Caramel Apple Cake


 



Ingredients


Cake

0.5 cup butter or margarine


0.25 cup whipping cream


1 cup packed brown sugar


0.5 cup chopped pecans

 

2 large cooking apples, peeled, cored and thinly sliced


1 box Betty Crocker™ Super Moist™ yellow cake mix


1.25 cups water


0.25 cup vegetable oil


3 eggs


0.25 teaspoon apple pie spice


Topping


0.25 cup Betty Crocker™ Whipped fluffy white frosting


0.25 cup Cool Whip frozen whipped topping


Steps


In 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, then on medium speed 2


 minutes, scraping bowl occasionally. Carefully spoon batter over 


apple mixture.


Bake  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.


In small bowl, mix frosting and whipped topping. Serve warm cake 


topped with frosting mixture and drizzled with caramel topping. Store 


covered in refrigerator.

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