Warm Caramel Apple Cake
15 servings | Prep Time: 20 Minutes | Start to Finish: 1 Hour 20 Minutes
- Cake
- ½ cup butter
- ¼ cup whipping cream
- 1 cup packed brown sugar
- ½ cup chopped pecans
- 2 large cooking apples, peeled, cored and thinly sliced (about 2⅓ cups)
- 1 box yellow cake mix with pudding
- 1¼ cups water
- ⅓ cup vegetable oil
- 3 eggs
- ¼ teaspoon apple pie spice
- Topping
- ⅔ cup fluffy white whipped ready-to-spread frosting (from 12-oz container)
- ½ cup frozen (thawed) whipped topping
- Caramel topping, if desired
1 Heat oven to 350°F. In 1-quart saucepan, cook butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into ungreased 13 × 9-inch pan. Sprinkle with pecans; arrange sliced apples on top.
2 In large bowl, beat cake mix, water, oil, eggs and apple pie spice with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Carefully spoon batter over apple mixture.
3 Bake 41 to 47 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes. Run knife around sides of pan to loosen cake. Place heatproof serving platter upside down over pan; carefully turn platter and pan over. Leave pan over cake about 1 minute so caramel can drizzle over cake. Remove pan.
4 In small bowl, mix frosting and whipped topping. Serve warm cake topped with frosting mixture and drizzled with caramel topping. Store covered in refrigerator.
1 Serving: Calories 380; Total Fat 19g (Saturated Fat 8g, Trans Fat 1g); Cholesterol 65mg; Sodium 280mg; Total Carbohydrate 49g (Dietary Fiber 1g); Protein 2g Exchanges: ½ Starch, 3 Other Carbohydrate, 3½ Fat Carbohydrate Choices: 3
Sweet Secret You can use cinnamon in place of the apple pie spice for a slightly different flavor.
Sweet Secret Not a fan of whipped topping? You can use sweetened whipped cream from an aerosol can or make your own (Sweetened Whipped Cream).
