Wednesday, January 20, 2010

Warm Caramel Apple Cake

½ cup butter
¼ cup whipping cream
1 cup packed brown sugar
½ cup chopped pecans
2 large cooking apples (Granny Smith) peeled, cored and thinly sliced
1 box Betty Crocker Super Moist yellow cake mix
1¼ cups water
1/3 cup vegetable oil
3 eggs
¼ tsp apple pie spice

2/3 cup Betty Crocker Whipped fluffy white frosting (from 12 oz container)
½ cup frozen (thawed) whipped topping
Caramel topping

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 13 x 9" 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

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