Warm up dessert time with this easy Warm Caramel Apple Cake—a cozy apple upside-down cake made with tender sliced apples, crunchy pecans, and a rich brown sugar caramel topping. Baked with Betty Crocker™ Super Moist™ Yellow Cake Mix and finished with creamy frosting, whipped topping, and an optional caramel drizzle, this simple caramel apple cake is a delicious fall dessert for family dinners, holidays, and entertaining. Serve it warm for the best gooey, comforting flavor.
Here are the ingredients for making this easy fall dessert.
Whipping Cream: Gives the brown sugar caramel topping a creamy texture and luxurious taste.
Brown Sugar: Sweetens the caramel layer and adds deep molasses flavor as it melts with the butter and cream.
Chopped Pecans: Add a crunch and nutty contrast to the soft apples and tender cake.
Apples: These form the signature apple layer in this upside-down cake. Granny Smith or Braeburn apples work well, because they hold their shape while baking.
Yellow Cake Mix: Provides the convenient, tender cake base and classic buttery vanilla flavor.
Apple Pie Spice: Adds warm, cozy spice that complements the caramelized apples. Cinnamon can be used instead.
Fluffy White Frosting: Creates a sweet, creamy topping that pairs with the warm apple cake.
Whipped Topping: Lightens the frosting mixture and makes it airy and easy to spread.
Caramel Topping: Adds an optional finishing drizzle for extra caramel flavor and an inviting dessert presentation.
Other Ingredients You’ll Need: Butter, water, vegetable oil, eggs
Follow these simple steps for making this caramel apple cake.
Cook the butter, cream, and brown sugar only until the butter melts; avoid overcooking the caramel base before it goes into the pan. Pour the mixture into a 13x9-inch pan, then sprinkle with pecans and arrange the sliced apples on top.
Spoon the prepared batter gently over the apples, so the layers stay distinct.
Let the baked cake rest for the full 10 minutes before turning it out. Leaving the pan over the inverted cake for about 1 minute helps the caramel drizzle down the sides.
Stir together the whipped white frosting and thawed whipped topping. Serve the cake warm with the frosting mixture and an optional caramel drizzle.
Here’s how to store this easy apple cake to enjoy later.
Store the cake covered in the refrigerator for 2 to 3 days.
Remove the frosting topping if possible to avoid melting. Place individual portions on a microwave-safe plate, and heat on High in 15-second intervals to warm, checking periodically.
Heat oven to 350°F.
In a 1-quart heavy saucepan, cook butter, whipping cream, and brown sugar over low heat, stirring occasionally, just until the butter is melted. Pour into a 13x9-inch pan. Sprinkle with pecans; top with sliced apples.
In a large bowl, beat cake mix, water, oil, eggs, and apple pie spice with an electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping the bowl occasionally. Carefully spoon the batter over the apple mixture.
Bake 41 to 47 minutes or until a toothpick inserted near the center comes out clean. Cool in the pan 10 minutes. Loosen the sides of the cake from the pan. Place a heatproof serving platter upside down on top of the pan; carefully turn the platter and the pan over. Let the pan remain over the cake for about 1 minute so the caramel can drizzle over the cake. Remove the pan.
In a small bowl, mix frosting and whipped topping.
Serve the warm cake topped with the frosting mixture and drizzled with caramel topping.
