Butterscotch Apple Cake
|Baking apples||2 Large|
|Red cinnamon candies||1⁄4 Cup (4 tbs)|
|Water||2 Cup (32 tbs) (Adjust Quantity As Required)|
|Butter/Margarine||1⁄2 Cup (8 tbs) (1 Stick)|
|Firmly packed light brown sugar||1 Cup (16 tbs)|
|Chopped pecans||1⁄3 Cup (5.33 tbs)|
|Yellow cake mix package||18 1⁄4 Ounce (1 Package)|
|Eggs||2 (As Required For The Cake Mix)|
|Whipped cream||3 Tablespoon (For Serving)|
1 Core the apples, but do not pare; cut each into 4 thick rings.
2 In a large frying pan,combine cinnamon candies and 1/2 cup water . Heat, stirring constantly, until candies melt; add apple rings.
3 Simmer, turning once for 3 minutes and remove with a slotted spoon and drain on paper towels.
4 In a baking pan,13x9x2 melt butter or margarine;stir in brown sugar.
5 Place apple rings in two rows over the sugar mixture; top each with a maraschino cherry and sprinkle pecans between apples.
6 Prepare cake mix with eggs and water, following label directions; pour evenly over apples in the pan.
7 Bake in a moderate oven at 350 degrees farenheit for 45 minutes, or until golden and the top springs back when lightly pressed with fingertip.
8 Cool in the pan on a wire rack for10 minutes. Loosen around the edges with a knife; invert onto a large serving plate.
9 Let stand for 5 minutes and carefully lift off the pan.
10 Serve warm with whipped cream.