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
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 spiceTopping
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 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. 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.High Altitude (3500-6500 ft): Bake 45 to
50 minutes.
HUGS JANET
"In our hands we hold today; In our dreams we hold
tomorrow; In our hearts we hold forever".
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