Fall is the time of year for comfort food and sausage. For this pot pie with smoked sausage, convenience items can save some time. The interior is made of fully cooked smoked sausage, a few frozen hash browns, and frozen mixed vegetables. The shell is made of puff pastry that has been taken out of the freezer and thawed.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 16 |
| Yield: | 1 to 8 – inch square pan |
Ingredients
- 3 tablespoons butter, melted
- ½ cup packed brown sugar
- 3 apples – peeled, cored and sliced
- ½ cup shortening
- 1 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Pour melted butter into the bottom of an 8 inch square pan. Tilt the pan so that it is evenly coated. Sprinkle the brown sugar over the butter. Arrange the apple slices to cover the brown sugar, set aside. In a medium bowl, cream together the shortening and white sugar. Beat in the egg and vanilla until light and fluffy. Combine the flour, baking powder, and salt, stir into the creamed mixture alternately with the milk. Pour into the baking pan so that the fruit is completely covered.
- Bake for 40 to 50 minutes in the preheated oven, until a toothpick inserted, comes out clean. Immediately invert onto a serving plate. Serve warm with ice cream or sauce.
Nutrition Facts
| Calories | 220 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 19 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 162 mg |
| Sugars | 23 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
This cake is deadly! So far, I have made it once, and it was gone in 24 hours (we are a household of 2). I made a few adjustments. I used chopped, fresh pineapple instead of apples, cream instead of milk (we didn’t have any), and “cake flour” instead of all-purpose flour. I could not believe my own daring at altering the recipe at all; I am a terrible cook. I am sure someone more experienced could determine how significant these changes were to the recipe. In any event, the cake came out beautifully. It was moist in the middle and the edges had that lovely, caramelized pineapple. My only regret is that there could not be more “corner” pieces.
Used fresh pineapple chunks because I had some sitting in the fridge. I made the recipe as directed and it turned out great. Delicious and easy dessert!
My mother used to make a cake just like this one. She passed away a few years ago and I not had an apple cake since. I found your recipe and thought I would give it a try. Added some cinnamon and a few blackberries to it. The cake turned out perfect and reminded me so much of my Mom. Thank you for sharing your recipe and I will keep it forever.
This came out wonderfully! I wouldnt change a thing. Thanks, Sandra!
Was looking for something different to try to use up some apples. This looked really interesting. Easy to make, and really good! Only change I made was to increase the ingredients to a 9×13 pan. Cake part of it is so light and fluffy, and the apple/sugar top is perfect. Sweet, but not too sweet. Will definitely be making this again! Made it again, but used peaches and blueberries. So good!
Made exactly as outlined in recipe. Served warm with whipped cream. Delish!!
This is a delicious recipe. I added butter instead of shortening and used the little cinnamon and ginger. Easy recipe and doesn’t take long at all. Everyone loved it. I will definitely make this again
It was delishes! I would make it again, but not too often, i’m eating it all by myself. ;o)
Next time I would use less sugar. Very sweet dessert.
what a great moist melt in your mouth cake ! i used other reviewers suggestions of doubling the apples and brown sugar / butter topping. i mixed in some apple pie spice with the apples, yum! i also used butter instead of shortening in the cake, just my preference. will definietely make this again!
I’ve made this with pineapple, apple and blueberry. Delicious every time! Like many others, I add a bit more butter and brown sugar for the topping.
I think this is an excellent way to make pineapple upside down cake. I substituted butter for the shortening, but otherwise followed the recipe. The square pan fits a 3×3 grid of pineapple slices perfectly (if you snug them together tightly), and the buttery sweet topping is yummy. I made this for my mother’s birthday last year, and she loved it so much, she requested it again as her birthday cake this year. Basically, it was a big success. Be careful about the wide 40-50 minute cooking range- The second time I baked this, it was completely cooked through at exactly 40 minutes, so be sure to check it promptly.
Yum!! I made as written except added just a bit of cinnamon on top of the butter, brown sugar, apple part. Sooooo good warmed with a scoop of ice cream. Thank you so much for sharing your recipe!
I used 2 big apples and frozen cherries. I would cut to 1/2 cup white sugar in cake as for my taste bit sweet. It Was so good. Didn’t have ice cream to serve with it. Wish I did,! I will make this again
This was pretty good, though would probably be better with butter instead of shortening, and maybe some walnuts. Used canned peaches and made some high-altitude adjustments (less baking powder, more fluid– peach juice, higher baking temp). Center batter wasn’t done after 40+ minutes as I discovered when I upended it, so put that pan into oven for another ten minutes which fixed that.
My husband and stepdaughter loved it! I made this cake with pineapple and it was awesome!
This turned out great. Love the texture, and it is not too sweet. We poured a bit of cream on top of it and devoured it.
So good! I usually have a box of cake mix when I’m craving pineapple upside down cake but now I don’t ever need to put it on the list! I did use some of the pineapple juice in place of other liquid, made it in my non-stick oven safe green pan, ran a spatula around the edges before flipping it and once cooled I put some homemade butter cream frosting on it even though it wasn’t necessary…i have a sweet tooth…
Sorry, have not made this yet. Put review in wrong spot. Promise! Making next week
Made it with blueberries this time thanks to other reviewers doing that – so good.
Delicious! Couple changes as suggested by other users: I doubled the topping and replaced shortening with butter. Another change I made was replacing the 1 cup white sugar in the cake batter with 2/3 cup brown sugar because I was out of white. I baked exactly 45 min but will bake 50+ min next time as it was not as well done as I’d have liked it to be. Super yummy, will make again!