~Caramel Apple Crisp Cake!

Fall is officially here and that means…APPLES! Apple cookies, apple cake, apple cider, apples, apples,…apples..lol!

I wanted to change things up a bit and combine two of my very favorite apple treats into one incredible apple treat~ SO, I mashed up apple cake with apple crisp and a whole new Fall dessert was born!

This cake/crisp is everything we know and love about apple crisp, all suspended inside a super moist, and tender cake. You can simply scoop this cake out, top it with some ice cream and pat yourself on the back.

~This simple, yet impressive dessert will take your holiday table over the top.

There’s nothing like waking up to the smell and deliciousness of a warm, comforting serving of this on christmas morning! Leave some out for Santa, and you will get all the good presents…lol!

The addition of Lucky LeafCaramel Apple Pie Filling takes this magically morphed dessert to levels unknown. Those plump and juicy seasoned apples are a burst of Fall flavor in your mouth.

Make a warm, and comforting pan of this Apple Crisp Cake, and you will be a ROCKSTAR!

What you’ll need:

1-15.25 oz. box of yellow cake mix

1-21 oz. can of Lucky LeafCaramel Apple Pie Filling

I used an 8×8 square pan, so the cake would be a bit thicker~ non-stick sprayed!

The Crisp:

Nuts and/or Oats are totally optional in the crisp.. I didn’t use them.

Directions:

In a large bowl add the cake mix, with the ingredients required on the box instructions. Pour the batter into the pan and swirl the Caramel Apple Pie Filling evenly around the batter…

Now, add the sugar & the flour into a medium bowl, keep the paper on the butter, and grate it over the mix..this is the easiest and fastest way I have found to accomplish the task of creating a crisp/crumble~

Mix until it’s well combined and a sand-like consistency.

Sprinkle the crumble evenly all over the cake batter~ you might have a little crumble left…

Bake it at 350 degrees for approx. 25 minutes, or until the cake is fully cooked through and the crumble is golden. Let it cool a bit…

Check out Lucky Leaf on FACEBOOK, PINTEREST and on TWITTER as well!

And Dig iN! ~Enjoy! 🙂

Lisa on October 17, 2015 at 2:44 pm
What size pan should be used?
- Amy on October 18, 2015 at 7:58 am
  I used a square 8×8 so it would be a bit thicker.
Linda on October 17, 2015 at 3:46 pm
where does the sugar come in on the carmel apple crisp??
- Amy on October 18, 2015 at 8:00 am
  So sorry for the confusion~ the sugar is part of the Crisp Mixture..in with the flour and butter. I added it into the instructions..thank you for letting me know! 🙂
Karen on October 17, 2015 at 3:46 pm
Where in this recipe do you use the sugar?
- Amy on October 18, 2015 at 8:00 am
  So sorry for the confusion~ the sugar is part of the Crisp Mixture..in with the flour and butter. I added it into the instructions..thank you for letting me know! 🙂

Cecilia Janssen on October 17, 2015 at 5:58 pm
what do you do with the 1 cup of sugar? I did not see that mentioned in the directions. also did you grease and flour the pan?
- Amy on October 18, 2015 at 8:00 am
  So sorry for the confusion~ the sugar is part of the Crisp Mixture..in with the flour and butter. I added it into the instructions..thank you for letting me know! 🙂 And a sprayed pan is a good idea!
April S. on October 18, 2015 at 7:22 pm
I used brown sugar instead of because that’s what it looked like in your picture. Also mine took way longer than 25 mins to cook and I used a 9 by 13 pan!! It was still uncooked and slightly brown on edges so I let it cook longer. After 40 mins or so it is still not cooked fully on the insides and I did everything I was suppose to do. I will let it cook a bit more without hopefully burning it. I wasn’t even able to serve this for desert tonight because it took so long. Maybe the temp. is wrong?
- Amy on October 18, 2015 at 9:39 pm
  Time will vary~ if it needs longer, simply cover it with foil so it doesn’t burn. 🙂

~Caramel Apple Crisp Cake!

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