I wish y’all knew my mom. I’ve told her over and over if she doesn’t start her own blog, she needs to just help me with mine. She’s actually inspired several of my recipes here (like these peanut butter cookies). Beyond her “a little of this, a little of that” recipes, she’s an amazing seamstress. All my life she’s created funky and unique designs. Everything from doll furniture to clothing. She’s definitely a Southern, eclectic, think outside the box type of lady. My kids call her Grandmommy.
She also lives about 2 minutes away from us, in the house we all grew up in.
All that being said, it really came as no surprise to me or anyone else who was home, that she just stopped by the other day toting a bag of groceries because “Molly (pronounced by my southern mom as Mah-ley). There’s a recipe I’m making for you, and the boys will looooveee it. I made it up the other night, because I wanted something sweet and I had a spare box of carrot cake.”
I mean, because of course we all have spare carrot cakes sitting around, right? Right?
So, my response is “Cool mom, go for it” (I mean, free desert, hello)
And I have to say, it’s pretty darn good. I told her I’m sharing it on the blog, with one exception. I’m not using carrot cake. No ma’am.
Instead, I’m substituting a spice cake mix.
So, my next question is naturally what does she want to call it?
“Oh, I dunno, some spicy apple something or other, you decide whatever you want to call it, because its not really a cake but its kinda puddingy, almost like a bread pudding, ya know?”
Okay, so there you have it.
This is Grandmommy’s (not really a) Southern Apple Spice Pudding Cake.
It’s just a few simple ingredients, like many of her recipes are. But they’re so good.
- 1 box of Spice Cake mix 16.5oz
- 1 can of apple pie filling
- Just under 1/2 cup milk or Almond milk
- A dash of cinnamon
- A dash of nutmeg
- Prep your over to 375
- Add milk to your cake, and mix until uniformly moist
- Add pie filling, and spices, and mix well.
- Pour into greased baking dish.
- Bake for 45 minutes, until edges are done.
- Then inside is supposed to be a bit sticky and gooey, not too crumbly.
- You’ll know it’s ready when the outside looks golden, but the middle is still a bit sticky to a toothpick.
- Wait about 5 minutes, then serve warm with a scoop of ice-cream on the side.
Here’s what it will look like while you’re working on your recipe:
Prep your over to 375
Add milk to your cake, and mix until uniformly moist
Add pie filling, and spices, and mix well.
Pour into greased baking dish.
Bake for 45 minutes, until edges are done.
Then inside is supposed to be a bit sticky and gooey, not too crumbly.
You’ll know it’s ready when the outside looks golden, but the middle is still a bit sticky to a toothpick.
Wait about 5 minutes, then serve warm with a scoop of ice-cream on the side.
This would be an easy after Thanksgiving dessert. And your house smells delicious when you’re baking it.
I also think any cake mix could be substituted (at least the carrot cake and spice cake are interchangeable).
So until I share my next random cooking with my mom recipes, enjoy your “Not Really an Apple Spice Pudding Cake”!
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