I have been using this recipe since I found it in a Betty Crocker ad in Woman's Day when I was 9 (which would have been 32 years ago). However, that recipe was slightly different, calling for double the amount of butter/margarine (1 stick, or 1/2 up) and 1 cup of coconut. Using that much butter helps to get it out of the pan (I never grease the pan, per the recipe). Also, it had you prebake the crust for 10 minutes, and slicing the apples more thinly (which helps with making sure the apples cook all the way). Fat free sour cream works just fine, and patting it LIGHTLY (the crust) into the pan is critical, as noted in other reviews. It is important to watch that it does not overcook, as that also makes it hard to get out of the pan, while undercooking means it won't hold together. It is really not hard, and it is fast and impressive. I have not met anyone who didn't lvoe this dessert!
Fast & yummy! I used white cake mix b/c I didn't have any yellow on hand. I also had to add a touch of orange jce to get the cake mixture "crumbly". I used toasted coconut b/c I already had some made up and it worked great! The apples turned out a bit firm but if I would have baked it any longer the crust would have have gotten too brown. But it was delicious. I am taking it to work tomorrow but I DO NOT want the leftover in my house. It's addicting!:)
I completely omitted the sugar in this recipe. I added a little more cinnamon and some fresh ground nutmeg. Instead of Granny Smiths I used about 6 Red Delicious Apples and it turned out wonderful!! Instead of using coconut because of the high sugar content I added finely chopped walnuts to give it the same texture. Even without the sugar and coconut my family still found the dessert almost too sweet. It was very easy and versatile!!!
One of my favorite desserts of all time. Always a crowd pleaser! I used 1/2 cup butter and pie sliced apples (not apple pie filling). Very easy and quick. It's a keeper!!!!!!!!!!!1
Nice recipe but I made some mistakes. First it seemed undercooked so I baked it longer. This was a big mistake b/c the crust got very hard. It was still delicious though. Used peaches since it was August b/c apples are autumn to me. Also I doubled the amount of sauce and coconut as other reviewers suggested. Next time I will make it exactly as directed and it should come out right. It does look like a cheese Danish after it is cooked. Makes a nice presentation.
My mom has a recipe similar to this one but we use peaches. Our recipe calls for baking the crust for 10 minutes BEFORE you add the fruit to it. To those that say the sour cream topping isn't enough... it isn't supposed to cover the whole thing. Its not frosting! With our recipe calling for canned or fresh peaches if you get canned peaches in heavy syrup it won't need sugar.
I made this for an Oktoberfest party and everyone loved it. It stuck to the pan though and I had a hard time getting it out. You really need to use a spatula. I agree with another who said that it was better the next day. Next time I make it I think I will cut down the amount of sugar (slightly) and make more of the sour cream topping. But it was very good just as it is.
Wonderful cake that is easy to make! Sliced the apples thin with a peeler/corer/slicer which made the cake perfect. Will definitely use this recipe over and over. Thank you.
I made it twice in one week for two different parties if that tells you anything. I greased and floured the 9x13 pan and then I used a full stick of butter in the crust patted lightly and had no problem with it sticking to the pan. I sliced my apples thin-ish (quartered the apple then cut each quarter into 5). They were still thick enough slices but thin enough to bake. And 3 apples was more than enough to cover the cake. I prebaked my crust for 10 minutes then added the apples and sauce for about 30 minutes. Its a delisious twist on your standard apple bake. I think next I'm going to try switching chocolate cake mix for the yellow one subbing raspberries for apples and some cocoa powder or vanilla for the cinnamon. This recipe has opened up all kind of dessert possibilities for me.
I agree with the others it's too sweet and I used half the sugar. I added another 1/4 C of butter because the cake mix was still powdery not crumbly at all. The topping hardly covered the pan. Will not make again.
