Ingredients55 m servings 390 cals
- Preheat oven to 350 degrees F. Prepare cake mix according to package directions.
- Stir in apples. Pour batter into well-greased and floured 13X9-inch baking pan. Bake 30 to 35 minutes or until toothpick near center comes out clean.
- Combine sweetened condensed milk and sour cream in medium bowl; mix well. Stir in lemon juice. Remove cake from oven; spread sour cream mixture evenly over hot cake.
- Return to oven; bake 5 minutes or until set. Sprinkle with cinnamon (optional). Cool. Chill. Store leftovers covered in refrigerator.
Per Serving: 390 calories; 12.8 g fat; 46.6 g carbohydrates; 4.6 g protein; 20 mg cholesterol; 347 mg sodium. Full nutrition
ReviewsRead all reviews 6
This cake surprised me! I took it to a fall celebration at my church, rave reviews from really good cooks. It had everything I in a recipelike going for it. Easy, to prepare & transport & great...
Very yummy and soooo moist, I especially loved the custard top, the tang was perfect with the cake. The only thing is the custard didn't stick to the cake and they separated when you tried to pu...
I served this cake to several of my painting classes. And all loved it and several are having it for Thanksgiving.I put a few candied pecans on the top for crunch. Very good, Thanks
Make sure this cake has been refrigerated before you eat it - that is when it tastes the best. The icing is kind of rich, but soo easy, I love it!
Totally awesome cake. I put in some ginger and apple pie seasoning too. The topping is so good, you want to eat it in a bowl before you even spread it on the cake.