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1
Preheat the oven to 350F.
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2
Peel and slice the apples, then toss them in a bowl with the lemon juice to keep them from turning brown.
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3
Set aside.
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4
In the bowl of a standing mixer fitted with the whisk attachment, add the cake mix, 1/2 cup of the melted butter, and one of the eggs.
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5
Mix for 2 minutes at medium-low speed.
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6
The batter should easily come together into a ball.
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7
Transfer the batter to a 9 x 13-inch baking dish and smooth the top with a spatula.
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8
In the same bowl used for the batter, beat the cream cheese at medium-low speed for 30 seconds, until fluffy.
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9
Add the remaining 1/2 cup butter, the remaining 2 eggs, vanilla, and cinnamon.
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10
Beat on medium speed for 1 minute.
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11
Add the sugar and beat for 1 more minute.
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12
Fold the apple slices into the cream cheese mixture, and spread the mixture over the cake mix in the baking dish.
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13
Bake for 45 minutes or until the cake jiggles slightly when gently shaken and is somewhat solidified in the center.
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14
(The cream cheese mixture will not solidify completely.)
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15
Remove the cake from the oven and allow it to cool in the pan for 30 minutes.
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16
Stored in the refrigerator, the cake will keep for three to four days, but it will never last that long!
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17
Great for freezing!
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18
See our Freezer Tips on pages 2327.
