Here is a great apple recipe that was made at least once every fall in my house growing up. Usually it was made whenever we had company over as it looked elegant and was delicious with a side of à la mode!
The wonderful secret about this dessert was that it had all the goodness of apple pie: apples and cinnamon combined with the ease of a using a yellow cake mix for the crust! Plus it could feed a couple of families as it makes a 9″ x 13″ pan.
So when I had to take a dessert to an after-church fellowship Sunday night, this was what I immediately thought of since we had just brought home 50 pounds of apples from our apple orchard field trip. I was even able to snag a piece at the fellowship so that I could bring it home for pictures. Of course, I got the added pleasure of eating it with ice cream as well after I took pictures!
I never used to like cooked apple, but I liked this dessert. So if you love apple pie, you’ll like this dessert. And if you don’t like all the apples in a piece of pie, but you do like the cinnamony apple flavor, try this dessert out!
Here’s how you make the dessert:
Cut the margarine into the cake mix and add the coconut to that mixture. Press it into the 9″ x 13″ pan. Don’t pack the mixture too hard, or it will be hard to cut later (and hard to bite!), but do pat it down, allowing the edges to be a little higher.
Bake it for 10 minutes at 350°. While it is baking, prepare the apple mixture and the sour cream mixture.
After it bakes for 10 minutes, remove it from the oven. Spread the apple mixture on the crust, and then drizzle the sour cream mixture over the apple mixture.
Bake for 25 minutes. Allow to cool before cutting.