Saturday, October 8, 2011

Warm Caramel Apple Cake

by Jennifer Toler

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 Super Most yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1/4 tsp apple pie spice

2/3 cup Betty Crocker Whipped fluffy white frosting (from a 12 oz container)
1/2 cup frozen thawed whipped topping
caramel topping if desired

Heat oven to 350. 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 a large bowl, beat cake mix, water, oil, eggs, and apple pie spice with electric mizer on low speed until moistened. Beat on medium speed 2 minutes. Carefully spoon batter over apple mixture.
Bake 40-45 minutes or until toothpick inserted near center comes out clean. Cook in pan 10 minutes. Loosen sides of cake from pan. Place heatproof serving platter upside down on cake; carefully turn pan over. Let pan remain over cake about 1 minutes so caramel can drizzle over cake. Remove pan.
In small bowl, mix frosting and whipped topping. Serve warm cake topped with frosting mizture and drizzled with caramel topping,

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