This is a recipe that is in the Betty Crocker 2010 calendar for the month of September. It looked so yummy I had to try it. It did turn out to be quite yummy, and a wondeful addition to my Fall dessert recipe file.
I only took a few pictures of this one, after it was already baked and ready to eat, so I’ll just give you the recipe and then tack the pictures on at the end.
Warm Caramel Apple Cake
1/2 cup butter or margarine
1/4 cup whipping cream
1 cup packed brown sugar
1/2 cup chopped pecans
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 cups water
1/3 cup vegetable oil
1/4 teaspoon apple pie spice
2/3 cup Betty Crocker Whipped fluffy white frosting (from 12 oz. container)
1/2 cup frozen (thawed) whipped topping
Caramel topping, if desired
1. Heat oven to 350 degrees. In 1 qt. heavy saucepan, cook butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into 13 x 9 inch pan. Sprinkle with pecans; top with sliced apples.
2. In large bowl, beat cake mix, water, oil, eggs and apple pie spice with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Carefully spoon batter over apple mixture.
3. Bake 40 to 45 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.
4. In small bowl, mix frosting and whipped topping. Serve warm cake topped with frosting mixture and drizzled with caramel topping.
I did not use the white frosting in my topping, but rather I used the remaining whipping cream in the carton and whipped up some homemade whipped cream to serve on top. We also did not drizzle caramel topping on ours, but it would be extra delicious with it, I’m sure.