Maple Applesauce Cobbler Cake

Prep 20 min
Total 1 hr 5 min
Ingredients 11
Servings 8

Looking for a dessert made using Pillsbury™ Grands!™ biscuits? Then check out this maple and applesauce cobbler cake – a delicious treat. MORE+ LESS-

By Pillsbury Kitchens

Updated October 4, 2016

Bake-Off® Contest 37, 1996

Kimberly Cordas

Chesterland, Ohio

Make with

Pillsbury Biscuits

Ingredients

Cake

tablespoon margarine or butter, softened

tablespoons brown sugar

1/4

teaspoon cinnamon

1/2

cup applesauce

tablespoons maple-flavored syrup

can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits

1/4

cup golden raisins

1/4

cup chopped pecans

Topping

1 1/2

cups applesauce

1/2

cup maple-flavored syrup

cups frozen whipped topping, thawed

Steps

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1

Heat oven to 350°F. Grease 9-inch round or square cake pan with 1 tablespoon margarine. In small bowl, combine brown sugar, cinnamon, 1/2 cup applesauce and 2 tablespoons syrup; blend well.
2

Separate dough into 8 biscuits. Cut each biscuit into 8 pieces; place in greased pan. Sprinkle raisins and pecans over biscuit pieces. Spoon applesauce mixture over raisins and pecans.
3

Bake at 350°F. for 35 to 45 minutes or until deep golden brown. Cool 10 minutes.
4

Meanwhile, in medium saucepan, combine 1 1/2 cups applesauce and 1/2 cup syrup. Cook over low heat until thoroughly heated, stirring constantly.
5

To serve, spoon warm cake into individual serving dishes. Spoon 1/4 cup applesauce mixture over each serving; top each with whipped topping. Store in refrigerator.

Nutrition Information

Nutrition Facts

Serving Size: 1/8 of Recipe

Calories: 400
Calories from Fat: 120

% Daily Value

Total Fat: 13g; 21%
Saturated Fat 6g 32% Trans Fat 0g
Cholesterol: 0mg; 0%
Sodium: 470mg; 20%
Potassium: 100mg; 3%
Total Carbohydrate: 65g; 22%
Dietary Fiber 2g 8% Sugars 32g
Protein: 5g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 8%; 8%

Exchanges:

1 1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;