Caramel-Apple Sundae Cake: The Best Caramel-Apple Sundae Cake Recipe from Cook'n

Never miss another recipe... Sign up for our free monthly newsletter today!

Subscribing will not result in more spam!
I guarantee it!

NEWSLETTER

• Current Issue
• Newsletter Archive
• Sign Up Now

TOP SELLERS

Cook'n Recipe Software

$79.95

Betty Crocker Cookbook on CD

$29.95

• Contact Info

I recently purchased your Cook'n Recipe Software and love it! I have tried several other cookbook programs but found them unsatisfactory.

My main goal was to put my own recipes into a system that was easy and quick. I have put in about 20 so far, and I love it. It is so easy to use.

I have tried several of your recipes and they all have been wonderful!

Thank you!!

Debb Read more...


	Caramel-Apple Sundae Cake

Serves: 15

Prep: 10 min T Bake: 50 min T Cool: 30 min

Print this Recipe

   1 package Betty Crocker SuperMoist yellow cake mix
   1 cup chopped nuts
   1/3 cup packed brown sugar
   1/4 cup butter or margarine, softened
   1 teaspoon ground cinnamon
   1/3 cup water
   2 tablespoons vegetable oil
   2 eggs
   3 medium apples, peeled and sliced
   1/2 cup caramel ice cream topping
   Ice cream, if desired
   Additional caramel topping, if desired

Get 150 more recipes like this for ONLY $1

Caramel-Apple Sundae Cake is from the Cook'n with Cake Mixes collection. Order this CD or download the recipes with coupon code: nearlyfree and get a 95% discount. Order today!

1 Heat oven to 350°. Grease bottom and sides of rectangular pan, 13 x 9 x 2 inches, with shortening; lightly flour.
2 Mix 1 cup of the cake mix, the nuts, brown sugar, butter and cinnamon in small bowl with fork until crumbly; set aside.
3 Mix remaining cake mix, 1/3 cup water, the oil and eggs in medium bowl with spoon (batter will be lumpy). Spread in pan. Arrange apple slices on top. Sprinkle with half of the crumbly mixture.
Drizzle with 1/2 cup caramel topping. Sprinkle with remaining crumbly mixture.
4 Bake about 50 minutes or until cake is golden brown and pulls away from sides of pan. Cool about 30 minutes. Serve warm with ice cream and additional caramel topping. Store covered in
refrigerator.

High Altitude (3500 to 6500 feet): Bake 50 to 55 minutes.

1 Serving: Calories 310 (Calories from Fat 125); Fat 14g (Saturated 4g); Cholesterol 35mg; Sodium 290mg; Carbohydrate 45g (Dietary Fiber 1g); Protein 2g. % Daily Value: Vitamin A 2%; Vitamin C 0%; Calcium 8%; Iron 4%.

Betty's Tip Be picky when picking your apples for this recipe. Cooking apples, such as Rome Beauty, Granny Smith and Greening, have a firm texture and will hold their shape when baked in this dessert.

Betty had it caramel-covered in 1969 with an apple cake that was good to the core.

From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Cook'n is Also Available At:

Affiliate Program | Privacy Policy | Other Resources | Contact Us