Apple Cake

We made this recipe for the whole crowd at our last pool party. A few weeks later we cut the ingredients in half and baked it in the oven in a 9x13” pan.

Caramel Apple Cobbler

4 cans (21 ounces each) apple pie filling

2 packages (32 ounces each Krusteez cinnamon crumb cake mix

1 jar (20 ounces) caramel ice cream topping

Fresh cream, whipped cream or vanilla ice cream

Start charcoal briquettes. Spoon pie filling into bottom of 14” Dutch oven. Mix cake batter according to package directions. Pour batter over pie filling and sprinkle cinnamon crumbs (included in package) over the batter. Cover Dutch oven and place on top of 11 hot briquettes. Arrange 17 hot briquettes on lid. Bake half an hour, or until the aroma starts to drive you nuts. Move bottom coals to the lid for five more minutes for a crusty top (and to prevent a burned bottom). Serve with caramel and cream.