Caramel Apple Cake
This super easy Caramel Apple Cake starts off with a boxed cake mix and has fresh chopped apples, cinnamon and caramel sauce added!
A SIMPLE FALL-INSPIRED CAKE RECIPE
I’ll be the first to admit that I have the mother of all sweet tooths (or is it teeth?) When I eat supper, I always stop shy of being full. I must save room for dessert. It doesn’t even have to be anything fancy, because let’s face it, I’m not a fancy gal by any means. But I just love something a little sweet after supper. It can be a cookie, pudding or even a popsicle or an orange or a slice of this easy caramel apple cake!
And I’ll admit, when I get my hands on a new cookbook, I always start at the end of the book. Because the end is always where the dessert recipes are located in most cookbooks. And that’s exactly what I did when I was fortunate enough to get my hands on a new Gooseberry Patch cookbook,”The Harvest Table“. It’s not even on store shelves yet, but y’all can get a sneak peak of it here.
If you aren’t familiar with Gooseberry Patch cookbooks, then let me help you get familiar. Each cookbook is filled with loads of recipes that have been shared by home cooks. So you know you are gonna get tried and true family recipes. It’s like hanging out with your Grandma, and she’s sharing her secret recipe for beef stew that you’ve always loved. In this cookbook, I was immediately drawn to the Caramel Apple Cake recipe. First of all, it starts off with a boxed cake mix. If you follow my blog at all, you know I’m a huge sucker for dressed-up boxed cake mix recipes. And this one only has 4 ingredients. How do you like that for easy? Plus, I knew these were flavors my husband really loves so I just had to make it. And I was right too because he really liked this cake. We all did. It was so easy to throw together and it was incredibly moist.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- yellow cake mix
- apple pie filling
- ground cinnamon
- caramel ice cream topping
HOW TO MAKE THIS EASY CARAMEL APPLE CAKE:
Preheat oven to 350F degrees. Spray a 9×13 baking dish with nonstick cooking spray (I like the kind that has flour in it).
In a medium bowl, combine dry cake mix, pie filling, beaten eggs, 1/4 cup caramel topping and cinnamon.
If using an electric or stand mixer, mix on low speed for one to 2 minutes. If you want larger pieces of apple in your cake, be careful not to mix too vigorously or the apples will break up fairly small like mine did here. Pour batter into prepared baking dish. Batter will be thick.
Bake for about 30-35 minutes. Keep in mind oven times do vary but your cake should be golden and bounce back to the touch. And if you insert a toothpick or a butter knife in the center, it should come out clean and dry.
Remove cake from oven and pour remaining caramel topping over warm cake. Some of the caramel topping will go over the sides as you spread it out.
Don’t worry. All of it is just going to add to the moistness of this cake. The warm cake is going to absorb most of the sauce as it begins to cool.
Slice and serve! Serve with a scoop of vanilla ice cream if you prefer.
CRAVING MORE RECIPES? GIVE THESE A TRY!
Easy Caramel Apple Cake
- 15.25 ounce box yellow cake mix
- 21 ounce can apple pie filling
- 2 large eggs, beaten
- 12 ounce jar caramel ice cream topping, divided use
- 2 teaspoons ground cinnamon
- Preheat oven to 350F degrees.
- Spray a 9×13-inch baking dish with nonstick cooking spray (I like the kind that has flour in it).
- In a medium bowl, combine dry cake mix, pie filling, beaten eggs and 1/4 cup caramel topping.
- If using an electric or stand mixer, mix on low speed for one to 2 minutes.
- If you want larger pieces of apple in your cake, be careful not to mix too vigorously or the apples will break up fairly small.
- Pour batter into prepared baking dish. Batter will be thick.
- Bake for about 30-35 minutes.
- Keep in mind oven times do vary but your cake should be golden and bounce back to the touch.
- Remove cake from oven and pour remaining caramel topping over warm cake.
- Some of the caramel topping will go over the sides as you spread it out.
- Don’t worry. All of it is just going to add to the moistness of this cake.
- The warm cake is going to absorb most of the sauce as it begins to cool.
- The ground cinnamon was not in the original recipe for this cake. I added it because I just love the flavors of apple and cinnamon together.
- In addition, if you prefer a some sort of frosting on your cake, just combine a tub of whipped topping with the caramel sauce and spread it on the cake.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Disclosure: I received a free copy of this book for review as well as one to giveaway to a reader of this blog. No other compensation was given for this review.
Fantastic as Gluten Free! I used 1 box of Pillsbury Yellow Cake Mix and added 2T of butter and 2T of milk since GF cakes tend to take a bit more fat. I baked it in a 9″ square pan for 48 mins and it was amazing!
How long should I keep in if I want to make like cupcakes