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 www.thehappycooker.com)

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
cinnamon

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.

2 comments:

  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.

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  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!

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