Salted Caramel Apple Cake

This dessert recipe for moist, tender apple cake begins with Betty Crocker® cinnamon streusel muffin mix and ends with caramel topping and crunchy pecans!

  • Prep Time 15 min
  • Total Time 1 hr 20 min
  • Servings 16

Ingredients

2
boxes (15.2 oz each) Betty Crocker™ cinnamon streusel Premium muffin & quick bread mix
1 1/3
cups milk
1/2
cup vegetable oil
4
eggs
3
cups chopped peeled baking apples (3 medium)
1
cup thick caramel topping
1/3
cup chopped pecans, toasted
1/2
teaspoon coarse sea salt

  • 1 Heat oven to 350°F. Grease 10-inch angel food (tube) cake pan with shortening; lightly flour.
  • 2 In large bowl, stir muffin mix, streusel (from muffin mix box), milk, oil and eggs just until blended (batter will be lumpy). Spoon half of the batter into pan. Sprinkle with half of the apples. Repeat with remaining batter and apples.
  • 3 Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 15 minutes; remove from pan to serving plate.
  • 4 Pour caramel topping over cake. Sprinkle with pecans and salt. Serve warm or cool.

Expert Tips

To toast pecans, spread in ungreased shallow pan. Bake uncovered at 350°F 6 to 10 minutes, stirring occasionally until light brown.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
390
,
% Daily Value
Total Fat
16g
16%
(Saturated Fat
3g,
3%
),
Sodium
500mg
500%;
Total Carbohydrate
59g
59%
(Dietary Fiber
1g
1%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Starch; 3 Other Carbohydrate; 3 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.