This is an easy, delicious dessert - from . "Duncan Hines Holiday Spectacular”Almost everyone will enjoy this and the hardest part is peeling a few apples. It didn’t call for any additional seasoning, and actually didn’t need it. The ratio of topping to apples was just right. We served it with a little heavy cream sprinkled with cinnamon sugar, but whipped cream or ice cream would be great.
I made it with an ordinary yellow cake mix and Granny Smith apples that were both on sale.
Make it smaller:
Halve the recipe by using a “Jiffy” one layer cake mix or weighing out half of the contents of your regular cake mix, halving the rest of your ingredients and using an 8 x 8” or 7 x 11” pan.
Halve the recipe by using a “Jiffy” one layer cake mix or weighing out half of the contents of your regular cake mix, halving the rest of your ingredients and using an 8 x 8” or 7 x 11” pan.
Apple Custard Dessert
1 Package Yellow Cake Mix (regular size)
1 Cup Coconut -- flaked
½ Cup Butter
6 Medium Apples -- pared, cored, and thinly sliced
1 Cup Water
¼ Cup Lemon Juice
Preheat oven to 350°. Grease 13 x 9 x 2" pan.
Combine cake mix and coconut in a large bowl. Cut in butter with a pastry blender or 2 knives. Arrange apple slices in pan. Sprinkle with crumb mixture.
Combine water and lemon juice in 2 cup measure. Pour evenly over top. Do not stir.
Bake at 350° for 45 to 50 minutes or until top is lightly browned and set. Cool slightly before serving.
16 Servings
Use Granny Smith, Golden Delicious, Rome Beauty, Winesap, McIntosh or Jonathan apples.
I have tons and tons of pears. I might try this with some of them.
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Pears sound really good. Do you can or freeze your pears?
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