Warm Caramel Apple Cake

Macrayla Evans


A friend passed this recipe along to me and I am glad that she did!

★★★★★ 1 vote
30 Min
45 Min


1/2 c
1/4 c
whipping cream
1 c
packed brown sugar
2 large
cooking apples, peeled, cored and thinly sliced (about 2 1/3 cups)
1 box
betty crocker® supermoist® yellow cake mix
1 1/4 c
1/3 c
vegetable oil
1/4 tsp
apple pie spice or cinnamon


2/3 c
betty crocker® whipped fluffy white frosting
1/2 c
frozen (thawed) whipped topping
caramel topping, if desired


1Heat oven to 350°F. In 1-quart heavy saucepan, cook butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into 13x9-inch pan. Sprinkle with pecans; top with sliced apples.
2In 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.
3Bake 41 to 47 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen sides of cake from pan. Place heatproof serving platter upside down on pan; carefully turn platter and pan over. Let pan remain over cake about 1 minute so caramel can drizzle over cake. Remove pan
4In small bowl, mix frosting and whipped topping. Serve warm cake topped with frosting mixture and drizzled with caramel topping. Store covered in refrigerator.

About this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy