Yesterday, the very last of this year’s apple crop begged to be used up before they ended up in the compost pile. I had saved a few for my son to eat raw but apparently he became tired of them. One experiment I had tried earlier with some of the apples was to use my faithful dump cake recipe using apples rather than canned pineapple and cherry pie filling. The results were so delicious that I have cooked it for a pot luck as well as my family several times since. Once again, the dish was wonderful. I was unable to get a shot of the entire dish fresh out of the oven because I had let my camera battery run down. But I do have a close-up of a warmed up bowl taken this evening. Looks good enough to eat, doesn’t it?


Apple Filling – (You can use 2 cans apple pie filling if you don’t have fresh apples)
1/2 stick butter
1 cup sugar (adjust according to sweetness of apples)
peeled and sliced apples (about 6 cups or so – amount not critical)
cinnamon (if desired)

Melt butter in pan. Cook butter, sugar, cinnamon, and apples together until apples are partially done and some of the liquid has cooked out of them.

1 yellow cake mix
1 cup chopped pecans
1 cup brown sugar
1 stick butter

Preheat oven to 350 degrees. Pour apples into a 9 X 13 pan or glass dish. Spread dry cake mix over top of apples. Sprinkle pecans and brown sugar over top of cake mix. Slice butter and distribute evenly over the top. Bake for 45 – 60 minutes or until browned. Serve warm. Vanilla ice cream is great on it!