Entry #2948, November 1, 2013

Fresh, crisp fall is in the air and the need for something sweet is on the mind!  So let’s sweeten up the scene with a warm luscious caramel apple cake that will leave your mouth desiring more!  Apples are a common, traditional fruit used within the desserts that we have baked for years.  And let’s keep on with the tradition.  The recipe is simple to make and even wonderful to taste.  So for this fall season try out the warm caramel apple cake recipe and you will not be disappointed!

Warm Caramel Apple Cake

Warm Caramel Apple Cake

Image via:  Betty Crocker

Prep Time:  30 min

Total Time:  1hr. 25 min

Servings: 15

Ingredients

For The Cake

½ cup of Margarine or Butter
¼ cup of Whipping Cream
1 cup of Packed Brown Sugar
½ cup of Chopped Pecans
2 Large Cooking Apples (Peeled, cored and thinly sliced- about 2 1/3 cups)
1 box of Betty Crocker ® Super Moist ® Yellow Cake Mix
1 1/4 cups of Water
1/3 cup of Vegetable Oil
3 Eggs
¼ teaspoon of Apple Pie Spice

For the Topping

2/3 cup of Betty Crocker ® Whipped Fluffy White Frosting
½ cup of Frozen (thawed) Whipped Topping

*Caramel Topping if desires

Try adding with a cheesecake base!

Image via: Tutu Divine

Directions

1. Heat the oven for 350 degrees F.  In a 1-quart heavy saucepan, cook the butter, whipping cream and brown sugar over low heat; make sure to stir it occasionally until the butter has melted.  Pour the mixture into a 13 X 9-inch pan.  Then sprinkle it with pecans and top it off with the sliced apples.
2. Next, take out a large bowl and beat the cake mix, water, oil, eggs and apple pie spice with an electric mixer on low speed until moistened, then on a medium speed for 2 minutes.  Scrape the bowl occasionally as well.  Then carefully spoon the batter over the apple mixture.
3. Set the new mixture in the oven and bake for 41-47 minutes or when stuck in the center with a toothpick and pulled out the toothpick is clean.  When everything has baked and come out right then set the pan on a cooling rack to cool for 10 min.  Then loosen the sides of the cake from the pan.  Place a heatproof serving platter upside down on the pan; carefully turn the platter and pan over.
4. Let the pan remain over the cake for about 1 min so the caramel can drizzle over the cake pan.  In a small bowl, mix the frosting and whipped topping.  Serve the warm cake topped with frosting mixture and drizzled with caramel topping.  Store it in the refrigerator covered.

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