Caramel and Apple Bundt Cake
By
Susan Bartley
@skbartley
1
I have also made this cake using apple pie filling when I was pushed for time, it is yummy either way but I much prefer using fresh apples. I don't always use raisins and nuts just depends on who I am cooking for.
Ingredients
- 1 box
- pillsbury caramel apple cake mix
- 1 - 3.4 oz box
- cheesecake instant pudding mix
- 3
- room temperature eggs
- 8 Tbsp
- butter, room temperature (1 cube)
- 1 c
- buttermilk
- 1 1/2 c
- chopped granny smith apples
- 2 Tbsp
- butter, melted
- 1/2 c
- brown sugar, firmly packed
- 3 Tbsp
- all purpose flour
- 1/2 c
- raisins (optional)
- 1/3 c
- pecans chopped (optional)
- 4 Tbsp
- butter
- 1/2 c
- brown sugar, firmly packed
- 1/2 c
- heavy whipping cream
APPLE FILLING
CARAMEL GLAZE
How to Make Caramel and Apple Bundt Cake
- 1Preheat oven to 350. Grease and flour 10 to 12 cup bundt pan or tube pan. I use flour nonstick spray.
- 2In bowl combine apples and toss with the melted butter. Add raisins and nuts at this point if you chose to use them. Now add brown sugar and flour and toss gently and set aside.
- 3In large mixing bowl combine first 5 ingredients mix on low for 30 seconds than on medium for 2 minutes do not over mix, it will be rather thick.
- 4Pour half of the cake batter into the pan, even out the mixture, Arrange apple mixture staying in the middle of at least 1/2 inch or so from the edge of the pan. Than spoon remaining cake batter on top of apple mixture.
- 5Bake 50 to 60 minutes or until toothpick inserted comes out clean. Let cake cool in pan for 20 to 30 minutes before inverting onto serving dish.
- 6While cake is cooling melt butter in small sauce pan. Add brown sugar and cook for 1 minute. Add heavy cream and cook and stir and bring to a boil. Continue to cook for 2 minutes. Drizzle over cake and sit back and wait for the complements!
