It was really yummy!!!
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-i omitted this because I am too cheap to buy them and i don't live in a place that grows them, plus I doubt anyone would have eaten it with them in it anyway... |
|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- i just used cinnamon |
|2/3||cup Betty Crocker® Whipped fluffy white frosting (from 12-oz container)|
|1/2||cup frozen (thawed) whipped topping|
| ||Caramel topping, if desired|
|Print these coupons...|
- Heat 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.
- 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.
- 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.
- In small bowl, mix frosting and whipped topping. Serve warm cake topped with frosting mixture and drizzled with caramel topping.
We did not use the topping, I had some whipped topping in the fridge that we used instead and it worked perfectly. The kids almost preferred it that way. I also didn't invert the cake after it was baked. I just invert the pieces as they are cut from the cake. I didn't have a platter big enough.
Hope you enjoy!!!