Today’s recipe is everywhere this fall. It seems to be extremely popular. After making it I can definitely see why! Today’s pick is Warm Caramel Apple Cake. Yummy! I got his recipe from Betty Crocker’s website and modified it a bit.
Heat oven to 350 degrees.
1/2 cup of butter
1/4 cup heavy cream
1 cup packed brown sugar
2/3 cup of chopped pecans
2 large apples (1 Granny Smith and 1 Red Delicious or Gala) peeled and thinly sliced
1 box of yellow cake mix
1 1/4 cups of water
1/3 cup vegetable oil
1/4 tsp of cinnamon
1/4 tsp of nutmeg
dash of cloves
Caramel dessert topping
In a saucepan cook butter, heavy cream and brown sugar over a low heat, stirring occasionally until butter melts. Pour mixture into a 13×9 inch cake pan. Sprinkle with pecans and cover with apple slices.
In a large bowl, beat cake mix, water, oil, eggs, and spices with electric mixer. Beat for 3 minutes. Carefully spoon batter over apples.
Bake 40 minutes or until toothpick comes out clean. Cool pan for 5 minutes. Place a platter on top of cake pan and carefully flip pan over. Let cake cool for 5 minutes and drizzle with caramel topping.
If you don’t want to put your cake on a platter, I wanted to keep mine in my cake pan so I could transport it to my potluck dinner easier, just put wax paper on the platter before you flip the cake on it. After you flip the cake onto the wax paper covered platter, carefully slide the wax paper and cake back into your cake pan. Then you can drizzle with caramel topping.
This cake is so good and such a perfect taste of fall. This cake would be perfect for a cake walk at a fall festival, too. I promise you will LOVE this cake! I admit it, I ate 3 pieces!!