Judy's Apple-Cinnamon Cream Hotcake
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My neighbors love this recipe and we enjoy it while we're watching football in our garage.
1/2 cup Hershey's caramel topping
21-ounce can cinnamon & spice apple pie filling
2 cups Aunt Jemima buttermilk pancake mix
1-1/2 cups buttermilk
2 tablespoons oil
3 tablespoons melted butter
10 ounces cinnamon chips
8 ounces cream cheese, softened
3 teaspoons vanilla
5 tablespoons powdered sugar
1 tablespoon sugar mixed with 1 teaspoon cinnamon
Canned non-dairy whipped topping
Non-stick cooking spray
Preheat oven to 375 degrees F. Spray an 8X8-inch glass baking dish with non-stick cooking spray.
Pour caramel topping in bottom of glass pan, followed by pie filling. Set aside. In a bowl, mix pancake mix, buttermilk, eggs, oil and melted butter. Stir in cinnamon chips. Pour over caramel and pie filling in pan. Bake for 35-40 minutes. Let cool 15 minutes.
For topping: In a small bowl, mix cream cheese, powdered sugar, vanilla and cinnamon mixed with sugar. Drizzle cream cheese mixture over individual hotcake pieces. Garnish with whipped topping. May be served cool or hot. May be served upright or inverted.
Judy Elliott, Rock Island