 35mg 12 %
Sodium 288mg 12 %
Potassium 156mg 4 %
Total Carbohydrates 57g 18 %
Dietary Fiber 3.4g 14 %
Protein 3.5g 7 %
Sugars 36.9g
Vitamin A 2 %
Vitamin C 9 %
Calcium 8 %
Iron 14 %
Thiamin 19 %
Niacin 16 %
Vitamin B6 4 %
Magnesium 4 %
Folate 25 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.