Caramel-Apple Sundae Cake

Serves: 15
Total Calories: 137


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


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.

From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 15
Total Calories: 137
Calories from Fat: 88

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