Prep Time 25m
Cook Time 50m
Ready Time 120m
Yield 12 servings

  • Crisco® Original No-Stick Cooking Spray
  • 2 tablespoons Crisco® Pure Vegetable Oil
  • 2 large eggs
  • 1 (15.4 oz.) package Pillsbury™ Nut Quick Bread & Muffin Mix
  • 3 cups apple pie filling (from two 21-oz. cans)
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup chopped walnuts
  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup butter
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 qt. vanilla ice cream
Preparation Directions
  • Step 1Heat oven to 350°F. Coat13 x 9-inch pan with no-stick cooking spray.
  • Step 2For Apple Cake: WHISK oil and eggs in large bowl. Add quick bread mix, apple pie filling, cinnamon and nutmeg. Stir 50 to 75 strokes until mix is moistened. Stir in nuts (foil packet) and walnuts. Spoon into prepared pan spreading evenly.
  • Step 3Bake 43 to 50 minutes or until cake is deep golden brown and toothpick inserted in center comes out clean. Cool 30 minutes.
  • Step 4For Sauce and Topping: COMBINE sugar, brown sugar, butter and cream in medium saucepan. Bring to a boil, stirring occasionally. Remove from heat. Stir in vanilla.
  • Step 5Cut warm cake into squares. Place on individual dessert plates. Top each serving with warm sauce and ice cream.
  • TipHigh Altitude (above 3500 ft.): Add 1/4 cup flour to dry quick bread mix. Bake as directed above.
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