Help on pillsbury apple cinnamon coffee cake mix

BROWNED BUTTER CAKE
Preparation time: 30 minutes
Baking time: 30 minutes

Cake
1⁄2 cup LAND O LAKES(R) Butter*
1 (18.25-ounce) package yellow cake mix
1 cup water
4 eggs
1 teaspoon ground cinnamon

Frosting
1⁄2 cup LAND O LAKES Butter*
4 cups powdered sugar
2 teaspoons vanilla
4-5 tablespoons milk

Heat oven to 350?F. Melt 1⁄2 cup butter in 1-quart saucepan over medium heat. Continue cooking, stirring constantly and watching closely, until butter just starts to turn golden (4 to 6 minutes). (Butter will get foamy and will bubble.) Remove from heat. Cool 15 minutes.

Combine browned butter and all remaining cake ingredients in large bowl. Beat at low speed 30 seconds. Increase speed to medium; beat, scraping bowl occasionally, until well mixed (2 minutes).

Pour batter into greased 13x9-inch baking pan. Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely.

Meanwhile, melt 1⁄2 cup butter in 1-quart saucepan over medium heat. Continue cooking, stirring constantly and watching closely, until butter just starts to turn golden (4 to 6 minutes). (Butter will get foamy and will bubble.) Remove from heat. Cool 15 minutes.

Combine browned butter, powdered sugar and vanilla in small bowl. Beat at medium speed, gradually adding enough milk to reach desired spreading consistency. Frost cooled cake. Yield: 15 servings

*Substitute LAND O LAKES Soft Baking Butter with Canola Oil.

Nutrition Facts (1 serving): Calories 380, Fat 17 g, Cholesterol 95 mg, Sodium 350 mg, Carbohydrate 53 g, Dietary Fiber 0 g, Protein 4 g

CARAMEL APPLE CRISP
Preparation time: 15 minutes
Baking time: 20 minutes

Filling
1⁄4 cup LAND O LAKES Butter, melted*
1⁄3 cup firmly packed brown sugar
1 (21-ounce) can apple pie filling

Topping
1⁄3 cup graham cracker crumbs
1⁄4 cup uncooked quick-cooking oats
2 tablespoons firmly packed brown sugar
2 tablespoons LAND O LAKES Butter, melted*

Heat oven to 375?F. Combine all filling ingredients in large bowl until well mixed. Spoon about 1⁄2 cup filling mixture in each of 4 (1-cup) individual baking dishes.

Stir together all topping ingredients in small bowl. Sprinkle topping over apple mixture. Place baking dishes on baking sheet. Bake for 20 to 25 minutes or until topping is lightly browned. Yield: 4 servings

*Substitute LAND O LAKES Soft Baking Butter with Canola Oil.

TIP: To prepare 2 servings, prepare filling using 2 tablespoons melted butter, 3 tablespoons firmly packed brown sugar and 11⁄2 cups apple pie filling. Prepare topping using 3 tablespoons graham cracker crumbs, 2 tablespoons quick cooking oats, 1 tablespoon firmly packed brown sugar and 1 tablespoon melted butter. Prepare as directed above.

TIP: To make ahead, prepare recipe as directed above. Cover unbaked crisp with aluminum foil; freeze. To serve, uncover; bake as directed above, increasing bake time to 25 to 30 minutes.

Nutrition Facts (1 serving): Calories 450, Fat 18 g, Cholesterol 45 mg, Sodium 260 mg, Carbohydrate 72 g, Dietary Fiber 2 g, Protein 2 g
Apple Dessert

1 box Pillsbury Plus yellow cake mix

1/3 c. butter, softened

1 egg

1 (20 oz.) can apple pie filling

1/2 c. brown sugar, packed

1/2 c. walnuts, chopped

1 tsp. cinnamon

1 c. sour cream

1 egg

1 tsp. vanilla

Preheat oven to 350 degrees. In a large bowl, combine cake mix, butter and egg, at low speed with electric mixer to form a crumbly dough. Press mixture into bottom of an ungreased 9 x 13 inch pan. Spread apple pie filling over top. Combine brown sugar, nuts and cinnamon. Sprinkle over pie filling. Combine sour cream, egg and vanilla, pour over top. Bake 40 to 55 minutes or until golden brown.

Pineapple Dessert

1 box yellow cake mix

1 lg. can crushed pineapple, drained

1 c. pecans

2 stick margarine

Grease bottom and sides of 9x13 inch pan. Spread drained pineapple on bottom, then sprinkle with 1/2 package cake mix and a layer of
pecans. Sprinkle remaining cake mix on top. Dab with margarine and bake at 300 degrees until done (1-2 hours). Cool and cut into
squares.

APPLE CRISP CAKE

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butter pecan cake mix
16 oz. can apple pie filling
Apple Crisp Filling
Creamy Glaze

Mix cake mix according to box directions for Bundt cake
pan. Put 1/3 Apple Crisp Filling in bottom of greased Bundt
cake pan. Cover with 2/3 cake batter. Spoon on ring of apple
pie filling so apples don't touch sides of pan, using about 2/3
of can. Cover with 1/3 Apple Crisp Filling. Put in remaining
cake batter and cover with remaining Apple Crisp Filling. Bake
according to box directions. Let cake cool and turn out on
cake plate. Drizzle Creamy Glaze over top of cake when cake is
completely cooled.

Apple Crisp Filling:

2/3 c. packed brown sugar

1/2 c. all-purpose flour

1/2 c. oats

3/4 tsp. ground cinnamon

3/4 tsp. ground nutmeg

1/3 c. margarine or butter,

softened

Mix ingredients together. Set aside.

Creamy Glaze:

2 1/2 Tbsp. margarine or

butter

1 c. powdered sugar

3/4 tsp. vanilla

1 to 2 Tbsp. hot water

Heat margarine in saucepan until melted. Stir in

powdered sugar and vanilla. Stir in water, 1 tablespoon at a

time, until glaze is of desired consistency.

OATS 'N APPLE CRUMB CAKE

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1 pkg. Pillsbury Plus Oats 'N
Brown Sugar cake mix

1 c. dairy sour cream

3 eggs

1/2 c. firmly packed brown
sugar

1/4 c. chopped nuts

2 Tbsp. margarine, softened

2 c. apples, peeled, cored and
thinly sliced

Heat oven to 325 degrees. Grease and flour a 13 x 9-inch pan.
Reserve 2 tablespoons dry cake mix. In a large bowl, blend
remaining cake mix, sour cream and eggs at low speed until
moistened; beat 2 minutes at highest speed. In small bowl,
combine brown sugar, nuts and reserved cake mix; using pastry
blender or fork, cut in margarine until crumbly. Spread half
batter in prepared pan; top with apple slices. Sprinkle half
nut mixture evenly over batter. Bake for 45 to 55 minutes or
until toothpick inserted comes out clean. Cool completely.

DUTCH APPLE COFFEE CAKE

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1 pkg. coffee cake mix
2 Tbsp. butter
1 egg, beaten
1 (No. 2) can apple pie
filling
1/4 c. sugar
1 tsp. cinnamon
1/2 c. pecans

Mix coffee cake mix according to directions, using one
cup water. Stir in butter and egg. Let rise. Spoon into a
greased pan and spoon apple filling over batter. Mix sugar and
cinnamon and sprinkle over filling. Top with nuts. Cover and
let rise for 30 to 40 minutes. Bake at 400 degrees for 20 minutes.
Drizzle with powdered sugar icing if desired. (Hot roll mix
may be substituted for coffee cake mix.)

Buy a yellow cake mix.

FILLING: Mix 1/2 cup packed brown sugar, 1/2 cup finely chopped walnuts and 1 1/2 teaspoons cinnamon.

Make filling and srizzle on top and swirl thr a few times with a butter knife.
Canned apple pie filling is fully cooked.
So add a 1/2 cup of the apple filling, chopped in a blender, to the filling, and swirl in the cake.
Also you can buy the Pillsbury quick breads and make it and add apples.
The recipe from the boston globe looks good, but you will have to add the apples.

Apple Coffee Cake Recipe
www.elise.com/recipes/archives/001468apple_coffee_cake.php - 41k -

Print (with photos)
Filed under Bakery, Breakfast and Brunch, Comfort Food, Dessert

Almost every Sunday morning growing up, my father would make a huge apple coffee cake for us after church. Recently I pulled this recipe from the Boston Globe; they had it listed as an apple cake for the Jewish high holidays. It tastes almost exactly like the breakfast cake I had growing up, although we topped ours with brown sugar and butter, not white sugar with cinnamon. For a scratch cake, it is very easy to make. Although the recipe says to use an electric mixer, if your butter is truly at room temp, you can do this easily by hand.

1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup sugar
1 teaspoon ground cinnamon
5 1/2 Tbsp unsalted butter, room temperature
1 egg, beaten
1/2 cup whole milk
1 medium Cortland or other baking apple, peeled and sliced

1 Set the oven to 375?F. Grease a 9-inch square baking dish with or pie pan a 4-cup capacity.

2 Sift the flour, baking powder, and salt.

3 In a bowl, combine 1/3 a cup of the sugar with the cinnamon, set aside.

4 In the bowl of an electric mixer, cream the butter with the remaining 1/3 cup sugar. Beat in the egg until blended. Add the flour mixture in three additions, alternating with the milk, beating until just combined.

5 Spread half the batter in the baking dish. Lay the apple slices on the batter so they just cover the batter (you may have to overlap some slices). Sprinkle the apples with half of the cinnamon-sugar mixture. Spread the rest of the batter over the apples. Sprinkle the remaining cinnamon-sugar on top.

6 Bake the cake for 25 minutes or until it is golden brown and apples start to bubble at the edges.

Serves 6.

From the Boston Globe.