Apple Pudding Cake

Ingredients

• 2 cups apple juice 
• 0.3 cup firmly brown sugar light packed
• 3 tablespoons butter melted
• 1 medium size apples i use 2 granny smith apples cored peeled finely chopped
• 0.5 cup granulated sugar 
• 0.8 teaspoon ground cinnamon 
• 1 tablespoon juice of lemon 
• 0.5 cup milk 
• 1.5 cups just-add-water pancake-and-waffle mix 
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• oven
• whisk
• wire rack
• microwave
• measuring cup

Directions

1. Preheat oven to 35
2. Toss chopped apples with lemon juice in a medium bowl.
3. Add brown sugar, stirring well to coat.
4. 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.
5. Spread into a lightly greased 8-inch square pan.
6. 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.)
7. Bake at 350 for 30 to 35 minutes or until a cake layer forms on top and layer springs back when touched.
8. Let cool on a wire rack 25 minutes.
9. Serve warm with ice cream, if desired.
10. Note: For testing purposes only, we used Aunt Jemina's Original Complete Pancake And Waffle
11. Mix.