Apple Pudding Cake

Prep: 20 min., Bake: 30 min., Cool: 25 min.

Yield: Makes 8 servings

Ingredients

• 1  medium-size Granny Smith apple, peeled, cored, and finely chopped
• 1  tablespoon  lemon juice
• 1/4  cup  firmly packed light brown sugar
• 1 1/2  cups  just-add-water pancake-and-waffle mix
• 1/2  cup  granulated sugar
• 3/4  teaspoon  ground cinnamon
• 1/2  cup  milk
• 3  tablespoons  butter, melted
• 1  teaspoon  vanilla extract
• 2  cups  apple juice
• Ice cream (optional)

Preparation

1. Preheat oven to 350°. Toss chopped apples with lemon juice in a medium bowl. Add brown sugar, stirring well to coat.

2. Whisk together pancake-and-waffle mix, granulated sugar, and cinnamon in a medium bowl; stir in milk, butter, and vanilla. Fold apple mixture and any accumulated juices into batter. Spread into a lightly greased 8-inch square pan.

3. Microwave apple juice in a 2-cup glass measuring cup at HIGH 2 to 3 minutes or until boiling. Using a spoon, gently drizzle hot apple juice over batter in pan. (Some batter may float once juice is added.)

4. Bake at 350° for 30 to 35 minutes or until a cake layer forms on top and layer springs back when touched. Let cool on a wire rack 25 minutes. Serve warm with ice cream, if desired.

Note: For testing purposes only, we used Aunt Jemina's Original Complete Pancake And Waffle Mix.