Cindy Aman Apple Pie Cake


1 butter cake mix
1 stick butter
1 can apple pie filling
2 eggs
1 tsp. vanilla extract


Preheat oven to 350 degrees. Mix all ingredients until smooth. Pour into greased 9X13 baking dish. Bake 25-30 minutes. Cool completely and ice with caramel frosting.

Caramel Frosting

1 stick butter
1 14 oz. pkg. caramels
½ cup chopped pecans
1 tsp. milk
1 tsp. rum extract

Melt butter and caramels over low heat, stirring occasionally until caramels are melted (12-15 minutes). Stir in pecans, milk and rum extract. Mix well. Cool for 15 minutes; pour over cooled cake and spread to cover. This also makes a wonderful dip for fruit, cookies, or pound cake. NOTE: commercially produced caramel frosting works well when you are really in a hurry. Just sprinkle pecans on top of the frosting after spreading over the cake.
Cindy Aman is the author of In Search of My Mother’s Kitchen. Books are available directly at 334-692-3148, email or in Dothan at Red House Books on South Oates, Nealy’s on 84East and the RCC, and in Ashford at The Petal Pusher.

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