Ingredients:
3 granny smith apples
1 tablespoon lemon juice
1 package yellow cake mix ( I like Duncan Hine’s Butter Recipe Golden)
1 cup butter, melted
3 eggs
1 tablespoon lemon juice
1 (8 ounce) packages cream cheese
1 teaspoon vanilla
1 teaspoon cinnamon
3 cups confectioners’ sugar
Directions:
Preheat oven to 350 F.
Set aside an ungreased 9″ x 13″ pan.
Peel and slice the apples.
Then toss them in a bowl with the lemon juice to keep them from turning brown.
Set aside.
Blend cake mix, 1 stick melted butter, and 1 egg in large mixing bowl for 2 minutes at low to medium.
The batter should easily come together into a ball.
Scrape down the sides of the bowl with a rubber spatula to get as much as possible off the sides.
Pat the batter evenly in the pan until it is fairly smooth, and bake in the oven for ten minutes to allow the batter to become firmer.
While the first layer is baking, in the same bowl used for the batter, blend the cream cheese for 30 seconds at low to medium until fluffy.
Add the last two eggs, vanilla, cinnamon, and the other stick of melted butter.
Beat on medium for 1 minute.
Add sugar and beat 1 minute more.
Add the apple slices to the cream cheese mixture.
when the first layer has baked for 10 minutes, take it back out and spread the cream cheese mixture over the cake and bake another 35 to 40 minutes or until slightly browned like meringue.
The cream cheese mixture will not solidify, hence the gooey part, so using a toothpick to check for doneness won’t work.
Let cool 30 minutes.
Refrigerate leftovers.
Servings: 18
Time preparation: 30 min.
Time total: 75 min.