Apple Angel Dump Cake Food

CINNAMON APPLE ANGEL FOOD DUMP CAKE RECIPE

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, stir powder cake mix, cinnamon, and pie filling together with a large wooden spoon.
• Transfer mixture into 9x13 ungreased glass or ceramic baking dish. {Do NOT grease pan}
• Bake for 30 - 35 minutes, or until top is golden brown.
• After baking, it is completely normal for your cake to fall in the middle as it cools.
• Cut into 12 squares, and top with optional whip cream and additional sprinkles of cinnamon on top. ENJOY!

GRANDMA LORRAINE'S APPLE ANGEL FOOD CAKE

Steps:

• Place apples in large bowl with 1 can soda and 1 1/2 cups water. Let sit for 5 minutes.
• In a large skillet over medium heat melt butter. Add brown sugar, molasses, maple syrup, cinnamon and salt. Stir until sugar has dissolved and starts to simmer. Add apple brandy, pecans, raisins and apples. Reduce heat to low and let simmer for about 15 minutes or until apples are tender and liquid has reduced to a syrupy consistency.
• Slice angle food cake into wedges and top each slice with apple mixture.

APPLE-SPICE ANGEL FOOD CAKE

Steps:

• In a large bowl, combine cake mix and water. Beat on low speed for 30 seconds. Beat on medium speed for 1 minute. Fold in the applesauce, pecans and pie spice., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 35-45 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake to a serving plate. Garnish with whipped topping and/or apple slices if desired.

APPLE DUMP CAKE

Steps:

• Dump first 8 ingredients into a large bowl and mix together.
• Add nuts.
• Fold in apple pie filling.
• Pour into a greased and floured 13 x 9 pan and bake at 350 degrees for 1 hour. When cake has cooled, combine icing ingredients and spoon over cake.

CINNAMON-APPLE ANGEL FOOD CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift confectioners' sugar and flour together twice; set aside. , Add cream of tartar, vanilla and almond extract and salt to egg whites; beat on medium speed until soft peaks form. Gradually add granulated sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 375° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. , For glaze, melt butter in a small saucepan. Stir in the confectioners' sugar and cinnamon until blended. Add apple juice slowly until glaze is thin enough to achieve a drizzle consistency. Drizzle over cake.

APPLE DUMPLING CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Place sliced apples in baking dish. In a medium bowl, mix together the flour, sugar, baking powder, and salt. Stir in eggs and oil; pack on top of apples. Sprinkle with cinnamon.
• Bake in preheated oven for 40 to 45 minutes, or until topping is puffed and golden brown.

BACKCOUNTRY APPLE DUMP CAKE

Steps:

• For conventional oven:.
• Spray bottom of a 9x13 inch pan with cooking spray and pour in the apple pie filling. (For a lighter version, use 1 1/2 cups unsweetened applesauce).
• Pour in the spice cake mix ontop.
• Cut up butter or margarine and place in dollops ontop of the cake mix. NOTE: When I make this at home I omit all butter and increase water to 1 cup to make it healthier, but if you want the real deal use the butter.
• Pour 1/2 cup of water slowly overtop.
• Bake at 350 degrees about 20 minutes*IMPORTANT* After the first five minutes or so take the pan out and stir the mixture so that the water gets evenly distributed throughout the cake, otherwise the top will burn.
• For Dutch oven:.
• Spray the bottom of a 10 or 12 inch dutch oven with cooking spray (I used 12 inch) and pour in the apple pie filling.
• Pour the spice cake mix overtop.
• Cut up the butter or margarine and put dollops ontop.
• Slowly pour 1/2 cup of water overtop.
• Place in the coals of a small/medium fire and shovel coals ontop of the oven for even baking.
• After about 5 minutes of baking, remove oven from fire and stir well the contents.
• ROTATE the dutch oven approximately every 5 to 10 minutes to prevent one side from burning. Depending on heat it takes 25-45 minutes to cook. Pull the dutch oven out of the fire when the center of the cake is springy but not hard, as the cake will continue baking until it is served.

2-INGREDIENT PINEAPPLE ANGEL FOOD CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine dry cake mix with crushed pineapple and juice in a large bowl. Beat on low speed for 30 seconds, then beat on medium speed for 1 minute. Pour into an ungreased 10-inch tube pan.
• Bake in the preheated oven until deep golden brown, 40 to 45 minutes. Remove from the oven and immediately turn upside down to cool, about 2 hours.
• Run a knife around the edges and turn cooled cake out onto a serving place. Use a serrated knife to cut into slices.