Vanilla frozen yogurt or thawed frozen fat-free whipped topping, optional
Directions
Preheat oven to 350ºF Lightly spray Skillet with oil. Whisk egg whites in large bowl; add pie filling, water and almond extract. Add cake mix; mix until well blended. Pour batter into Skillet, spreading evenly.
Bake, uncovered, 25–30 minutes or until wooden pick inserted in center comes out clean.Carefully remove from oven; cool 10 minutes. Loosen edges of cake and carefully invert cake onto large, heat-safe serving plate.
Stir ice cream topping until smooth; carefully spread evenly over top of cake. Sprinkle almonds evenly around top edge of cake. Cut into wedges. Serve warm with frozen yogurt or whipped topping, if desired.
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