1Marie Callender’s® apple pieI used Dutch apple, but you can also use lattice-topped and peel off the top
1chocolate cake mixand the ingredients it calls for
1vanilla cake mixand the ingredients it calls for
Your favorite buttercreamtwice as much as you would need for a regular sized, two-layer cake
Instructions
Bake both pies according to package directions. I like to cover my crusts with a little bit of aluminum foil to keep them from burning. I also only used half of the crumb topping for my apple pie and reserved the rest for later.
Once the pies are cooled, trim the exposed pie crust edges off both pies so they can fit in the pans better. Pour about 1/3 of the batter into your prepared cake pan, place the pie (sans pie tin) on top, then cover with remaining cake batter, the entire bowl of batter will go in one cake pan. Do this for each pie/ cake.
Bake according to directions on cake mix box, but at the end you will probably want to lower the temperature about 10 degrees and bake slightly longer to ensure the center is cooked through.
Once each layer is cooled, frost as you would any regular layer cake! I also sprinkled the remaining crumb topping over mine, and then added some delicious, creamy Reddi-Wip®.