Angel food cake with apple pie filling
 

There was a recipe on her a while back with just the above 2 ingredients for a 9X13 cake. Did anyone try it? I am to bring a dessert for our church dinner this week and this sure sounds easy. But, is it good!

I googled it and found this on the internet. I think it was originally a WW recipe.
http://recipes.sparkpeople.com/recip...recipe=1329916

Not it's not good .... it's delicious, as are all the variations.
Just choose your flavour to savour!

Here's the original thread ....
http://www.quiltingboard.com/recipes...s-t199915.html

I have made this with cherry pie filling and baked it in an angle food cake pan. OUT OF THIS WORLD

I made it and it was wonderfully EZ and great tasting...ONLY thing...I made it a day ahead and it kinda got a lot thinner by the next evening! I would suggest making it a few hours ahead, it would be wonderful warm too...I am going to use cherry net time, I did use apple!

To keep it's shape/height .... be sure to hang it upside down when it comes out of the oven until it is cooled ... as you would with angel cakes.

I made this recipe with a Angel food cake mix and a can of crushed pineapple. mmmmmmmgood

That sound good. I'm going to have to try it.

I was told that you have to use the One Step Angel Food mix. Any info?

You're right. It originally was a WW recipe.

Yep, tried it.
Suggestion chop the apples a little finer.
MMMMM good
J J

lol I used the cherry pie filling and when I hung it upside down, the top and center of the cake fell off from the sides and bottom of the cake that were still stuck to the sides of the pan. It still tasted great tho!

Weight Watchers uses crushed pineapple and Angle food cake mix for one of their suggested deserts.Its DEL.

I made it with the original ingredients........it was delicious!!! So Good!!

This is a Weight Watcher's recipe and I have tried it on several occasions. It is delicious!! So easy and makes a nice small sheet cake for company! Go for it!!

I made one that next wk. end but used cherry pie filling. I found that if we didn't eat it all right away, it became soggy? Any ideas as to what I should do differently? I did it as suggested. Sure a quick, easy dessert.

I just read some of the orig. post's responses. Somebody said for the cake to retain it's heigth we need to hang it upside down. Now how the heck am I going to hang a 9x13" cake pan upside down without the contents falling out? I must be missing something here. (wouldn't be the first time). LOL

I made one with apple pie filling in a 9x 13 cake pan. when it cooled, the cake sunk down and the middle was gooey, i had baked it for 45 min. it tasted good, but not very nice looking.

I'm glad you said this since this is what happened to my cake. I also had to bake it longer since a toothpick kept coming out wet for a long time. Couldn't eat the center either. Sure hope somebody has an answer for us.

Pat

Thanks for sharing. Nothing could be easier than this - except getting some else to do it for you!

[QUOTE=Pat G;5560694]I'm glad you said this since this is what happened to my cake. I also had to bake it longer since a toothpick kept coming out wet for a long time. Couldn't eat the center either. Sure hope somebody has an answer for us.

Me too. This sounds like something great to take to quilt guild. And would it work with canned pumpkin?

Oh, dear, Ladies! After reading all of your comments, I'm worried about the middle not getting done for the church dinner. Everyone seems to say that the cake is delicious. Any thoughts on this 'middle' issue. I will be baking it in a 9X13 pan , not the regular angel food cake pan. Thus, won't be able to invert it. Thanks for all your responses

Does anyone think we could make these in muffin tins. Would bake a little less than a 9x13 pan. That would help portion control as well. I want to make them for at work.

I made it with cherry fie filling in a 9 x 13 pan and it was delicious. I served it with cool whip on top. The only problem is when it came out of the oven it was puffy and high, but after awhile it sunk. It did not affect the taste though, but you might want to use the angel food pan so you can invert it. It probably would stay nice and high with that pan, especially if you want to bring it to some function.

Ladies ... for those that are having problems

First of all ... use the one step angel cake mix and FOLLOW the directions. That includes NOT greasing the pan. Also, the time for the cake whether in angel cake pan, 9x13 etc. How you test it. And when you take it from the oven you hang it upside down til cooled.

The only part of the directions you do NOT follow is the ingredients ... just the cake mix and the pie filling.

How do you hang it upside down?
I sort that out before I bake it .... if a 9x13 I'd probably use 4 cans of tomatoes, one at each corner. Have those waiting so that when you take it from the oven it's good to go! The non-greasing of the pan will keep the cake in there.

I've made it in 9x13, angel cake pans as well as texas muffin cups .... like any recipe, you have to sort out your baking time according to your own oven. Start with the guideline on the box mix ... and go from there.

go to Betty Crocker and check on dump cakes. I found a pumpkin one.

I have discovered that it does require a longer cooking time to test done with the toothpick. You really have to cook it till the toothpick is dry in the cracks on the cake or it will fall in the center and not be done.

I did have the same problem with it sinking in the middle, also it being soggy in the middle. I found it quite sweet and don't think I will make it again. I will stick with the cake in the cup.