Warm Caramel Apple Cake Recipe

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Warm Caramel Apple Cake
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Ingredients:

Directions:

  1. Heat oven to 350°F.
  2. 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.
  3. In large bowl, beat cake mix, water, oil, eggs and apple pie spice with electric mixer on low speed until moistened.
  4. Beat on medium speed 2 minutes.
  5. Carefully spoon batter over apple mixture.
  6. Bake 40 to 45 minutes or until toothpick inserted near center comes out clean.
  7. Cool in pan 10 minutes.
  8. Loosen sides of cake from pan.
  9. Place heatproof serving platter upside down on pan; carefully turn platter and pan over.
  10. Let pan remain over cake about 1 minute so caramel can drizzle over cake.
  11. Remove pan.
  12. In small bowl, mix frosting and whipped topping.
  13. Serve warm cake topped with frosting mixture and drizzled with caramel topping.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 391.49 Kcal (1639 kJ)
Calories from fat 178.75 Kcal
% Daily Value*
Total Fat 19.86g 31%
Cholesterol 51.22mg 17%
Sodium 242.85mg 10%
Potassium 108.22mg 2%
Total Carbs 53.08g 18%
Sugars 38.38g 154%
Dietary Fiber 1.24g 5%
Protein 2.85g 6%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 3%
Iron 1.4mg 8%
Calcium 77.3mg 8%
Amount Per 100 g
Calories 131.42 Kcal (550 kJ)
Calories from fat 60.01 Kcal
% Daily Value*
Total Fat 6.67g 31%
Cholesterol 17.2mg 17%
Sodium 81.53mg 10%
Potassium 36.33mg 2%
Total Carbs 17.82g 18%
Sugars 12.88g 154%
Dietary Fiber 0.42g 5%
Protein 0.96g 6%
Iron 0.5mg 8%
Calcium 25.9mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.2
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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