Gooey Butter Apple Cake

By Walt

This cake is great for serving in the fall when you want something seasonal, but don't want to make the traditional apple pie. It has two layers to it, the top is very gooey, and the bottom although made with a cake mix is more like a thick crust. It can be served warm or at room temperature. I've never tried it cold.

Ingredients

• 3 granny smith apples
• 1 tablespoon lemon juice
• 1 package yellow cake mix (I like Duncan Hine's Butter Recipe Golden)
• 2 sticks unsalted butter, melted
• 3 eggs
• 1 (8 ounce) package cream cheese
• 1 1/2 teaspoon vanilla
• 1 1/2 teaspoon cinnamon
• 3 cups confectioners' sugar

Preparation

Step 1

Directions:

1 Preheat oven to 350 F.

2 Set aside an ungreased 9" x 13" pan.

3 Peel and slice the apples.

4 Then toss them in a bowl with the lemon juice to keep them from turning brown.

5 Set aside.

6 Blend cake mix, 1/2 cup melted butter, and 1 egg in large mixing bowl for 2 minutes at low to medium.

7 The batter should easily come together into a ball.

8 Scrape down the sides of the bowl with a rubber spatula to get as much as possible off the sides.

9 Pat the batter evenly in the pan until it is fairly smooth, and bake in the oven for ten minutes to allow the batter to become firmer.

10 While the first layer is baking, in the same bowl used for the batter, blend the cream cheese for 30 seconds at low to medium until fluffy.

11 Add the last two eggs, vanilla, cinnamon, and the other stick of melted butter.

12 Beat on medium for 1 minute.

13 Add sugar and beat 1 minute more.

14 Add the apple slices to the cream cheese mixture and spread the mixture over the cake mix in the baking dish and bake for 45 minutes.

15 The cream cheese mixture will not solidify, hence the gooey part, so using a toothpick to check for doneness won't work.

17 Let cool 30 minutes.

18 Refrigerate leftovers.