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Caramel Apple Cake

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  • Prep 20 min
  • Total 2 hr 20 min
  • Servings 12
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An easy dessert recipe that features Betty Crocker™ Super Moist™ spice cake mix and fresh apple - glazed with rich, buttery caramel.
Updated Sep 4, 2013
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  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan). Grease 8- or 9-cup fluted tube cake pan with shortening; lightly flour.
  • 2
    Make cake mix as directed on box, using water, oil and eggs. Stir apple and 1/2 cup of the pecans into batter. Pour into pan.
  • 3
    Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
  • 4
    In 2-quart saucepan, mix brown sugar, butter and milk. Heat to boiling over medium heat, stirring constantly with whisk. Boil 1 minute. Remove from heat; stir in vanilla. Gradually stir in powdered sugar until smooth. Stir gently 2 to 3 minutes or until slightly thickened. Immediately spoon glaze over top of cake, allowing some to drizzle down side. Top with remaining 1/2 cup pecans.


Nutrition Facts are not available for this recipe
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