I made these to take to church for treats. It was great, even though I forgot to put the glaze over top!
1 20 oz can apple pie filling (or see directions below for homemade filling)
2 tsp. cinnamon
1 cup packed brown sugar
1 cup chopped nuts (pecans or walnuts)
3 cups flour
1 cup sugar
1 ½ cup milk
½ cup butter, softened
3 tsp. baking powder
1 tsp. salt
3 Tbsp. butter, melted
Preheat oven to 350. Grease a 13 X 9 pan
Combine pie filling and cinnamon – set aside. Combine brown sugar and nuts – set aside. In large bowl combine flour, sugar, milk, ½ cup butter, baking powder, salt, and eggs. Mix on low 30 seconds beat on medium 2 minutes. Pour ½ batter into prepared pan. Spoon ½ pie filling evenly over batter. Spread ½ brown sugar mixture evenly over pie filling. Add remaining batter to pan and spread remaining pie filling over top. Mix 3 Tbsp. melted butter with remaining brown sugar mixture. Spread evenly over top of cake.
Bake 45-50 minutes until tester comes out clean.
1 ½ cup powdered sugar
2 Tbsp. butter
1 ½ tsp. vanilla
4-5 tsp. hot water
Combine all ingredients until smooth. Drizzle over cake 20 minutes out of oven.
* For homemade apple filling: Place 4-5 peeled, cored, and sliced cooking apples, ½ cup brown sugar, ½ stick butter, 1 tsp. cinnamon, and ¼ ~½ tsp. salt in a sauce pan over low to medium heat. Heat until apples are slightly softened. You use this instead of the canned pie filling/cinnamon mixture. The measurements for this are approximate as there were no actual measurements to begin with and it depends a lot on the size/type of your apples. The amount of sugar can be changed depending on the tartness of your apples.