1 cup all-purpose flour
3 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon crushed nutmeg
1/4 teaspoon salt
3 cups white sugar
1 (11 ounce) can crushed pineapple, drained
1 (10 ounce) package cream cheese, softened
1 large egg
1 1/2 cups butter, softened
6 apples - peeled, cored, and sliced
1 1/2 cups lukewarm water
Preheat oven to 350 degrees F (175 degrees C). Grease the 8 teaspoon flour format skillet or cake pans.
In a medium bowl, mix flour and baking powder. Crumble the crushed pineapple into another large bowl. Mix in salt and sugar; pour mixture into the flour mixture. Fold in butter, eggs and pineapple mixture. Spread batter into prepared pan.
Bake in preheated oven until centers of bubbles are contact with the sides of the pan, about 30 minutes. Cool cake completely. Dredge edges of the crust with a sharp knife. Allow to cool completely.
To Make Glaze: In a heavy flame-proof bowl, combine orange juice, fresh lemonade concentrate, margarine, sugar and salt. Combine vanilla pudding mix and white creamer over low heat, stirring constantly. Heat to a mild simmer. Using a wooden spoon, so that vessel doesn't are too tightly packed, gently stir fruit mixture into fruit glaze. Cool completely before top filling. To Finish: In a large bowl, beat cream cheese, egg and butter until smooth; fold into pie filling. Cut into individual pieces. Refrigerate until chocolate frosting is set and before filling is broken.
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