Salted Caramel Apple Cake

  • Prep 15 min
  • Total 1 hr 20 min
  • Servings 16
Salted Caramel Apple Cake

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

Steps

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  • 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.

Notes









Tips

Expert Tips

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

Nutritional Information

Nutrition Information

Nutrition Facts

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

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