Sunday, September 26, 2010

"Mock" Apple Cobbler

I made this apple cobbler version of dump cake and it was very tasty! The almonds on top roasted during baking and it made for a nice crunch. There was some cake mix that stayed dry (in the corners) but when you take a serving it all gets mixed up and you do not notice. It is tastiest when served warm so microwave left overs for 30 seconds!

Hot Apple Cobbler (from

2 - 21 oz cans apple pie filling
1 - 8 0z can crushed pineapple (do not drain)
1 - 18.5 oz box yellow cake mix
6 oz evaporated milk
1/4 cup butter, sliced in pats
1 cup sliced almonds

Spread pie filling and pineapple in greased 13 x 9 pan. Evenly spread dry cake mix over fruit. Drizzle evaporated milk over cake mix. Place pats of butter over cake mix (where the milk does not touch.. just a few pats here and there). Sprinkle almonds on top. Finally, sprinkle desired amount of cinnamon.

Bake 40 to 45 minutes in 350 degree oven until golden brown.


  1. I love dump cake ... especially with a scoop of Blue Bell Homemade Vanilla! I've never seen a recipe that uses evaporated milk. I'll have to try this soon with my favorite version ... peach.

  2. It seems like the only function is to moisten the cake mix and there is no flavor. It allowed me to use less butter, which is a healthier option!