Warm Caramel Apple Cake

Serve this yummy apple upside-down cake warm from the
oven. It's all made easier with Betty Crocker cake and frosting.

Prep Time:30 min 
Start to Finish:1 hr 25 min 
Makes:15 servings

Cake
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 SuperMoist yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1/4 teaspoon apple pie spice

Topping
2/3 cup Betty Crocker Whipped fluffy white frosting
(from 12-oz container)
1/2 cup frozen (thawed) whipped topping
Caramel topping, if desired


Heat oven to 350F. 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. 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.

Source: Betty Crocker

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Need some new decadent desserts...come see us
       
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