Apple Pie Cake

I have a confession to make: This cake came out of my desire to not make a pie crust. And not to have to run to the grocery store the night before Thanksgiving. I was planning on making an apple crumb pie and just did not feel like dealing with pie crust. I was tired, sick of cleaning my kitchen and so over washing dishes and ready to call it a night.
I have a confession to make: This cake came out of my desire to not make a pie crust. And not to have to run to the grocery store the night before Thanksgiving. I was planning on making an apple crumb pie and just did not feel like dealing with pie crust. I was tired, sick of cleaning my kitchen and so over washing dishes and ready to call it a night.

Ingredients
Topping
  • 1cup Gold Medal™ all-purpose flour
  • 1/2cup packed brown sugar
  • 1/4teaspoon salt
  • 1/2cup butter, cut into small pieces
  • Apple Mixture
  • 6apples, peeled, thinly sliced
  • 3tablespoons packed brown sugar
  • 1teaspoon ground cinnamon
  • 2teaspoons lemon juice

Cake
  • 1box Betty Crocker™ Super Moist™ yellow cake mix
  • 1 1/3cups water
  • 1/3cup oil
  • 3eggs


Directions
  1. 1Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
  2. 2In medium bowl, stir together flour, 1/2 cup brown sugar and the salt. With pastry blender or fork, cut in butter until mixture is crumbly. Set aside.
  3. 3In another medium bowl, gently stir together Apple Mixture ingredients; set aside.
  4. 4In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.