It’s a pudgie pie….that’s cake! Ever tried putting cake batter into your pie iron? What about booze? We employed both of these revolutionary pudgie techniques and the results were incred-apple!
Apple Brandy Pudgie Cake
**recipe makes 2 pudgie cakes**
- 1/3 box spice cake mix
- 1 egg
- 2 ½ tablespoons oil
- 1/3 cup water
- ½ of an apple, chopped
- walnuts, chopped
- cooking spray
First, chop up the apple and get it soaking in brandy. Half an apple will make 2 pudgie cakes. If you are thinking ahead, you will place the apples and brandy in a cup for easy drinking later.
Unless you want to make an entire cake worth of pudgie pies (you might!), divide your cake mix by the number of eggs called for. The cake mix we used called for 3 eggs, so we poured about 1/3 of the mix into a bowl and added 1 egg and 1/3 of the oil and water called for. If you want it extra boozy, pour in some brandy in place of some of the water. If your batter seems too runny, add a little more cake mix until you get a gloppy consistency. Gloppy is key!
Coat both sides of your pie iron with cooking spray and scoop in enough batter to fill about 1/3 of one pie iron pan. Place a layer of the brandy-soaked apples in next, sprinkle in some walnuts, and then cover with more cake batter, filling to the top of the pan. Carefully close your iron and, here’s the tricky part, place it over your fire or grill so that it is level. Until your cake starts to firm up, it’s important to keep the iron level to prevent oozing batter. Cook about 5 minutes per side, periodically peeking at your pudgie’s progress. When it is golden and springs back to the touch, it’s done. To be safe, wait a few minutes before digging in. Wash it down with the excess apple-infused brandy!